USA orange wine

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Besides Italy and Georgia, Slovenia and Croatia also make orange wines, and over the last five years, adventurous winemakers in the United States have gotten in on the action. “People making orange wines, by their nature, are more experimental,” says William Allen, winemaker and owner of Sonoma County’s Two Shepherds winery. Allen himself made orange wine from a blend of Roussanne and Marsanne grapes in 2011. He even makes an orange-style wine from a grey grape called Trousseau Gris—it looks like a rosé but tastes like an orange wine.

http://news.hvino.com/2014/10/a-guide-to-orange-wine.html#more

Kvevri how to deal with

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

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Association Qvevri Wine | www.rawfair.com

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Association Qvevri Wine | www.rawfair.com.

Manifesto

We, the members of “Association Qvevri Wine”, voluntarily unite in a group and adopt the code of conduct, because:

We respect, cherish and preserve for the coming generation tradition of qvevri wine production, which resisted millennia and recognize that it is one of the important agricultural achievements of mankind’s.
We believe that creative strength is embedded in the traditions of qvevri wine production, which will help to overcome the crisis in the field of viticulture and winemaking.
We believe that traditional qvevri wine production and ecology are very close concept, moreover one cannot exist without the other; therefore we agree: to inflict as minimal harm as possible to our vineyards and as well as its surroundings; seek for biodiversity of vineyards; not to use intense systemic treatments, herbicides and synthetic fertilizers; to possibly reduce cultivation using heavy machinery and not to use grape picking machines during vintage.
We believe that wine, fermented and matured in qvevri, should bear the signs of its grape variety, as well as territorial origin. Therefore, we agree to minimally intervene in the process of wine fermentation/maceration. This means not using the substances and methods which change the nature of the wine, e.g.: selected yeasts, acids, enzymes, tannins, extracts, fining agents, reverse osmosis, chaptaliazation, thermal processing, using of sulfur anhydride in the process of wine fermentation/maceration (sulfur anhydride can be used in small doses only during wine aging or prior to bottling) and fine filters at all stages of winemaking (light filtration is allowed only prior to bottling).

Our goal is to pass healthy, vital and fertile vineyards to the future generation, and to give the opportunity to our contemporaries besides enjoying the taste and the flavor of wine, to get the vital energy, which only nature can give.

Check out our website here: https://www.facebook.com/qvevri.wine
Useful links
Explore Qvevri artisans
All wine producer associations

Gorgeous Georgian: Now we can enjoy the cuisine of Russia’s fiery neighbour nearer home – Features – Food & Drink – The Independent

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Like this wonderfully hospitable country, which has an alphabet no one else reads, a language no one else speaks and a currency used by no other nation, Georgian wines are as unique as the dishes they accompany. Nearly every rural home has a qvevri, or clay pot, buried in the ground, in which they make their own wine, allowing the grapes to macerate for a while with skins, stems and pips to produce a richer-tasting wine than the relatively low alcohol content would suggest. Reds are mainly powerful products of the saperavi grape, while whites, often blended, range from pale, crisp and appley to amber with notes of bone-dry sherry

via Gorgeous Georgian: Now we can enjoy the cuisine of Russia's fiery neighbour nearer home – Features – Food & Drink – The Independent.

Georgia – where “natural” is a way of life

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Georgia – where “natural” is a way of life13 April, 2012 EricaA country bursting with tradition. One foot in another time and the other firmly in the present – it was hardly worth raising an eyebrow when a spanking new Mercedes passed a donkey-drawn cart on the way to the same farmers market. Bordering on Russia, Armenia, Azerbaijan and Turkey, this small country is rebuilding itself after years under Soviet rule.

via – Two Sisters: Wine Tripping.

Natural wines | Wine Articles | People & Places | decanter.com

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There are natural wine producers as far afield as the uS and New Zealand, as well as in lesser-known regions such as Slovenia, Georgia and Serbia. Paris, New York, San Francisco and Tokyo are mad about the movement and London is now close on their heels.Given current media hype, natural wine might seem like the new kid on the block and, in the sense of a movement gathering momentum, that’s true.Natural wines themselves, however, have existed since time immemorial. When wine was first made 8,000 years ago, it was not made using packets of yeasts, vitamins, enzymes, Mega Purple, reverse osmosis, cryoextraction or powdered tannins – some of the many additives and processes used in winemaking worldwide.The wines of these bygone days were natural: they were made from crushed grapes that fermented into wine.

via Natural wines | Wine Articles | People & Places | decanter.com.

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