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Once upon a time, thousands and thousands of years ago, earthen vessels resembling qvevri were used to bury people in a sitting position. Sealed in an earthen vessel and buried underground seems so final. However with wine, it is representative of birth. This is what it was like for Rkatsiteli, buried in a qvevri under […] Some people, especially when they first taste a qvevri wine, think they are tasting the qvevri. This is similar to tasting what an oak barrel imparts to the wine if aged. However unlike other vessels for fermenting and aging wines, qvevri do not impart aromas and tastes to the wine. Why not? After the qvevri […] There is some discussion amongst winemakers in Georgia on whether a Georgian traditional wine made in qvevri should be referred to as a qvevri wine or a natural wine. Those in the natural wine court are beginning to become more vocal. There is a difference in the two, although to many the two terms “qvevri […] Getting a bucket of grapes and juice from a large capacity qvevri During the morning we helped to harvest Rkatsiteli grapes. By mid-afternoon, the load of grapes arrived at the winery. The protocol at Twins Wine Cellars at Napareuli was to destem the grapes. The stems would be discarded and the destemmed grapes and […] At home, I am very concerned about making wine in carboys and small plastic fermenters that are clean and sanitized. Sometimes it takes a brush to remove crud. If you just sanitize, you end up with sanitized crud in your fermentation vessel. So I was naturally interested in how to prepare a qvevri for receiving […] Bottom of qvevri used at Castle Hill Cider in Keswick, Virginia Take a tour of most wineries in the United States and you will notice most have stainless steel tanks and oak barrels. Some will ferment in these as well as age wine in these vessels. Plastic bins are also popular for fermenting small […] |
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