What happens inside the egg?

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

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Concrete egg

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.

Concrete helps to understand terroirs

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.”

“Drink Wine Made in Qvevri Daily.”

“Zaza knows that the wine made in qvevri takes out all concern from the body, it helps the heart to work properly, and all different kinds of diseases. Zaza says to ‘drink wine made in qvevri daily.’”

Zaza is not the only one who says this. It’s more or less the slogan of the entire country of Georgia. Maka, who is translating for Zaza Kbilashvili, one of the few qvevri makers in Georgia, smiles in agreement as she repeats the phrase.

“Drink Wine Made in Qvevri Daily.”

I think it’s what they stamp in your passport when you arrive. Some interesting ideas about amber wines

Marani building

Wine In Land – How it is Possible?

Gonna write some more about qvevri and Marani. I did not know that the land where one can put qvevri in the land and have marani should be special. According to Levan Jordjadze’s book, the land where one can put qvevri must be sandy black. It is very important becasue:

• If there is much water in the land, than the wine loose the taste. It gonna have more water like rotten taste.
• If qvevri is in red clay or lime land, than the wine gonna be bitter.
• If the land is yellow clay type, the wine gonna be smelly.

Does not matter how good qvevry one has, if the land is not proper it will always affect the wine quality and taste that’s why it is VITAL to put qvevri in black sandy like land. However there are not so many places with black sandy land, people are doing this : they dig big pit, put inside special black sandy land and only after put qvevri inside. (not. one can not use sea sand!!!!).

For building marani, there are also several vital musts!!! There should not be high humidity, the place should be well winnowed but with few sun light in it.

Georgian qvevri wine: if it’s good enough for God

Georgian qvevri wine: if it’s good enough for God

Archaeological …

Archaeological excavations shows that there was a working winery in the monastery grounds during the 11th century with qvevris (clay vessels) that could ferment 2000 and 4000 litres. During the excavation more than 40 qvevris was unearthed, this suggests that they produced ca 70 tonnes of wine a year

About qvevri

Naturally, there comes a question to our minds – how it is that deposit, stems and pits do not affect the wine.

via About qvevri.

Why qvevri ?

Vino in anfora georgiano

Just one example is the partnership between the Georgian Wine in Jars Presidium and the Tuscan association Cammino Autoctuve, bringing together small-scale wine producers who are preserving native grapes and flavors in two very different parts of the world.