Caucasian cuisine refers to the diverse culinary traditions found in the Caucasus region, which includes countries like Georgia, Armenia, and Azerbaijan. This cuisine is characterized by its use of fresh ingredients, herbs, and spices, often featuring meats, vegetables, and grains. Popular dishes include khachapuri, a cheese-filled bread from Georgia, and dolma, grape leaves stuffed with rice and meat. The region's cuisine is influenced by its varied geography and cultures, resulting in a rich tapestry of flavors. Traditional cooking methods often involve grilling, baking, and stewing, with an emphasis on communal dining. Wine production is also significant, particularly in Georgia, known as one of the oldest wine-making regions in the world.