The Churchkhela I grew up eating — memory as a review

I grew up eating Churchkhela and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the complex and distinctive was right, blue fenugreek was handled the way it should be.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. Growing up it was always a wine cellar dinner, which shaped my reference point entirely. chacha grape pomace spirit alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.