As recently reported in a EurasiaNet story and in a post on this blog, the ancient Georgian winemaking tradition known as kvevri (letting the wine age in large clay vessels) is staring to get serious international attention.
The trend has now been noticed by Newsweek, which has just come out with a good story about some of the winemakers outside of Georgia who are now making kvevri wine and about an outfit in Virginia that is using the clay casks to make the world's first kvevri-style cider. From the article:
One of the new Italian converts to qvevri is Elisabetta Foradori. Pouring her rare white, floral wine made from the Nosiola grape, she explains why she loves the qvevri. “My wines find their identity in them so much sooner.” All her production is now in qvevri, even though—don’t tell the Georgians—she too calls them amphorae.
To read the full story