The archaic art of grilling over Caucasian vine wood
If you are looking for the perfect wine to accompany a dish that embodies the pure essence of fire and prime meat, Mtsvadi is the ultimate choice. In the philosophy of wine and food, this Georgian shashlik holds a special place, as it is traditionally grilled over dried grape vines, which gives the meat an incomparable flavor. Mtsvadi is no ordinary grilled dish; it is a celebration of simplicity, where high-quality pork or veal is simply marinated with salt and onions to accentuate its flavor. Grilling over vine wood provides a subtle smoky note and a perfect crust, while the inside remains juicy. The finished meat is often slipped straight from the spit into a bowl with fresh onion rings and pomegranate seeds, allowing the juices to combine with the acidity of the fruit. This rustic preparation calls for an accompaniment that is as powerful as it is steeped in history, to support the intense roasted flavors and juiciness of the meat and create an authentic dining experience that brings the atmosphere of a Georgian supra right to your table.
Ideal wine accompaniment: Saperavi (Kakheti, Georgia)
A powerful Saperavi from Georgia, matured in barriques, is the ideal answer to Mtsvadi. This wine is considered the liquid gold of the Caucasus and impresses with its deep dark color and impressive structure. On the nose, the wine develops intense aromas of dark berries, ripe cherries and fine roasted notes, which harmonize wonderfully with the meat grilled over vines thanks to the wood maturation. As Mtsvadi has a strong texture and distinctive roasted aromas due to grilling over an open fire, it requires a wine with present tannins and a solid density. The Saperavi offers exactly this backbone and manages to frame the juiciness of the meat without being suppressed by the intensity of the smoky aroma. The spicy nuances and subtle vanilla notes from the barrique in particular reflect the complexity of the shashlik cooked over vine wood. It is a pairing based on maximum strength and regional authenticity, with the wine’s lively acidity refreshing the palate after every hearty bite and bridging the gap between the rustic fire and the elegant wine culture of Kakheti.
Further wine recommendations for Mtsvadi Georgian shashlik, grilled over grapevines
Rioja DOCa Reserva (Rioja, Spain)
A Rioja DOCa Reserva offers a wonderful spicy depth that is an excellent match for the smoky aroma of the Mtsvadi. The characteristic notes of vanilla, leather and ripe red fruit, which arise from the long barrel ageing, complement the crust of the grilled meat in a very elegant way. The supple tannins of the Tempranillo perfectly emphasize the texture of the pork, while the fine acidity perfectly balances the fat of the meat on the palate. It is a very classic choice for lovers of structured red wines who are looking for a European alternative and value a complex accompaniment that confidently frames the savory nuances of the shashlik and ensures a long-lasting, harmonious finish that wonderfully picks up on the smoky notes of the vine wood.
Barolo DOCG (Piedmont, Italy)
A Barolo DOCG made from the Nebbiolo grape impresses with its distinctive tannin structure and fine acidity, which forms a fascinating contrast to the juiciness of the Georgian shashlik. The aromas of dried roses, tar and dark fruits form an aristocratic counterpoint to the rusticity of the open fire. The high concentration of Barolo in particular picks up on the intensity of the grilled meat and refines the dish to the highest level. It is a very sophisticated wine pairing that impresses with its clarity and strength. For connoisseurs, this wine offers the perfect balance between invigorating freshness and deep complexity, which harmonizes wonderfully with the pure taste of the meat and ensures a very precise taste experience that emphasizes the quality of the Mtsvadi and cleanses the palate perfectly after every bite.
Syrah WO Stellenbosch (Western Cape, South Africa)
A Syrah from Stellenbosch brings a wonderful pepperiness and dark fruit notes that go phenomenally well with the pieces of meat grilled over vines. With its aromas of blackberries, smoke and black olives, it reflects the smoky aspects of Mtsvadi and stands up well to the intensity of the roasted flavors. The powerful structure of this South African wine lies perfectly over the juicy meat and supports the rich texture in a very flattering way. It has enough extract to stand up to the strong marinade of onions and salt and provides a full-bodied taste experience on the palate. An excellent choice for connoisseurs who prefer a full-bodied red wine with plenty of spice, which ideally picks up on the nuances of the fire and leaves a luxurious mouthfeel that gains additional complexity from the ripe fruit.
Priorato DOCa (Priorat, Spain)
A powerful red wine from Priorato offers an intense accompaniment to the mtsvadi cooked over vine wood. The mineral notes of the slate soils and the dense fruit of Garnacha and CariƱena harmonize wonderfully with the concentrated aromas of the grilled meat. This wine has an enormous density, which particularly emphasizes the hearty aspects of the pork. Despite its power, a high-quality Priorato has a cool minerality that provides a surprising balance on the palate and ideally complements the smoky notes of the vine. A pairing for connoisseurs looking for a powerful statement in the glass, combining the mineral depth of the Spanish mountains with the traditional Georgian art of barbecuing in a very structured way, with the wine’s strong tannins ideally accompanying the texture of the meat.
Cabernet Sauvignon Napa Valley AVA (California, USA)
A Cabernet Sauvignon from the Napa Valley is the ideal choice for anyone looking for an opulent and fruity accompaniment to their Mtsvadi. With its intense aromas of blackcurrant, cedar and tobacco, it provides a powerful backdrop for the rustic shashlik. The firm tannins and full body of this wine correspond excellently with the firm crust of the grilled meat. The smoky notes of the wine rub are harmoniously mirrored by the often striking wood maturation. It is a very luxurious choice that impresses with its structure and ripe fruit. This wine adds an aristocratic touch to a simple barbecue dish and provides a full-bodied experience that brings the juiciness of the Mtsvadi to the fore and guarantees a long, spicy finish on the palate.
The recipe:
Mtsvadi – Georgian shashlik, grilled over grapevines
Cooking utensils
- 1 Barbecue (charcoal or ideally a place for an open fire)
- Dried grapevines (as fuel) Alternatively: fruit wood (apple, pear or cherry), beech wood, oak wood, charcoal
- Metal skewers (Schampuri) by number of persons
- 1 Large bowl
- 1 Cutting board
Ingredients
- 600 g Pork neck or saddle of veal
- 2 large red onions
- 1 Tbsp coarse sea salt
- 1 teaspoon black pepper Freshly ground
- 1/2 Pomegranate the cores
- 1 tablespoon sunflower oil
- Fresh parsley to garnish
Preparation
PREPARATION:
- Cut the meat into approx. 4 cm cubes.
- Cut an onion into fine rings.
- Mix the diced meat with the onion rings, salt and pepper in a bowl.
- Knead the meat thoroughly with the onions to release the juices.
- Add the oil and chill for at least 2 hours (preferably overnight).
- Remove the pomegranate seeds from the fruit.
COOKING STEPS:
- Prepare the barbecue and light the dried vines.
- Wait until the vines have burned to an even, hot ember.
- Thread the pieces of meat firmly onto the metal skewers.
- Place the skewers over the hot vinewood embers.
- Grill the meat for approx. 12 to 15 minutes, turning regularly.
- The meat should have a crispy brown crust on the outside and be juicy on the inside.
DIRECTIONS:
- Cut the second onion into fine rings.
- Remove the hot pieces of meat from the skewer directly into a bowl with the fresh onion rings.
- Mix the pomegranate seeds into the hot meat.
- Cover the bowl for 2 minutes so that the onions are slightly softened by the residual heat.
- Sprinkle with fresh parsley.
- Serve immediately, ideally with Georgian bread (Tonis Puri).
SUPPLEMENTS:
- Tkemali (Georgian plum sauce)
- Fresh tomato and cucumber salad
- Georgian flatbread (puri)
