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PARTNER CONTENT FOR THE TOURISM COMMITTEE OF PARTNER CONTENT FOR THE TOURISM COMMITTEE OF ARMENIA

DISCOVER ARMENIA’S GASTRO SCENE is rich and varied — but it’s the country’s wine, with its time- honoured traditions and distinct flavour, that sets the destination apart

THREE TO TRY

Dolma: Parcels of and minced meat are wrapped in grape or cabbage leaves. Vegan- friendly fillings like lentils, aubergine and spices can also be used. are eaten in homes and restaurants year-round.

Khorovats: These are skewers of barbecued or grilled meats such as lamb or pork. The meat might be served with sliced , salad and flatbread. The annual khorovats festival is held in August in Lori province.

Lavash: Featured on the UNESCO List of the Intangible Cultural Heritage of Humanity, lavash is the country’s signature dish — a thin, wheat flour bread made in a tonir (traditional oven). The dough made of flour, eggs, water and butter is rolled and slapped against the oven wall.

Offering everything from meat-topped What truly confirms the country’s Armenia’s wine production may be these regions are developing a reputation as Essentials flatbreads to flavoursome cheese, Armenia’s place on the world culinary stage is its relatively small in size, but what it lacks in wine-tourism destinations and offering wine- diverse and exciting cuisine deserves a wine. In 2007, archaeologists uncovered quantity, it makes up for in quality. There tour opportunities. Travellers should also be Getting there: Aeroflot flies from place on the on the global gastronomic map. a 6,100-year-old winery (the oldest are three key grape varieties: Areni, a sure to tick off Vayots Dzor, the winemaking Heathrow to Yerevan via Moscow. This country draws on culinary influences ever discovered) in a cave nestled in the red that’s referred to as Armenia’s Pinot centre that includes the Areni Cave complex. aeroflot.com. from all over Europe, the Middle East and Armenian village of Areni — the same place Noir; Voskehat, an aromatic white; and Alternatively, soak up Average flight time: 7h 20m. the Levant to serve up a menu of mouth- where the world’s oldest leather shoe was Khndoghni, a red that pairs well with meat. culture by attending a wine event. Options Getting around: Hiring a car or watering dishes — think harissa, a savoury discovered. Here, visitors can still see the Areni is considered the best of the bunch include Yerevan Wine Days, a two-day taking a day trip from the capital chicken porridge; , a delicious baked remains of storage jars, fermentation vats — it’s extremely resistant to disease, yet street festival held at the beginning of May; is the best way to visit Armenia’s CLOCKWISE FROM TOP: wine regions. May to October is a dumpling; or ghapama, a pumpkin stuffed and a press where winemakers crushed elegant in the glass. Voskevaz Wine Festival in August; and good time to visit. with boiled rice, dried fruits and nuts. A grapes with their feet. But winemaking in Armenian delicacies around the Armenia’s wine scene is vibrant and Areni Wine Festival in October. Blending table; vineyard in Armenia with nation of food-lovers, attach great Armenia is not only about the past: with waiting to be discovered. Wine lovers can winemaking demonstrations with traditional Mount Ararat in the distance; value to ancestral recipes and home cooking, a new generation of winemakers eager to dolma; collecting grapes for venture to several viticultural regions, song and dance, plenty of cheese and, of so travellers should make sure to come with show off their country, the local industry wine production in a vineyard including Aragatsotn, Tavush, Armavir and course, lots of drinking, these jolly events are open minds and empty stomachs. is making a comeback. in Armenia IMAGES: TOURSIM COMMITTEE OF ARMENIA; GETTY Ararat. Aside from being viticultural centres, a great way to see a different side to Armenia.

To find out more, visitarmenia.travel/en