Zach and I went to the city of Sighnagi today. The city is known for traditional wine making methods which date back 8,000 years! The Georgian traditional method to ferment the wine uses large clay pots called qvevri.
The qvevri vessels are semi-porous, allowing micro-oxygenation, which enhances the complexity of the wine. Their egg-like shape encourages circulation, improving fermentation and flavor development. Unlike modern stainless steel vats, qvevri vessels require no additional preservatives or chemicals. This method relies on natural fermentation, making it a staple of organic winemaking.
Wines made in qvevri tend to be robust, earthy, and tannic, with complex flavors and a fuller body, particularly due to the extended skin contact of the grapes. The amber wines, made by fermenting white grapes with their skins, are a signature of Georgian qvevri winemaking.
Overall it was really cool learning about such an ancient technology and the wines were very unique. Also at lunch today overlooking the city, I decided I am going to reinvigorate learning complex mathematics and quantum electrodynamics again.
