Ajapsandali (Georgian ratatouille made from eggplants and peppers)

The summer vegetable symphony from the gardens of the Caucasus

If you are looking for the perfect wine to accompany a dish that captures the full power of sun-ripened vegetables, Ajapsandali is an excellent choice. In the philosophy of wine and food, this Georgian classic is considered the ultimate answer to hot summer days, as it is an absolute delight both hot and cold. Ajapsandali combines meaty eggplants, sweet peppers and aromatic tomatoes to create a dense, colorful ragout that is given its distinctive identity by an abundance of fresh herbs such as coriander, basil and parsley. In contrast to French ratatouille, the Georgian version often has a subtle spiciness and a more intense garlic note, which gives the vegetables a deeper dimension. The texture is velvety and rich, with the olive oil perfectly binding the flavors of the spices. It is a dish that celebrates the simplicity of peasant cooking while offering complex aromatics that call for a delicate wine pairing that emphasizes the vegetal sweetness and ethereal herbal notes without overwhelming the freshness of the vegetables with too heavy tannins or too much extract.

Ideal wine accompaniment: Tavkveri (Kartlia, Georgia)

Tavkveri (Kartlia, Georgia)

A Tavkveri from the Kartlia region is the ideal answer to Ajapsandali (Georgian ratatouille made from eggplants and peppers). This autochthonous Georgian grape variety is known for its versatility and is often made into light red wines or rosés with a strong character and remarkable freshness. On the nose, the wine develops lively aromas of redcurrants, wild strawberries and a floral hibiscus note, which harmonizes phenomenally with the herbal spice of ajapsandali. As the vegetable dish has a certain creaminess due to the eggplants and olive oil, the wine needs an animating acidity to refresh the palate. The Tavkveri offers precisely this zestiness and also impresses with very soft, almost imperceptible tannins, which is particularly important when the dish is served cold. The fine minerality of the wine picks up on the earthy nuances of the eggplants, while the bright fruit forms a wonderful contrast to the sweetness of the stewed peppers. It is a pairing based on lightness and aromatic elegance and shows how a modern Georgian wine can perfectly frame traditional vegetable cuisine without dominating it, providing a summery, balanced drinking pleasure.

Further wine recommendations for Ajapsandali (Georgian ratatouille made from eggplants and peppers)

Zweigelt Neusiedlersee DAC (Burgenland, Austria)

A Zweigelt from Lake Neusiedl offers a wonderfully charming fruitiness that goes excellently with the gentle texture of the Ajapsandali. The characteristic notes of juicy sour cherries and a subtle herbal spice complement the tomato base of the dish in a very harmonious way. The velvety tannins and medium body of the wine perfectly accentuate the braised vegetables, while the mild acidity perfectly balances the natural sweetness of the peppers on the palate. It is a very accessible choice for lovers of fruit-driven red wines who are looking for a European alternative and value an accompaniment that confidently frames the hearty nuances of the Georgian ratatouille and provides a round, soft mouthfeel that wonderfully emphasizes the summery characteristics of the dish and delicately accompanies the herbal richness of the dish.

Bardolino DOC (Veneto, Italy)

A Bardolino DOC from Lake Garda impresses with its bright ruby red color and its light-hearted nature, which makes a fascinating partner for the vegetable-rich ajapsandali. The aromas of fresh raspberries, cherries and a hint of black pepper form a lively counterpoint to the density of the braised eggplants. The lightness and fine structure of the Bardolino in particular pick up on the Mediterranean feel of the Georgian vegetable cuisine and enhance the dish in a very uncomplicated way. It is a wine pairing that impresses with its freshness and drinking pleasure. For connoisseurs, this wine offers the perfect balance between subtle fruit and a fine minerality, which harmonizes wonderfully with the garlic notes and ensures a very clear taste experience that brings the vegetable aromas to the fore and pleasantly cools the palate after every hearty bite.

Cinsault WO Swartland (Coastal Region, South Africa)

A Cinsault from the Swartland brings a wonderful rustic elegance and bright berry fruit that goes phenomenally well with the Mediterranean herbs in the Ajapsandali. With its aromas of pomegranate, rose petals and a fine earthiness, it reflects the multi-layered aspects of the stew and stands up well to the intensity of the garlic. The delicate structure of this South African wine lays perfectly over the soft vegetables and supports the rich texture in a very flattering way. It has enough character to stand up to the strong spices without being heavy. An excellent choice for explorers who prefer a delicate red wine with a mineral undertone that ideally picks up on the nuances of the eggplants and leaves a silky mouthfeel that gains additional complexity thanks to its invigorating acidity and emphasizes the summery freshness of the dish.

Rosé Provence AOC (Provence, France)

A classic rosé from Provence offers an elegant and dry accompaniment to ajapsandali, especially when served as a cold starter. The subtle nuances of peach, citrus and a distinctive herbaceous garrigue note gently caress the basil and coriander aromas of the dish. The wine usually has a crystalline structure and a salty minerality, which makes it a very harmonious partner for olive oil-based vegetable dishes. It is very focused and refreshing on the palate, supporting the sweetness of the tomatoes without overpowering the delicate herbs. A stylish choice that impresses with its cool style and perfect balance of Mediterranean flavors, ensuring a very clean mouthfeel that pleasantly frames the spicy character of the Georgian classic and provides a summery lightness.

Beaujolais AOC (Burgundy, France)

A Beaujolais made from the Gamay grape impresses with its exuberant fruitiness and almost non-existent tannins, making it an ideal partner for Ajapsandali. The intense aromas of strawberries, violets and cherries form a cheerful contrast to the earthiness of the eggplants. As the wine often has a very juicy acidity, it perfectly balances out the richness of the vegetables braised in oil. It can be served slightly chilled, which suits the versatility of the dish, which is often enjoyed at room temperature. It is a light-hearted choice of wine that impresses with its fruit presence and shows how a classic French red wine can support the spicy facets of Georgian cuisine. For gourmets, this wine offers a dynamic interplay that highlights the freshness of the vegetable ingredients and provides a lively finish.

The recipe: