Wine is an inseparable part of the traditional Georgian table. Apart from ancient traditions of winemaking, the culture of wine drinking has a no less interesting tradition in Georgia. Georgian wine is an organic irreplaceable addition to Georgian cuisine. The essential ingredients of Georgian dishes are: walnuts, pomegranates, vegetables, meat, fish and spices. Delicious Georgian dishes combine splendidly with Georgian wine. Traditional table feasts in Georgia are called "supras" and they are an important part of Georgian culture.

In Georgian, "supra" also means "tablecloth". Georgian feasts are always led by a tamada who leads the toasts. The tamada is chosen by the gathered group or the host. A successful tamada should possess good rhetorical skills and at the same time be able to drink a great deal of alcohol. The "merikipe" is also an important member of a Georgian feast. His responsibility is to keep the glasses filled. According to Georgian feasting traditions, at least a small amount of wine should be added to the glasses for every other toast even in case if it is not emptied. At every toast announced by the tamada, all members of the table raise glasses and join the toast. Traditional toasts are pronounced to the Lord God and peace on earth. Sometimes wine is drunk in clay vessels or horns called "kantsi". Traditionally, wine is poured from special clay carafes. Feasts are often accompanied with Georgian national songs and dances.