‘ One wine style we have been arguing about for years* are the amphora wines. Often examples of so-called natural wines, produced according to Bio-dynamic rules, these have been fermented and/or aged in amphora, usually buried in the ground. Using amphora for not only transport, as the Romans have been doing it for thousand of years, but also for fermenting and aging, we learned, is also an ancient method. It might just as well be the first method: modern-day Georgia in Asia, the cradle of vine and winemaking, was where Gravner learned about this method. You might have seen some wines of this type – they are also called orange wines. They play the thin line between being complex and being oxidated, usually offer ripe (but not sweet) fruit aromas and a certain stony or metallic feeling, along with tannins, which are unusual for white grapes. I have been liking them from the above mentioned chance start, where as my husband, a certified sommelier as well, has usually been on the skeptical side – not outright refusing them, but rather thinking they might prove to age very well but are not too enjoyable at the moment’   Read more here

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