Qvevri is a large, egg-shaped clay vessel traditionally used in Georgia to ferment, mature and store wine. Qvevri are often buried in the ground or set into cellar floors, where the surrounding earth helps moderate temperature. The vessel is central to traditional Georgian winemaking, including the production of amber wines made from white grapes fermented with their skins.
Grapes may be placed in the qvevri with skins, seeds and sometimes stems, allowing fermentation and maceration to take place together. After fermentation, the wine can remain in contact with the skins for an extended period before being separated from the solids. The vessel is sealed or covered according to the producer’s method and may be used for maturation as well as fermentation.
White grapes fermented with their skins can produce amber or orange wines with tannin, texture and aromas of dried fruit, tea, herbs and nuts. Red wines can also be made in qvevri. The finished style depends on grape variety, skin-contact duration, temperature, vessel condition and cellar practice; qvevri wine is not one uniform style.
Example: a Georgian Rkatsiteli fermented with skins in qvevri may produce an amber wine with noticeable tannin and savoury complexity.
Qvevri is the Georgian term for a traditional clay wine vessel with specific regional construction and use. Amphora is a broader term for ancient-style ceramic or clay vessels used in different wine regions. The terms overlap in modern wine conversation but are not exact synonyms in every historical or technical context.
Historical note: Georgian qvevri winemaking is recognised by UNESCO as an element of intangible cultural heritage. Its long history and regional traditions are distinct from modern concrete or stainless-steel vessels.
Chef’s note: qvevri describes the vessel and tradition, not a grape variety or a guarantee that the wine will be cloudy, natural or orange.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
