We tasted some amazing and completely unique wines, including “orange wine”: white wines that are left to macerate and ferment for a year in qvevri on there skins, giving them in Zoltan’s words, “the structure of a Barolo in a white wine!” And we tasted many qvevri reds, mostly Saperavi. Sapervi may be loosely translated as “dye”, and the wines are deep, deep red with major tannic structure.The uniquely Georgian verietal is one of the few redgrapes whose flesh is as crimson as its skin cork dorks will want to know that the technical term for this is “teinturer”. As a result, traditional Georgian viniculture uses no wood. There is no need: the grapes provide more than ample tannic structure. Modern wineries ferment and age in stainless steel. And the traditional vintners use the alkaline property of the pottery in the qvevri to ferment and age, which seems to instantly mellow the astringency.

via 7,000 Years of Wine Culture in Georgia Part 1 « Good Food Revolution.

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