Armenia Wine & Food Tours

An Armenia wine and food tour combines vineyards in the southern mountains, one of the world’s oldest known winemaking sites, a brandy tradition based in Yerevan and a cuisine that revolves around bread, herbs and the grill. We arrange these trips privately on request. Tastings, workshops and meals can be requested and are confirmed in your written quote, subject to availability.

Where are Armenia’s wine regions?

Vineyards grow in several parts of the country, each with a different character:

• Vayots Dzor is the region most visitors mean by “Armenian wine country”. The village of Areni, about 1.5–1.75 hours from Yerevan, sits in a dry, high-altitude valley, with vineyards commonly cited at roughly 1,200 to 1,800 metres. Small producers and family cellars line the road towards Yeghegnadzor. See our Vayots Dzor destination guide.
• The Ararat valley, covering Ararat and Armavir provinces, is the broad, hot plain beneath Mount Ararat. It is a major grape-growing area and an important source of grapes for Armenian brandy.
• Aragatsotn, on the slopes of Mount Aragats, and Tavush, in the green north-east, also have vineyards and a growing number of wineries.

The easiest way to taste the south is the classic route through Khor Virap, Areni and Noravank, which passes right through the Areni valley.

Which grapes make Armenian wine distinctive?

Two native varieties are the place to start. Areni Noir is the signature red grape, grown widely in Vayots Dzor and often compared with Pinot Noir for its lighter body and bright fruit. Voskehat, whose name is often translated as “golden berry”, is the best-known white. Producers also work with other local varieties such as Kangun, and with international grapes. Styles range from fresh, unoaked wines to wines aged in traditional clay vessels known as karas.

What is the Areni-1 cave, and why does it matter?

Areni-1 is a cave complex near the village of Areni where archaeologists found what is widely reported as the oldest known winery. Excavations that began in 2007 uncovered a shallow basin used for pressing grapes, a fermentation vat, storage jars, a drinking cup and the remains of grape seeds and vines. Radiocarbon dating placed the installation at roughly 4100–4000 BC, and the findings were published in 2011. The same cave also yielded a leather shoe about 5,500 years old. Visitors can see the excavated chambers. Opening times and entrance fees change, so they are confirmed when you request a quote.

What about Armenian brandy?

Brandy production in Yerevan dates back to 1887, according to the Yerevan Brandy Company, which makes the ARARAT brand and is now part of the Pernod Ricard group. The company runs a visitor centre and museum in Yerevan, and visits with a tasting can be requested as part of a city day, subject to availability. Brandy is still often called “cognac” locally, especially by Russian-speaking visitors. It pairs well with a Yerevan city tour.

Which Armenian dishes should you try?

Food is where many travellers fall for Armenia. Look out for:

Lavash has a special status: its preparation, meaning and appearance were inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in 2014. Watching or joining a lavash bake in a village tonir can be requested on routes such as Garni and Geghard.

Which markets are worth visiting?

Yerevan’s GUM market is one of the city’s best-known food markets, with stalls of dried fruit, nuts, spices, herbs, cheeses and sujukh, the walnuts threaded on string and dipped in thickened grape or fruit juice. Go in the morning when it is busiest, and bring cash in Armenian dram for smaller stalls. Village roadside stalls are worth a stop too: apricots in early summer, and grapes, honey and dried fruit in autumn along the road to Areni. For more ideas in the capital, see things to do in Yerevan.

When is the best time for a wine and food trip?

Autumn is the best season. September and October bring the grape harvest, and the Areni Wine Festival is traditionally held on the first Saturday in October. It took place on 3 October in 2026, so check the date for your year. Late spring and early summer are quieter, greener and good for tastings, while summer brings the best fruit and vegetables. Winter suits brandy, harissa and long lunches indoors. See the best time to visit Armenia.

How is a wine and food tour arranged?

Like all our tours, it is arranged privately on request and priced by quote. Tell us your dates, group size, interests, dietary needs and whether anyone in the group will not be drinking. We suggest a route, propose which tastings or workshops to request, and list everything that is confirmed in writing. We do not promote specific wineries. Where a visit depends on a producer’s availability, the quote says so.