Qvevri or Kvevri (“k’vev-ree”) are ancient earthenware vessels used in the earliest recorded winemaking. In what is now the Republic of Georgia, they discovered remains of these vessels dating back to the 6th millennium BCE!
Even as the world of wine continues to embrace newer and newer technology, there are many people who return to tradition, making what’s old new again. Clay amphorae like these are now produced in a modern way that controls their soundness and oxygen transmission rates, and they offer a winemaker the ability to play with size, thickness, if they’re buried in the ground, and so on. Many producers who favor a “natural” winemaking philosophy appreciate the historic nature of these vessels, and some even say they deeply affect the way a wine ages and, even though it is considered a neutral vessel, tastes.
This month, your challenge is to find a wine vinified in Qvevri. Of course, Georgia is a great place to start, as a large number of Georgian wines are still made in these historic vessels. But you can find amphorae-aged wines from Paso Robles, Austria, Oregon, Sicily… just ask your savvy local merchant for a recommendation. Do know that many of the white wines made this way will have long skin contact, lending them a deep golden or amber hue, and potentially a great deal of savory character.
If you have trouble finding a qvevri or amphora wine, don’t hesitate to reach out, I am happy to look for options in your area.
This month, go back to the beginning, where it all started – with ancient qvevri.
Cheers!
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