Keipi

A keipi (Georgian: ქეიფი) or festivity supra is a traditional banquet feast in Georgia.

The women of the village would ensure that the food was constantly replenished as a tamada, or toastmaster, gives a toast.

Tradition dictates that no participant could touch their wine bowl until the toast was finished.

[citation needed] In his book, Vintage: The Story of Wine, Hugh Johnson notes that at some keipi there may be 20 or more toasts, with spaces between to ensure that no one gets overly intoxicated since the constant threat of invasion called for everyone in the village to be sober enough to fight.

He goes on to mention that "The Georgian custom is to drain the wine bowl, then throw away the last drops.