Qvevri
Encyclopedia
A qvevri is a large earthenware
vessel originally from Georgia
in the Caucasus
and dating back to about 6000 BC. It has an inside coat of beeswax
, resembles an amphora
without handles, and is used for the fermentation and storage of wine, often buried below ground level or set into the floors of large wine cellars.
The qvevri is part of traditional Georgian wine making. In the past it was used for storing grain, butter, cheese, vodka, marinades, and a host of perishable foodstuffs, though it was developed primarily for wine making in Georgia. Such large ceramic storage vessels were made in many countries.
Makers of qvevri wine claim that such wine is stable by nature, rich in tannins and not requiring chemical preservatives to ensure its long life, and superior in taste. The tannins found in this wine limit protein content and prevent turbidity
. In the wine-making process, grapes are poured into the qvevri, crushed and left to ferment and mature. Over a period of days, the grape skins are pushed down on the hour and the qvevri is finally covered with a suitable-sized stone cap sealed with clay, and left undisturbed for up to two years. When the wine is ready it is pumped out and bottled, after which the qvevri is sterilised with lime, ready for re-use. Since the Russian market for Georgian wine has dwindled to a trickle, Georgia has revived this ancient method and is exciting interest around the world.
Commercial wineries such as Pheasant's Tears, Vinoterra and Monastery of Alaverdi, are exporting their qvevri-fermented wines to markets developing abroad.
Earthenware
Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%...
vessel originally from Georgia
Georgia (country)
Georgia is a sovereign state in the Caucasus region of Eurasia. Located at the crossroads of Western Asia and Eastern Europe, it is bounded to the west by the Black Sea, to the north by Russia, to the southwest by Turkey, to the south by Armenia, and to the southeast by Azerbaijan. The capital of...
in the Caucasus
Caucasus
The Caucasus, also Caucas or Caucasia , is a geopolitical region at the border of Europe and Asia, and situated between the Black and the Caspian sea...
and dating back to about 6000 BC. It has an inside coat of beeswax
Beeswax
Beeswax is a natural wax produced in the bee hive of honey bees of the genus Apis. It is mainly esters of fatty acids and various long chain alcohols...
, resembles an amphora
Amphora
An amphora is a type of vase-shaped, usually ceramic container with two handles and a long neck narrower than the body...
without handles, and is used for the fermentation and storage of wine, often buried below ground level or set into the floors of large wine cellars.
The qvevri is part of traditional Georgian wine making. In the past it was used for storing grain, butter, cheese, vodka, marinades, and a host of perishable foodstuffs, though it was developed primarily for wine making in Georgia. Such large ceramic storage vessels were made in many countries.
Makers of qvevri wine claim that such wine is stable by nature, rich in tannins and not requiring chemical preservatives to ensure its long life, and superior in taste. The tannins found in this wine limit protein content and prevent turbidity
Turbidity
Turbidity is the cloudiness or haziness of a fluid caused by individual particles that are generally invisible to the naked eye, similar to smoke in air. The measurement of turbidity is a key test of water quality....
. In the wine-making process, grapes are poured into the qvevri, crushed and left to ferment and mature. Over a period of days, the grape skins are pushed down on the hour and the qvevri is finally covered with a suitable-sized stone cap sealed with clay, and left undisturbed for up to two years. When the wine is ready it is pumped out and bottled, after which the qvevri is sterilised with lime, ready for re-use. Since the Russian market for Georgian wine has dwindled to a trickle, Georgia has revived this ancient method and is exciting interest around the world.
Commercial wineries such as Pheasant's Tears, Vinoterra and Monastery of Alaverdi, are exporting their qvevri-fermented wines to markets developing abroad.