Kvevri - The starting point of winemaking history

 

Georgia is the birthplace of wine: The country is known as the "cradle of wine," as in 2017, archaeologists traced the world's first known wine-making to Georgia. The estimated age of the winemaking culture in Georgia is 8000 years. Early Georgians made wine at least 6000 BC, when they discovered that grape juice could be turned into wine after burying Kvevris underground.

 

History is not the only reason why Georgians are proud of their winemaking culture. The reasons are also the unique way of making wine and the more than 525 grape varieties.

 

Georgia - The birthplace of wine without any doubt

 

Only archeological excavations are not the reason why Georgia is known as the birthplace of wine. Grape and wine have always been sacred for Georgians. Wine is closely associated with Georgia's national identity.

 

There are 4,000 species of grapes worldwide, and more than 13% are from Georgia! It does not matter where the land is: In the west, east, or somewhere else. If it is in Georgia, then they definitely have planted a grape. More than 525 species are found in every kind of climate and terroir.

 

With hundreds of grape varieties, Georgians make many kinds of wine using their unique Kvevri winemaking technique.

 

What is Kvevri?

 

The kvevri is an egg-shaped earthenware vessel used for making, aging, and storing wine. It is the oldest way of making wine, and because of its history and uniqueness, the kvevri winemaking method was recognized by UNESCO as non-material cultural heritage. The Kvevri wine has a unique aroma and flavor that is characteristic only of this type of wine. Kvevri is so crucial for Georgians that they even made a film in 1970 named "Kvevri".

 

Making wine with these egg-shaped earthenware vessels is maybe easy on the eye, but very hard to do. Putting kvevris underground, cleaning them, and making wine there require a lot of knowledge and experience. Georgians have both.

 

What actually does kvevri to wine?

 

Oak barrels are widely used for wine and other spirits. The wood imparts specific flavors, colors, and characteristics that make each batch of alcohol unique. Kvevri does the same, but it is much older and a much unique way to make wine, and also kvevri is only used in Georgia, nowhere else in the world.

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The process is straightforward: Grapes are pressed before they enter the kvevri. After the grape juice is poured into the kvevri, fermentation begins. Fermentation begins after a few days and continues for 2-4 weeks, until the solid mass sinks to the bottom.

 

Kvevri is always covered with stone lids to ensure a hermetic seal. Wine is usually aged for 4-6 months to mature. After that, the wine is transferred to a cleaned kvevri or another storage vessel until bottling. Sometimes, it is bottled right away.

 

What makes kvevri wines unique?

 

Kvevri wines are the first ones in history. Their uniqueness is not only in their history, but also in their color, taste, and everything else. Kvevri wines are intensely aromatic. Its texture and tannin are remarkable and different.

 

Nowadays, people who are looking for something new are really surprised by orange wines. Mostly, they don't know that the origin of orange wine is Georgia. Making wine with grape juice and its skin as well is the traditional Georgian method of winemaking, and for Georgians, it's no big deal, it's the thing they have been doing for already 8000 years.