Stateways Sept-Oct 2014

StateWays is the only magazine exclusively covering the control state system within the beverage alcohol industry, with annual updates from liquor control commissions and alcohol control boards and yearly fiscal reporting from control jurisdictions

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StateWays Q Q September/October 2014 R E T A I L E D U C A T I O N their father died in prison. The property was eventu- ally returned. They have made an outdoor room- sized qvevri, reached by a ladder. Once inside, you feel as if you are standing in an enormous qvevri. The clay walls are marked showing levels of internal activity as a wine ages and solids reach the bottom of this curve-sided vessel. The twins have 107 qvevris in use, restoring a tradition that was almost lost. [Note: Besides creating a wine museum, they also have a dozen guest rooms, should you decide to visit and stay over.] With renewed interest in ovoid, clay fermenters, some qvevris are being produced in the United States. A Texan, Billy Ray Mangham of Sleeping Dog Pottery and his team, have a 'Qvevri Project.' Andrew Beckham, a potter and winemaker in Oregon has his own 'Amphorae Project.' Also, a potter on the outskirts of Austria is now making qveris. Further, there is increased experimentation with 'the concrete egg' — concrete egg-shaped tanks made in Burgundy. The Emiliana Vineyards, from Chile, has made a very big investment in them for their winery in Casablanca. Among other sites, concrete eggs are used in the Glenora Winery, the fi rst Farm Winery in the Finger Lakes, NY. In 2013, UNESCO recog- nized qvevris and qvevri-winemaking, and placed them on the 'Repre- sentative List of the Intangible Cultural Heritage of Humanity.' Qvevris last for a very long time. They are not discarded when they are no longer useful, but are respectfully leaned against garden walls. Wine Cellar (marani) at11th C. Alaverdi Monastery in Kakheti, with qvevris waiting for the harvest. Slate covers are leaning against the wall. Modern wines produced there are sold under the 1011 Label. PHOTO BY TERRY SULLIVAN Wines that I admired en route included: • Tsoliskouori 'Lime Rock' white, Imareti region • Château Mukhrani red Shavkapito, Kartli Region • Alaverdi Monastery Cellar (11th C.) red Saperavi 2011, Kakheti Region • Khareba Winery Otskhanuri Sapere, Imereti Region • Kindzmarauli Wine Cellar Marani, Kakheti Region • Shumi Winery red Saperavi 2008, Tsinandali PDO, Kakheti Region • Schuchman's Winery white Rkatsiteli 2013, Tsinandali PDO, Kakheti • Pheasant's Tears Winery white Rkatsiteli 2011, Kakheti Region • Bagratoni Rosé Brut 2010 Sparkling Wine, Traditional Method, Imereti • Winiveria Gianniani Chacha (Saperavi Grape Vodka), Kakheti Region • Sarajishvili VSOP Wine Brandy, 8-10 years old, blend of Regions Before you go, for good preparation, read: • Georgia, Sakartvelo: The Birthplace of Wine by Terry and Kathy Sullivan; Infi nity Publishing; 877-BUY BOOK; • Skin Contact by Alice Feiring; distributed by the National Wine Agency of Georgia Be sure to contact Tamta Kvelaidze, Re- gional Manager, Marketing Dept., National Wine Agency of Georgia, at tamtakve- And for the names of US importers of Georgian wines, please write to me at . Tips for a Successful Trip

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