Qvevri is a type of large clay vessel traditionally used for winemaking in Georgia, dating back to ancient times. In modern winemaking, Qvevri is making a comeback as a popular method for producing natural wines with distinctive character and flavor.
Qvevri, also called kvevri, is a big clay jar that’s been used in Georgia for at least 6,000 years to make and age wine. It’s buried in the ground up to its neck, which keeps the wine safe from light and air and at a stable temperature. The clay is made in Georgia and shaped into a big jar by skilled craftspeople, then fired in a kiln to harden it. The inside of the jar is coated with beeswax so the wine doesn’t touch the clay.
Qvevri has some unique features that make the wine taste special. Because the clay is porous, air can go in and out during the fermentation and aging process, which can give the wine a smoother, more subtle flavor. Also, the clay has natural yeasts and bacteria in it that can make the wine taste funky or earthy.
People who make wine with Qvevri often try to make natural wine, which means they use as few chemicals and additives as possible. They like that Qvevri lets them make wine without interfering with the grapes and the land.
Nowadays, more winemakers are using Qvevri to make wine because it has a distinct flavor that many people enjoy. However, it can be hard to keep the clay clean and sanitary, and the natural fermentation process can be unpredictable, so the wine might taste different every time.
Even though it can be hard to use, Qvevri is an important part of Georgia’s winemaking history, and people all over the world are starting to appreciate it. As more people become interested in natural and traditional winemaking, Qvevri will probably become even more popular.
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