Qvevri wines: traditional production methods rediscovered

Georgia, a country rich in history and culture, is considered the cradle of winemaking. One of Georgia's most impressive and oldest winemaking techniques is the qvevri method, which has been maintained and passed down for thousands of years. This method involves fermenting wines in large clay amphorae, called qvevris, buried in the ground. This technique is not only a cultural peculiarity, but also gives the wine a unique, earthy depth and complexity.

In recent years, the Qvevri technique has gained prominence in the international wine world. This rediscovery of ancient traditions is appreciated by winemakers and wine enthusiasts alike, as it produces flavors and textures rarely found in modern wine techniques.

In this blog post, we take a detailed look at the Qvevri method, its historical origins, the individual steps of the production process and the special flavors it imparts to the wine.

The Origins of Qvevri Winemaking

The Georgian wine tradition dates back over 8,000 years and is often considered by historians to be the oldest continuous winemaking culture in the world. The qvevri method is at the heart of this tradition. In Georgia, qvevris - large, oval clay amphorae - were buried in the ground to ferment and store wine in a stable, cool environment. This technique was developed not only for its practical aspects, but also because it gives the wine a very special taste.

Historical finds of qvevris show that this technique has been used in the region for thousands of years. Today, it is still used in many Georgian wineries and is becoming increasingly popular among winemakers around the world who want to rediscover traditional production methods.

How the Qvevri technique works: step by step

The Qvevri process differs from modern winemaking methods in several aspects. Here are the most important steps at a glance:

1. harvest and preparations
   The grapes are harvested by hand to ensure their quality. After that, the grapes are carefully cleaned of leaves and impurities and placed in the qvevris.
2. crushing the grapes
   The grapes, including skins and seeds, are crushed to allow natural fermentation. Fermentation with the skins and seeds gives the wines a strong structure and additional aromas.
3. fermentation in the Qvevri
   The grape mash is placed in the qvevris and the amphorae are covered with a stone plate. During fermentation, the skins rise to the surface and form a "crust" that is mixed in at regular intervals to ensure even fermentation. Fermentation usually takes several weeks to months and occurs naturally without the addition of yeasts or enzymes.
4. ripening and storage
   After fermentation, the qvevris are sealed and the wine is left inside to age. The porosity of the clay amphorae allows the wine to breathe naturally, intensifying the aroma and softening the tannins.
5. bottling and further maturation
   After maturation, the wine is drawn off by hand and bottled. The natural yeasts and the interaction of the skins give the wine a long shelf life and deep, complex aromas.

Unique aromas and textures of Qvevri wines

Qvevri wines are characterized by distinctive flavors and textures that come from long aging and fermentation with the grape skins and seeds. This technique often gives them a deep, slightly earthy note that wine lovers describe as "terroir-driven."

Red wines made in qvevris in particular have strong tannins and a rich, dark fruitiness, while white wines fermented with the skins (often referred to as “orange wine”) have an unusual texture and a complex flavor palette ranging from stone fruit to nutty notes.

Qvevri wines today: The renaissance of an ancient tradition

While the Qvevri method has remained virtually unchanged for thousands of years, it has found a new, global audience in recent years. Many winemakers and wine lovers are looking for authenticity and depth that they cannot always find in conventional wines. The return to traditional methods is being rediscovered in many regions around the world - and the Qvevri technique is at the forefront of this movement.

Georgian wineries such as Pheasant's Tears or Tbilvino rely on the qvevri technique and have found an international following. Some winemakers in Italy, Spain and even the USA are now also experimenting with this method and adopting the techniques that were perfected in Georgia.

The Best Food Pairings for Qvevri Wines

Qvevri wines offer unique flavors that pair well with a variety of foods. Some recommendations you should definitely try:

• Red wines : Bold qvevri reds like Saperavi pair well with grilled lamb, beef and spicy braised dishes. The aromas of earth and clay accentuate the flavor of grilled meats and rich sauces.
• White wines (orange wines) : These wines go particularly well with Georgian appetizers such as pkhali (vegetable pastes with nuts) and khachapuri (cheese bread). The complexity and light tannin structure of these white wines harmonizes beautifully with spicy and savory dishes.
• Semi-sweet Qvevri wines : Perfect with desserts and mild cheeses. Their fruitiness and sweetness provide an ideal contrast to the creamy notes of cheese and sweet desserts such as churchkhela.

Why the Qvevri Method is More Than Just a Trend

The Qvevri technique is not just a new trend, but a return to original winemaking processes that are closely linked to nature and the terroir. While modern winemaking techniques often rely on controlled environments, the Qvevri method allows the wine to develop organically and absorb the influences of the environment. The porous clay amphorae offer a natural ability to breathe, which influences the taste of the wine and distinguishes it from industrial winemaking.

Another aspect is sustainability: Since the Qvevri method does not use any artificial additives or chemical aids, it is a more environmentally friendly alternative to industrial wine production.

Conclusion: Qvevri wines as heritage and inspiration

The Qvevri technique is a striking example of how ancient traditions and craftsmanship can be valued and rediscovered in the modern wine world. The natural character and unique aromas make Qvevri wines a journey of discovery for wine connoisseurs and an indispensable part of Georgian culture.

For every wine lover who is looking for authenticity and is interested in traditional production methods, the Qvevri technique is a must. The special combination of nature, craftsmanship and history in every bottle makes Qvevri wines an incomparable experience. Visit Georgia, experience the Georgian Supra - a traditional feast - and immerse yourself in the millennia-old culture of Qvevri wines.