The aromatic soul of Georgia in the form of colorful vegetable walnut balls
If you are looking for the perfect wine to accompany a traditional Georgian meal, Pkhali is an essential choice. In the world of wine and food, this appetizer represents the perfect symbiosis of fresh vegetables, hearty walnuts and a complex world of spices. Pkhali is far more than just a paste; it is a study in texture, blending finely chopped spinach or beet with a rich walnut paste, garlic and herbs such as coriander. The dish gets its characteristic spiciness from the addition of khmeli suneli and a hint of vinegar, which creates a fine acidic structure. This combination creates an intense mouthfeel that is both creamy and tangy and is often given a fruity freshness by the addition of pomegranate seeds. As the dish is very rich in extract and high in fat due to the nuts, it makes special demands on the accompaniment in the glass in order to harmoniously absorb the essential oils of the herbs and the earthiness of the vegetables and lead to an authentic taste experience.
Ideal wine accompaniment: Rkatsiteli (Kakheti, Georgia)
A Rkatsiteli Amber Wine traditionally matured in the Qvevri is the ideal answer to Georgian Pkhali. This wine is characterized by its distinctive amber color and a strong tannin structure, which is the result of months of skin contact in the clay amphora. The nose usually reveals complex notes of dried apricots, orange peel, nuts and exotic spices, which mirrors the aroma of the walnut paste in Pkhali in an almost magical way. As walnuts often have a slight bitterness and the dish is very present due to the garlic, it requires a wine with a good backbone and structure. The tannins of the Rkatsiteli act as a cleansing element, binding the fat of the nuts on the palate and perfectly framing the earthy notes of spinach or beet. The oxidative ageing gives the wine a depth that is almost impossible to achieve with conventional white wines, creating a cultural and sensory bridge that allows the Pkhali to shine in all its aromatic complexity and emphasizes its Caucasian character.
Further wine recommendations for pkhali (spinach or beet paste with walnuts)
Grüner Veltliner Weinviertel DAC (Weinviertel, Austria)
A Grüner Veltliner from the Weinviertel region offers a wonderful spicy freshness that goes excellently with the green notes of the spinach and the fresh herbs in the pkhali. The typical pepperiness of this Austrian wine sets an exciting accent to the richness of the walnuts and harmonizes with the garlic. On the nose, the wine often develops aromas of green apple and tobacco, which lightens and enlivens the rather heavy dish. The crisp acidity ideally balances the creaminess of the paste, so that every bite retains a pleasant lightness. It is a very lively and structured choice for lovers of mineral white wines who are looking for a European alternative and value an animating accompaniment that elegantly underlines the herbal spiciness of the dish and prepares the palate for the next course.
Sancerre AOC (Loire, France)
A Sancerre from the Sauvignon Blanc grape impresses with its cool elegance and pronounced flintstone minerality, which contrasts perfectly with the earthiness of the beet in the Pkhali. The taut acidity and subtle notes of gooseberry and freshly cut grass form an aristocratic counterpoint to the heaviness of the walnut paste. The mineral precision of the Sancerre in particular picks up on the essential oils of the fresh coriander and refines the dish to the highest level. It is a very sophisticated wine pairing that impresses with its clarity and purity and shows how a classic French white wine can tame the spicy facets of Georgian cuisine. For connoisseurs, this wine offers the perfect balance between invigorating freshness and deep complexity, which harmonizes wonderfully with the fine texture of the paste and makes for a very precise taste experience that brings the vegetable flavours to the fore.
Pinot Blanc Palatinate quality wine (Palatinate, Germany)
A Pinot Blanc from the Palatinate is the ideal choice for connoisseurs who prefer a slightly creamier and less acidic accompaniment to this nutty dish. With its fine nuances of white pear and a subtle almond note, it gently caresses the walnut paste and gives the vegetables the space they need to develop. The wine usually has a beautiful melt and good substance, which makes it a very harmonious partner for the fatty components of the pkhali. It is very balanced and unobtrusive on the palate, supporting the intense spices such as blue fenugreek without overpowering them. A reliable and elegant choice that impresses with its calmness and perfect balance with the nutty components of the recipe and, especially in the spinach version, provides a round and soft mouthfeel that pleasantly frames the spicy character of the dish.
Chardonnay Napa Valley AVA (California, USA)
A wood-aged Chardonnay from Napa Valley brings an opulent richness and subtle roasted notes that pair phenomenally with the roasted walnuts in the Pkhali. With its tropical fruit and vanilla flavors, it reflects the rich aspects of the paste and stands up well to the intensity of the garlic. The creamy texture of this wine lays perfectly over the finely chopped vegetables and supports the rich structure in a very flattering way. It has enough power to stand up to the strong Georgian spices and provides a very full-bodied taste experience on the palate. An excellent choice for connoisseurs who prefer a full-bodied white wine with a lot of melting, which ideally picks up on the earthy nuances of the beet and leaves a luxurious mouthfeel that gains additional complexity from the wine’s wood spice.
Rioja DOCa (Rioja, Spain)
A classically matured white Rioja that has spent time in oak barrels offers a fascinating aromatic depth that corresponds excellently with the extract-rich Pkhali. The notes of dried stone fruits and a slight oxidative spiciness harmonize wonderfully with the walnuts and the fine acetic acidity of the dish. The wine has a firm structure and well-integrated acidity, which parries the fat of the paste with aplomb and ensures a long finish. It is a very characterful choice that impresses with its maturity and complex tertiary aromas. Especially in combination with the spicy beet, the wine develops an aromatic density that perfectly captures the rustic charm of Georgian cuisine and makes for an exceptional pairing that celebrates both tradition and craftsmanship in the glass and on the plate.
The recipe:
Pkhali (spinach or beet paste with walnuts)
Cooking utensils
- 1 Blender or food processor
- 1 Large pot
- 1 Sieve
- 1 Cutting board
- 1 Knife
Ingredients
- 500 g fresh spinach leaves or 500 g cooked beet
- 150 g Walnut kernels
- 2 Garlic cloves
- 1 small red onion
- 1 Tbsp white wine vinegar
- 1 TL Khmeli Suneli Georgian spice mix
- 1/2 teaspoon ground coriander
- 1/2 teaspoon blue fenugreek Utskho Suneli
- Fresh coriander finely chopped
- Salt and cayenne pepper to taste
- Pomegranate seeds for decoration
Preparation
PREPARATION:
- Wash and sort the spinach thoroughly.
- If using beet, peel and finely grate it.
- Peel and roughly chop the garlic and onion.
- Remove the pomegranate seeds from the fruit.
COOKING STEPS:
- Blanch the spinach in boiling water for approx. 2 to 3 minutes.
- Rinse immediately in ice-cold water to preserve the color.
- Squeeze the spinach extremely firmly until almost no liquid comes out.
- Chop the spinach very finely.
- Process the walnuts, garlic, onion and vinegar in a blender to a fine paste.
- Add the Georgian spices and fresh coriander to the walnut mixture.
- Mix the walnut paste thoroughly with the chopped spinach (or beet).
- Season to taste with salt and a pinch of cayenne pepper.
DIRECTIONS:
- Shape the mixture into small balls the size of a table tennis ball.
- Arrange the balls on a flat plate.
- Press a small hollow into the center of each ball with your thumb.
- Fill the cavities with a few pomegranate seeds.
- Leave to infuse in the fridge for at least 30 minutes before serving.
SUPPLEMENTS:
- Mchadi (Georgian cornbread)
- Fresh flatbread board (lavash)
- Pickled vegetables
