Ultimate Culinary & Wine Tour Azerbaijan (4 nights 5 days)
If you want to taste best national dishes from Azerbaijani cuisine and taste best wines of Azerbaijan from best wineries of the country, then no need to look further. This package covers your transport, accommodation, all lunch and dinner, wine tastings with snacks. All you need to do is to book and relax your time in Azerbaijan, the rest we will take care. The journey you will never forget.
DAY 1: Arrival + transfer to hotel in Baku + Old City tour
You will be met by our driver at airport and transferred to your hotel.Then your Old City Tour will start. Icheri Sheher (Old City) – the historical and architectural reserve includes the Shirvanshah Palace, Synyk kala minaret, Maiden Tower, Medieval Market Square, Icheri Sheher Archaeological Museum, Seyid Yahya Bakuvi mausoleum, caravanserais, Mollahana, numerous mosques, madrassahs, bath-houses, Baku Khans’ House, also numerous rich residences of the ХIХ century.
Afterwards, you will be transferred back to your hotel.
After having some free time, you will be taken to local restaurant in Baku and have Saj with lamb for dinner – very tasty and juicy dish that is cooked in a special way. The classic recipe involves the use of a special stand of the same name. Due to vegetables in saj a delicious juice permeates the meat and potatoes.
DAY 2: Baku – Aghsu - Ismayilli
Leave at 9:30 from your hotel. Our journey will start with Azgranata where you will have exciting POMEGRANATE WINE – The Az-Granata winery was built with the establishment of one of the largest fruit juice producers in the South Caucasus region of Az-Granata LLC, established in 2011. The plant located in Agsu was built on a plot of 5.5 hectares. The area of the main covered part of the plant is 20500 m2. The plant operates shops for the reception and primary processing of fruit, the production of alcohol, the production and bottling of wine and other spirits. The plant is equipped with equipment from Germany, Switzerland, Italy, Bulgaria and France. Az-Granata has grape and pomegranate gardens of 450 and 400 hectares, respectively. Pomegranate gardens are organic and certified by the German Institute Lacon GmbH. Fruit gardens, their methods of cultivation and production are regularly checked by local and foreign specialists. In the gardens, a drip irrigation system is used.
Sultanina, Prima, Cardinal, Alfons Lavalle, Medrese, Saperavi, Rkatsiteli, Cabernet Sauvignon, and others.
Gyulyovsha, Pink Gyulovsha, Kirmzyzy-kabukh, Nazik-kabukh, Bala Muralsal, Afgan, and others.
At Azgranata winery, you will have unlimited number of wine tastings, including Pomegranate wine degustation + sparkling wine (organic not conservants) made of pomegranate – first in the world (at open air degustation hall at top floor), with snacks. Afterwards you will have Fish Lavangi at local restaurant in Ismayilli. Azerbaijani lavangi is mostly prepared in the traditional tandoor (ceramic oven). For cooking usually local fish kutum with a gentle, fatty and very tasty meat is used. The main highlight of this dish is the filling, which is made from nuts, pomegranate, special sauce, onions, raisins and spices
Then we will take you to Shato Monolit Winery/Guesthouse – where you will have guided tour through the vineyards, visit to the winery, watching the process of wine production and storage in one of the largest wine cellars of Azerbaijan, Chabiant Wine degustation with nice dinner which will include kebabs. One of the oldest dishes of the East is kebab. It is considered a traditional dish of eastern and Caucasian cuisine. During frying the meat absorbs the amazing smell of wood, grilled in the smoke, so it gets amazing aroma and taste. Marinated meat cooked on a wood or charcoal, can rightly be called a real barbecue. While serving the dish is decorated with fresh tomatoes, cucumbers, sweet peppers and herbs.
You will stay overnight at Shato Monolit Guesthouse.
DAY 3: Ismayilli-Qabala-Ganja
Next day after breakfast, we will take you to Savalan (leave at 9:00) – crystal-clear water cascading down from the great Caucasus Mountains, winding its way through the lavish land in the foothills of the valley and suffusing the sun-bathed vines. These ripe, abundant grapes are then collected and handled with care and love before being transformed by the apparent magic of a master into wine. This is what happens every year in the Savalan valley.
Now, on the slopes of the Greater Caucasus ridge and in unique climatic conditions there exists 350 hectare vineyards where 22 wine grape varieties and 12 table grape varieties are grown including, but not limited to Chardonnay, Cabernet Sauvignon, Merlot, Alicante Bouchet, Cabenet Sauvignon, Petit Verdot, Syrah, Riesling, Moscato White, Aleatico,Traminer and Verdejo. Most are the yield of seedlings from leading companies like Italy’s Vivai Cooperativi Rauscedo (VCR) and France’s Gontard Freres. The vines grows 400 meters above sea level, surrounded by the river, where the average temperature, the amount of precipitation and daily and annual ratio of sunshine hours consummately combine integrate with each other and create the most favourable conditions for growing grapes.
Now a days a large winery, very state-of-the-art from a technological point of view, is used to create unique wines in the best traditions of international quality. The products are constantly tested at the most advanced plant laboratory and are stored inside high-quality oak barrels produced in France and İtaly.
After having wine tour through Savalan you will be taken to have lunch. You will have either “3 Baji” (means 3 sister – vegetable dolma: eggplants, tomatoes and sweet pepper OR dolma with grape leaves. It will depend on which season you travel. The name of this ancient national dish originates with the pure Azerbaijani verb doldurmag (to stuff) as it means various leaves, vegetables and fruits stuffed with minced meat. There are currently more than 25 varieties of dolma. In spring it is made of vine leaves, in summer of aubergines (egg-plants), tomatoes, peppers and cucumbers, in autumn it is made of cabbage leaves, apple and quince, in winter it is made of preserved vine leaves. The filling is prepared from minced meat, rice and aromatic herbs for dolma made of vine and cabbage leaves. Fried minced meat is used for other kinds of dolma.
Afterwards, we will take you to Ganja where the first winemaking factory in Azerbaijan is located. It is one of the oldest winemaking plants in the South Caucasus – “Goygol Wine Factory”, which has a history of 150 years.
Established in 1860 by Schwab’s Germans, who were then inhabited by present-day Yelenendorf in Goygol. When the Germans lived in this area, that area was called the Hanik village, where the Oguz tribe lived.
In 1862 the Joint Force Brotherhood was established. This society was led by X. Forer and his sons Gottlob, Friedrich, Henryk and Christofor. At that time, the Gummel Brothers Trade House was established, with H.Gummel and his sons Jacob, Albert, Georgie and Gothlib. The management of the two communities was in Yelenendorf, their representations and sales centers functioned in Ganja, Baku, Tbilisi, Moscow, Kiev, Odessa, Tomsk and Batumi. On August 8, 1922, the Concordia Cooperative, established on the basis of this plant, was the largest wine-making farm in the Caucasus, producing wine, cognac and vodka at that time.
13 types of grapes are cultivated at Goygol Wine Processing Company. “Goygol Wine Factory” OJSC has a vast area of 517 hectares of high quality local and European grape varieties. Breaded grape tins are derived from GONTARD FRERESEPINIERES VITICLES, France’s well-known companies and Italy’s VIVAI MARCI, adapted to local conditions. Currently, the Grape and Grape varieties grow in the Goygol and Samukh regions of Chardonnay, Merlot, Cabernet-Sauvignon, Saperavi, Madrasa, Shiraz, Sauvignon blanc, Rkatsiteli, Grenache, Muscat, Bayan-shire grape varieties.
After finishing with winery, you will have dinner at local restaurant – Azerbaijani pilaf with chestnuts and meat. This pilaf is a little different from those which are usually served to all the tourists who visited Central Asia or Turkey.
Pilaf with chestnuts is cooked differently. First, rice is prepared in a special way, then go all the accompanying dishes, which are a kind of additives to the king-dish. On cream melted butter, simmered onion sliced in half rings is being fried with the addition of turmeric. Meat, meanwhile, is cooked separately in salted water, which in the end sprinkled with fried onion oil, dried plum, and then roasted chestnuts.
After dinner you will be taken to your hotel in Ganja.
DAY 4: Ganja-Baku
After this exciting journey through Azerbaijan, you will be transferred back (leave at 09:00) to your hotel in Baku for free time. You can spend some time for shopping.
DAY 5: Transfer to airport
After breakfast transfer to the airport and return to the homeland.
|Number of Tourists||Price(USD) Per Person|
When does it run?
Daily – on request (depends on availability at suggested hotels)
4 nights 5 days (2 nights Baku, 1 night Ismayilli, 1 night Ganja)
Depends on your flight details. Please share when you book.
Meet and greet at airport with Nasimi’s Wine Tours signage
Transfer to airport (timing depends on your flight details). Please share when you book.
7 days +: 100% REFUND
3 – 7 days: 70% REFUND
1-3 days: 50% REFUND
Less than 24 hours before scheduled departure time: No Refund
- Online Payment with VISA/MasterCard
- Bank Transfer
- Guide services
- Wine tasting – 4-6 type of wines at each winery + at Azgranata – unlimited number of wine including Pomegranate wine tasting + sparkling wine (organic, no conservants) made of pomegranate
- Snacks + 2 lunch + 3 dinner
- Entrance to 4 wineries and wine museum, entrance to Maiden Tower and Shirvanshahlar Palace
- Accommodation at hotels for 4 nights – 4* Divan Express Hotel (Baku) + 3* Shato Monolit Guesthouse (Ismayilli) + 4* Vego Hotel (Ganja). Hotels depend on availability.
- Daily Breakfast;
- Full Transportation According to the group size by private sedan, minivan or minibus;
- Transfer from airport to hotel in Baku + from the hotel to Airport;
Note: for 1 pax – 1 sng room, 2 pax – 1 dbl room, 3 pax. – 1 trpl room (dbl room+extra bed), 4 pax. – 2 dbl rooms, 5 pax. – 1 dbl +1 trpl rooms, 6 pax. – 2 trpl rooms, 7 pax. – 2 dbl 1 trpl rooms, 8 pax – 4 dbl rooms, 9 pax. – 3 trpl rooms, 10 pax. – 5 dbl rooms, 11 pax. – 3 trpl, 1 dbl rooms, 12 pax. – 4 trpl rooms, 13 pax. – 3 trpl, 2 dbl rooms, 14 pax. – 7 dbl rooms, 15 pax. – 5 trpl rooms