Qvevri / Amphora Wine

What it is

A qvevri is an egg-shaped clay vessel buried up to its neck, which keeps the temperature stable during fermentation and ageing. It is the foundation of Georgia's winemaking tradition, one of the oldest known, above all in Kakheti. Whites fermented on their skins give the best-known amber wines: structured and tannic, with notes of dried fruit, walnut, tea and honey. Reds, such as those from Saperavi, and whites with little or no skin contact are also made in qvevri.

How it is made

The grapes, sometimes with part of the stems, ferment in the qvevri, whose interior is usually lined with beeswax; it is then sealed and the wine rests on the skins for months. In Kakheti maceration is usually long and with all the skins; in Imereti a smaller proportion of skins is traditionally used. Outside Georgia, "amphora wine" is a broader term covering other clay vessels.

What to serve it with

• Grilled meats
• Dishes with walnuts and spices
• Cheese-filled breads and baked pastries
• Mushrooms and roasted vegetables
• Aged cheeses

On the wine list

• On the wine list, state whether the qvevri wine is amber, a white without skin contact or a red, because the profile changes completely.
• It usually sells better with a short explanation of the method and a dish suggestion; by the glass is an easy way to introduce it.
• Avoid serving amber wines too cold; Saperavi reds can be served a little warmer, around 14–16 °C.