The whole Mediterranean restaurant idea is born in Yerevan. Originating from its unique setting, it coincides with a way of life greatly adored in Armenia where people hike from rock to rock, to their special cafés, just to catch moments of their fading away days, sometimes barely catching an Ultraviolet air melody. In the local setting, the tavern and pandok of Yerevan are said to be the very heart of Armenian cuisine that is cooking-straight-from-the-heart hospitality and heavy fare from ancestral cuisine. To accompany the meal, try Armenian cognac and Armenian wine, spirits born from a work of fertile soil and time. Together, they churn the swell of tasting experience that constitutes the culinary spirit of Armenia.
A Legacy of Taste: The Story Behind the Armenian Wine
Winemaking history found its oldest track ever in human chronicles, some 6,000 years back. Volcanic soils in places such as Vayots Dzor and Ararat, each with an aroma and a taste milieu, combine with the altitude at which a vineyard rests in giving personality to an Armenian grape. The old indigenous varieties of Armeni Noir and Voskehat yield wonderful balanced wines, being deeply aromatic with a whisper of mountain freshness. In Yerevan taverns, these wines are offered with an ever-so-slight chill and make divine comfits for the untamed tastes of the Armenian graces-from tolma (stuffed grape leaves) to khorovats (barbecue) and ghapama (pumpkin stuffed with rice and dried fruits). An Areni big red only beautifies the rather smoky taste of barbecued lamb, while a quaerulous white of the Voskehat is a peerless match to grilled trout and soft Armenian cheeses.
Armenian Brandy: The Essence of Festivity
No expedition into Armenian delicacies can be complete without recognizing the nation’s signature spirit, Armenian cognac. A long-standing symbol of celebration and pride because of its smoothness, amber tint, and elegant aroma, Armenian cognac is sometimes considered an entire meal complementary spirit in Yerevan taverns; a small glass of aged cognac is served with honey-based sweets or dried fruits at the end of a dinner. The best of these are aged in Caucasian oak barrels, by legendary houses such as Ararat and Noy, which impart a big character of vanilla, spice, and dried apricot to the cognac.
In comparison with filling basturma (air-dried beef), khashlama (slow-cooked lamb), or a piece of nutty gata, aged Armenian cognac presents its own gastronomy rich in flavors. As it is said, this is not far from being a respect to culture and generosity. So to guests, one evening in Armenia can taste and discover all the terroirs. Locals and visitors come to consummate the experience and understand how each sip and bite travels along this route connecting the field, climate, and spirit of Armenia.
The Symphony for Senses
A blend of Armenian wine and cognac with food from the traditional tavern is an experience in its own right; the enchantment lies in the alchemy of gallantry interplay: sweet and savory, bold and smooth, ancient and modern. Together, these are gestures of Armenia’s resilience and its creative capability of marrying nature with human existence. Sipping a glass of ruby-red Areni, while smoky khorovats emanate gastro-heaves through shirt sleeves, or quietly celebrating the end of the day with a glass of velvety cognac in a candlelit tavern, are treats to the culture and the human craft.
Bringing the Experience Home
The fairy-tale like ambiance of a traditional tavern mustn’t be limited to Yerevan alone. These days, the best Armenian wines and cognacs are exported worldwide, that is, well for the connoisseur who wishes to recreate that original setting at home. Just get a nice stoneware jug of Areni to go with your homemade tolma or khorovats, and wash off that victual with a nice age of cognac, pairing along with gata or pakhlava. Some softly-lit music, some friends, and a few very heartfelt toasts- this should do well, for this is what Armenian dining is all about.
Let’s Toast to Yerevan!
In Yerevan, a toast is never just formally uttered; instead, it remains an expression of heartfelt connection. Each toast, or kenats, bears a meaning: to friendship, to love, to life. But what can be said to enhance that tradition with the best flavors that Armenia has to offer? Every drop of wine and cognac that hails from Vayots Dzor vineyards and Yerevan’s aging cellars has a phial of memory. In turning to the tavern for a drink Yerevan style, arms and glasses need to be held aloft in ongoing celebration amid an endless stream of good stories accompanying Armenian food. Life deserves to be toasted with a song.
In Yerevan, the toasting was not simply about savoring a rare hint of taste or history; it was, in essence, linking the past with the present. Every raised glass connects the toster with millions of Armenians who have for thousands of years honored a thousand and one milestones with a respectful drink under myriad variations, welcoming guests with it, or just buoying themselves upon the depths of life’s passages with it. Therefore, a toast with a glass of local distillate or brandy was said to link the past and present, family and friends, and heart and culture together. Any occasion is celebrated with a glass raised, but this act becomes part of a living tradition wherein through gestures and words, every sip passes the spirit of Armenia.
