Are natural winemakers in denial about mousiness?

http://www.themorningclaret.com/2017/are-natural-winemakers-in-denial-about-mousiness/

 

Qvevri Report full_ENG.pdf application/pdf Object

Qvevri Report full_ENG.pdf application/pdf Object.

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

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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Virginia Wine TV: Winemaker Series: Castle Hill Cider & Kvevri

While sipping a glass of Levity, their flagship sparkling Virginia cider made from 100% Albemarle Pippin; we learned how the operation started and about their use of ancient Kvevri terracotta vessels

via Virginia Wine TV: Winemaker Series: Castle Hill Cider & Kvevri.

Experiment Update: Pressing Grapes out of our Amphora / Tinaja / Qvevri | Organic Wine Journal

So in Spetember, when we harvested the Malvar grapes from our new vineyard in Villarejo, we filled up the amphora with manually crushed grapes, sealed it, and basically left it alone. We didn’t add any substances at all no SO2 and we just punched down the cap every so often until the skins didn’t float any more. Anyway, that’s 5 months of skin contact.During this time, the skins, pips, lees, etc all sank to the bottom and the top became liquid – a golden transparent liquid.. Every so often we would open up the ‘lid’ a plastic sheet tied down tightly and we would taste the wine to see how it was developing.

via Experiment Update: Pressing Grapes out of our Amphora / Tinaja / Qvevri | Organic Wine Journal.

ANCIENT KVEVRI WINE COULD BOLSTER WINE TOURISM AND EXPORT

ANCIENT KVEVRI WINE COULD BOLSTER WINE TOURISM AND EXPORTS The ancient – and dying – technique of making wine in clay vessels could be Georgia’s key to bolstering wine tourism and wine exports, industry specialists believe. Now the country has to work on getting the word out.

via Investor.ge.

Abkhazia Institute – The President of Georgia met with the representatives of the local government of Kakheti in Kvare

We have been fighting to eliminate losses in the recent years, the trademark was not protected…the people of Russian descent produced our wine in the US, practically every Georgian brand. We have now moved these people aside through the legal processes. The previous government sold Khvanchkara and other wine brands to Bulgaria and companies of other countries. It was an unbelievable chaos. Taking care of these problems took us 5-6 years, but now our top priority is an active campaign. By of the way, we have allocated money to open a wine bar in the center of the Capital of the United States

via Abkhazia Institute – The President of Georgia met with the representatives of the local government of Kakheti in Kvare.

New York Cork Report: Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards

Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards

via New York Cork Report: Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards.

Soaking white grapes in skins is orange crush

Typically, here’s how wine is made: White grapes are quickly crushed and the juice pressed away to start becoming wine. Red grapes are crushed so the juice can sit on the skins – a process called skin contact, which sounds vaguely obscene but is tantalizing in its own way. Skin contact lets the nascent wine absorb color and flavor, often for several weeks. If you reversed those rules for white wine? You would have what has come, somehow, to be called orange wine.

Most white wine is made by quickly taking the grape’s juice away from its skins and seeds. What orange wines share in common is skin contact: The juice bathes amid the grape skins for a period – picking up the extra stuff that the skins and seeds have to offer. Sometimes it’s even fermented directly on the skins. Essentially this is treating white grapes as though they were red, although those who traffic in would-be orange wines can get defensive about the comparison.

“I do not think of them as, or even by analogy to, red wines,” says Abe Schoener, who uses the technique for the sometimes experimental whites under his Scholium Project label.

Of course, red grapes frequently are treated like white, the juice drained away from skins before deeper flavors or colors are extracted. This is how rosé is made.

What’s the purpose?

via Printable version: Soaking white grapes in skins is orange crush.

Diverse Brands but United in a Name

From now on, the Georgian government and local exporters will work together for the popularisation of Georgian wine abroad. After a year long consultation with wine-producing companies, Georgian government decided to create a Wine Association, where the government will pay 600,000 GEL membership fees annually. This money will be spent to facilitate Georgian wine increasing its visibility in the global wine-market.

To reach foreign markets, Georgian wine-producer companies will be obliged to unite under the common label – “Wines of Georgia” ,however, companies are allowed to leave other product attributes unchanged. The government believes that Georgian wine has greater export potential in the world market when being under a common umbrella. The companies welcomed the idea to bring the image of the country as a wine producing one to the first place.

http://www.vinoge.com/en/news/diverse-brands-united-a-name