Get your taste buds ready for neolithic winemaking
Can an 8,000-year-old method take off in SA? The answer lies in Obscura by Charles Back
It’s fascinating to watch winemaker Zaza Kbilashvili dip a ladle into a massive clay vessel buried underground and extract some amber liquid.
He pours it into my glass and I take a sip, then cough appreciatively. I’m finally getting used to the robust, sometimes musty wines of Georgia, where semi-crushed grapes and their pips, stalks and skins are tipped into massive pots called qvevris and left to ferment naturally up to their necks in soil...