Any good cook is resourceful and adaptable. I didn't have white grapes; I had black ones and red ones, so that's what I used. Though I do have a wine press (thanks, Shannon), I wasn't prepared to make wine just now. In fact, I wasn't prepared to make anything but churchkhela, so I figured, what the heck, I'll just grind whole grapes, skin, inards and all, so I used a juicer.

Well, the first difference from the Georgian churchkhela was the color, violet instead of light brown. The second difference was that when you boil skins, you can later strain out the skins to get a clear, smooth liquid. When you homogenize whole grapes, you get opaque grainy "stuff". At least I used seedless grapes. Be sure to read not only the photo titles, but also the captions beneath them, particularly if you are interested in making this yourself. IF YOU DECIDE TO MAKE SOME YOURSELF, BE SURE TO WARN PEOPLE TO WHOM YOU OFFER IT THAT THERE ARE NUTS IN IT IN CASE THEY ARE ALLERGIC OR ARE TOO YOUNG AND MIGHT CHOKE ON THEM.