Georgia, the former Soviet republic of, is a land where autos share the road with pigs, sheep, and donkeys. The food pops with flavor, and wine is so knit into daily life that an extension devoted to ...

Unlike the highly-mechanized processes of the modern wine industry, Georgian vintners still employ a rustic approach. Grapes are crushed by hand or foot, placed in egg-shaped vessels known as qvevri, ...

Most wine lovers know that the country of Georgia has been producing wine for over 8000 years, and is considered to be the ‘birthplace of wine.’ Though the neighboring countries of Turkey, Armenia, ...

It seems inevitable. Whatever is “in” eventually will be “out.” Whatever is out eventually will be the next big thing. In the wine world, orange/amber wine and qvevri are examples. Orange/amber wine ...

A natural wine is a subcategory of wines made using specific methods. While there is no legal definition for natural wines yet, Decanter magazine has come up with a broad list of conditions that need ...

In his Hobart studio, potter Isaac Patmore focuses on small items such as vases, plates, and cups. But a winemaker's request for him to make a Georgian qvevri added a minor "speed bump" to his ...

The Georgian restaurant Qvevri, known for its delectable Georgian cuisine and exceptional service, is set to expand its operations by opening a new branch in the bustling city of Batumi this summer.

Known as the “cradle of wine”, Georgia has a long tradition of producing organic wine. One of the country’s oldest wine-making methods involves the use of a “qvevri” – a large clay amphora-like vessel ...