Churchkhela is a homemade Georgian product. Georgians usually make Churchkhela in Autumn when the primary ingredients, grapes and nuts, are harvested. It is a string of walnut halves that have been dipped in grape juice called Tatara or Phelamushi (grape juice thickened with flour), and dried in the sun. No sugar is added to make real Churchkhela. Instead of walnuts, sometimes nuts or almonds are used in the regions of west Georgia. The shape of Churchkhela looks like a candle, but some people say it looks like a sausage. Georgian warriors carried Churchkhelas with them because they contain many calories. The best Churchkhela is made in Kakheti region, which is renowned as the motherland of wine.