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

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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.

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Darrell Corti’s First Qvevri Wine Symposium speech | Marani

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Darrell Corti’s First Qvevri Wine Symposium speech

via Darrell Corti's First Qvevri Wine Symposium speech | Marani.

BBC News – My Business: From old cellar to successful winery

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For the Gamtskitsulashvili twins, the clay vessels are a source of income but also of great pride. They are everywhere: even some of the hotel rooms are decorated with examples of the vessels, split in two to reveal the unique way they make their wine.

According to Gela, making wine in the big clay kvevris infuses it with a special aroma and rich taste. “This way we have learnt from our ancestors and it differs from the European way,” says Gela.

via BBC News – My Business: From old cellar to successful winery.

Georgian Wine Reborn – Foodepedia

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arming a small concentrated plot of land in the small village of Tsaraphi, like so many of the other boutique winemakers, the team plant strictly indigenous grapes and are constantly striving to improve their technique. Currently ‘Our Wine’ produces two styles of white including an incredible interpretation of the Rkatsiteli grape, the most important white grape variety in Georgia. They also make one red from the Saperavi grape, arguably the most famous Georgian varietal. “Each year is completely different”, says Soliko, “we are constantly learning, altering and hopefully improving our wines. This year growing conditions were excellent and I think we have produced the best wines so far, especially the orange wine, but we can still improve.”

via Georgian Wine Reborn – Foodepedia.

Qvevri | Qin Xie

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it’s impossible to deny the vibrancy of the fruit and natural sweetness of the wine. And there’s really few phrases which would describe that feeling well, except perhaps “the overwhelming sense of being alive”.Is it just because it’s a natural wine? Having tasted a sizeable selection of other natural wines and non-qvevri Georgian wines, I’m not so sure. There was definitely something about the qvevri which gave the wine its special characteristic, unrepresented anywhere else. Perhaps that’s why qvevri wine production has gained increasing popularity outside of Georgia with Josko Gravner in Italy being one of the most well known amongst the international wine crowd. Sadly, production and export is so limited that it’s extremely rare to find qvevri wines for sale.

via Qvevri | Qin Xie.

Tony Aspler’s notes from the International Qvevri Wine Symposium.

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In the evening, to the courtyard of the Georgian National Museum for the opening ceremonies of the symposium. We’re greeted by a group of singers performing traditional polyphonic music – a kind of local barbershop quartet times two. The symposium is underwritten by the United States. The US ambassador to Georgia John Ball says, in his opening remarks, “Nothing important in Georgia happens without wine.

via Tony Aspler: The Wine Guy.

Rick Steves: Drinking Georgian Wine In A Soviet Bomb Shelter

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After many more tastings that week, I, too, grew to respect traditional-style Georgian wine. When made to a high standard, they’re rich, warming, light on the tongue, and have a light sourness that you begin to crave once your palate grows accustomed to it. For those beer nuts out there, Georgian wine is to “modern” wine what Belgian Lambic is to lager.

via Rick Steves: Drinking Georgian Wine In A Soviet Bomb Shelter.

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