What happens inside the egg?

Leave a comment

the currently prevailing theory holds that the heat of the ferment creates a torus vortex of convection currents (similar to the form of a mushroom cloud) within the egg. This moves the fermenting must or maturing wine around without intervention. Liquid near the surface of the container cools and gently sinks, unimpeded by corners. The liquid in the middle holds its temperature, but is gently pushed upwards. It then comes closer to the container surface, begins to cool and continues the process. The lack of corners in the container mean there are no “dead areas” and so homogeneity within the wine

Concrete egg

Leave a comment

if you love the winemaking traditions of the Caucasus, you might argue that the egg fermenter never left.

Like most questions when it comes to wine, the answer is most likely to be a matter of taste. So comparing the fermentation methods of different wineries is the best way to determine if the egg is worth the squeeze.

However, the answer to one penetrating question is clear. What came first, the barrel or the egg? Clearly the egg.

Oregon made qvevri

Leave a comment

Andrew and Annedria Beckham are the owners of Beckham Estate Vineyards in Sherwood, Oregon, where Andrew is the winemaker. Unique to Beckham Estate Vineyards, Andrew Beckham blends his two passions, wine and art, using Amphorae. Amphorae are terra cotta vessels used as part of an ancient tradition of winemaking in terra cotta vessels, thought to originate in the Republic of Georgia. This is part two of the Beckham oral history interviews. This interview takes place at Union Wine Co. in Tualatin, Oregon where Beckham stores and makes his wine. In this interview, Beckham tells about his experiences using Amphorae. To access more material in this collection, please visit Digital Commons at http://digitalcommons.linfield.edu/ow…. https://www.youtube.com/watch?v=BB1MW2kB3a4

Concrete helps to understand terroirs

Leave a comment

One of his first steps was to replace stainless steel and wood fermentors with large, tulip-shaped concrete vats for all three wines, which are fermented with wild yeasts.

“With two years of aging in barrel,” says Ruini, “I don’t want to add more wood. Concrete is neutral. Steel has a reducing effect on wine—it’s not the best.”

Trelab presented a poster about ongoing Qvevri research at the recent Washington Association of Wine Grape Growers annual meeting.

Leave a comment

Trelab presented a poster about ongoing Qvevri research at the recent Washington Association of Wine Grape Growers annual meeting.

via The Qvevri Project.

Qvevri Project Home Qvevri Wine comes To Texas and the United States

Leave a comment

Qvevri Project Home.

the 2 d Qvevri Wine Symposium in Georgia – Four Monasteries and no funerals: Georgian Adventures

Leave a comment

Qvevri Wine Symposium in Georgia. Some were writers and photographers, some were winemakers who used clay pots in their vinification, and others were grizzled wine trade pros with a natural swerve to their step. The trip was organised to a t, balancing the needs of education, culture-vulturing as well as copious spiritual – and spirituous – refreshment. One can say without doubt that coming into contact with another culture teaches you about your own.

via Four Monasteries and no funerals: Georgian Adventures.

All you needed to know about Qvevri but were afraid to ask

Leave a comment

All you needed to know about Qvevri but were afraid to ask.

Kvevri how to deal with

Leave a comment

Check this article by Giorgi Barisashvili, an absolute minefield of useful info about the qvevri

.

concrete qvevri shape vats in to Bodegas La Aurora

Leave a comment

Welcome to Bodegas La Aurora.

%d bloggers like this: