Page 7 - Grapevine_MayJune_2022_Rev

In The Winery

AMPHORA:

Bringing the Past Into the Present

By: Nan McCreary
W ine fermented, aged and stored in clay ing, where the vessels were known

as “qvevris.” The technique is still
amphora, a practice that originated in
Georgia 6,000-8,000 years ago, is experi-
today. In fact, qvevri-winemaking
encing a renaissance around the globe as winemak- practiced throughout the country
ers realize that this ancient technique brings new is so integral to their culture that
opportunities to viniculture. this winemaking technique has
been added to the UNESCO World
An amphora is “an ancient Greek or Roman jar or Heritage list.
vase with a large oval body, narrow cylindrical neck
and two handles that rise almost to the level of Today, partially inspired by the
the mouth.” In ancient times, amphorae were the popularity of Georgia’s qvevri-aged
principal means for transporting and storing grapes, orange wine, winemakers in Old World countries
olive oil, wine, oil, olives, grain, fish and other sup- that once used and abandoned the ancient prac-
plies. Georgia was the center of amphora winemak- tice are now using amphorae to bring their wines

877-892-5332 The Grapevine • May - June 2022 Page 5

Grapevine Main Pages GV030422_Layout 1-1 copy.indd 5 4/21/22 11:52 AM