Winemaking remains a vital part of Georgian culture and national identity. Georgian families throughout Georgia grow their own grapes and produce wine the old-fashioned way, by placing grape juice in underground clay jars, or kvevri, topped with a wooden lid, covered and sealed with earth, to ferment during the winter. This winemaking technique, especially in the colder mountainous areas, lends itself to sweet wines (both red and white): late harvest and early winter prevent complete fermentation so the wine stays sweet.
Posted on: Wed, 21 May 2014 10:07:19 +0000
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