When it comes to the ancient art of winemaking, few places boast a history as rich and deep as Georgia. Nestled in the heart of the Caucasus, this small yet storied country is often referred to as the "Cradle of Wine." For over 8,000 years, Georgians have been perfecting the art of winemaking, creating a unique culture and tradition that continues to thrive today. Central to this tradition is the use of amphorae—large clay vessels known locally as “qvevri”—that have been used for centuries to produce some of the most distinctive and natural wines in the world. In this blog, we will delve into the fascinating history of Georgian winemaking, explore the unique process of making amphora wines, and introduce you to the offerings of the Georgian Wine Club, where you can find natural, unfiltered amphora wines.
A Brief History of Georgian Winemaking
Georgia's wine history stretches back thousands of years, making it one of the oldest winemaking regions in the world. Archaeological evidence suggests that wine production in Georgia dates back to 6000 BC. Over the millennia, the Georgians developed their own unique methods of cultivating grapes and producing wine, deeply integrating these practices into their culture and way of life. Wine is not just a drink in Georgia; it is a symbol of hospitality, spirituality, and national identity.
The traditional Georgian method of winemaking, which involves fermenting, aging, and storing wine in clay vessels called qvevri, has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity. These egg-shaped vessels are buried underground to maintain a stable temperature, creating an optimal environment for the natural fermentation process. This ancient technique has been passed down through generations and remains largely unchanged, preserving the authentic flavours and characteristics of Georgian wines.
Amphora Wines: The Heart of Georgian Winemaking
Amphora wines, also known as qvevri wines, are made using the traditional Georgian method of winemaking. The process begins with freshly harvested grapes, which are crushed and poured, along with their skins, stems, and seeds, into large qvevri that are buried underground. This mixture, known as “Chacha”, undergoes natural fermentation without the addition of commercial yeasts or other additives. The qvevri is then sealed and left to ferment for several months, often six months to a year, allowing the wine to develop its unique flavors and characteristics.
The use of clay amphorae imparts distinct qualities to the wine. The porous nature of the clay allows for gentle micro-oxygenation, which softens the tannins and adds complexity to the flavour profile. The extended skin contact results in wines with deep colours, rich textures, and robust tannins, particularly in white wines, which are often amber or orange in hue. These wines are known for their natural, unfiltered appearance and their vibrant, earthy flavours, which can range from fruity and floral to spicy and mineral-driven.
The Making of Amphora Wines: An Ancient Craft
The process of making amphora wines is labor-intensive and requires a great deal of skill and knowledge, passed down through generations of Georgian winemakers. Here is a step-by-step look at how these unique wines are crafted:
- Harvesting and Crushing: Grapes are carefully hand-harvested to ensure only the best fruit is used. They are then crushed, and the juice, skins, seeds, and stems (known as “Chacha”) are transferred to the qvevri.
- Natural Fermentation: The qvevri is sealed with a wooden lid and clay, allowing the grapes to undergo natural fermentation with wild yeasts. This process can take several weeks to several months, depending on the wine and the desired outcome.
- Aging: After fermentation, the qvevri remains sealed and buried underground for an extended period, often up to a year or more. During this time, the wine develops its complex flavors and unique characteristics. The natural process eliminates the need for chemical additives or preservatives, resulting in a truly natural wine.
- Racking and Bottling: Once the aging process is complete, the wine is carefully racked (transferred) from the qvevri to bottles. The wine is often left unfiltered, preserving its natural flavours, aromas, and textures.
- Enjoying the Wine: Amphora wines are best enjoyed slowly, allowing the complex flavours to unfold with each sip. Their bold, earthy characteristics make them a perfect match for Georgian cuisine, which is known for its rich flavours and hearty ingredients.
For those looking to experience the authentic taste of Georgian winemaking, the Georgian Wine Club offers a curated selection of natural, unfiltered amphora wines. These wines are crafted using the ancient qvevri method, adhering to traditional practices that have been honed over thousands of years. By choosing these wines, you are not only enjoying a unique and flavourful product but also supporting the preservation of a cultural heritage that is integral to Georgia's identity.
The Georgian Wine Club prides itself on sourcing only the highest quality amphora wines from small, family-owned wineries throughout Georgia. These winemakers are committed to sustainable and natural practices, ensuring that each bottle is a true representation of Georgia's rich winemaking tradition.
Conclusion
Georgian wine is more than just a beverage; it is a living testament to a culture that has cherished and perfected the art of winemaking for thousands of years. The unique process of making amphora wines in qvevri clay vessels represents a harmonious blend of nature, tradition, and craftsmanship. Whether you are a seasoned wine enthusiast or a curious newcomer, exploring Georgian amphora wines offers a taste of history, culture, and unparalleled flavour.
