A supra is a Georgian meal, with an abundance of food, wine and toasts, orchestrated by the tamada - or toastmaster - celebrating life and death with toasts.
I have participated in a number of supras, when Annette and I toured Georgia.
See: Georgia Wine Tour 2019: Discovering the Birthplace of Wine
This time, the supra was in Washington DC at Supra Restaurant, Washington DC's first Georgian restaurant.
The tamada was Mamuka Tsereteli of the Georgian Wine House. The special guest of the supra was Honnef Patrick, Winemaker/ General Manager of Château Mukhrani in Georgia. There was an abundance of food, wine and toasts.
I met Patrick for the first time in Bordeaux, when he was making wine with Count Stefan von Neipperg.
Supra with Mamuka Tsereteli/ Georgian Wine House and Honnef Patrick, Winemaker/ General Manager of Château MukhraniArriving
Supra
Setting the Table
Starters
Kachapuri - Traditional Stuffed Bread
Khinkali - Geogian Soup Dumplings
Mtsvadi, Kebabs and Large Plates
Sides -Roasted New Potatoes
Desserts - Pelamushi, Yogurt Murabit, Doughnuts
Patrick Honnef - Bordeaux, Georgia and Virginia
I met Patrick for the first time in Bordeaux, when he was making wine with Count Stefan von Neipperg.
See: A Morning at Château Canon La Gaffeliere in Saint Emilion with Owner Count Stefan von Neipperg, Bordeaux
Several years later, on a wine tour in Georgia, we spent an afternoon together at Château Mukhrani, where Patrick has been the General Manager and the Winemaker since 2014.
Pictures: Tour and Extensive Tasting at Château Mukhrani with General Manager/ Winemaker Patrick Honnef - Georgia Wine Tour 2019
Now, in Washington DC, where he was spending about a week "to work the market". As for Maryland and Washington DC, the wines of Château Mukhrani are represented by Mamuka Tsereteli/ Georgian Wine House.
I was lucky to show Patrick a bit around in Virginia, where we tasted wines a Stone Tower Winery, Crysalis Vineyards and Boxwood Winery.
Finally, Patrick stayed for a night at our home in McLean, where I introduced Patrick to American oysters. Of course, having spent about a decade in Bordeaux, he knows and loves French oysters. But he had never had American oysters before.
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