Unveiling the Art of Amber Winemaking in Georgia
Welcome back to Georgia as we resume our exciting journey through the captivating world of Georgian wines. In this episode, we delve into the heart of Amber winemaking, a traditional and unique technique that has deep roots in Georgia's history which is so relevant to modern wine as the world has gone Amber and Orange crazy. Join us as we explore the origins, production process, and distinct characteristics of Amber wines.
From ancient clay pots to modern innovations, discover the secrets behind this remarkable winemaking style. If you're a wine enthusiast or simply curious about the art of winemaking, this video is a must-watch.
Don't forget to like, subscribe, and share your thoughts in the comments section below. Cheers to the fascinating world of Georgian wines!
Пікірлер: 11
What a coincidence to see this video pop-up, as I am in Georgia right now. This country is absolutely amazing... The wine and food incredible. I love the amber wines, delicious and complex.
@WineWithJimmy
11 ай бұрын
A magical place - enjoy. Cheers!
Impeccable as always. Thank you very much for this incredible class.
@WineWithJimmy
4 ай бұрын
You're very welcome!
Absolutely love Georgian amber wines. From locals I've heard that they usually burn sulfur inside the qvevri before putting the must inside. As for culinary pairings of amber wines, I had some anecdotal event with my Georgian friends. When they asked me what wine do I prefer to drink with a traditional pork main dish, I said - of course a full bodied amber wine from Kakheti. The older one sighed and said - oh, nowadays there is such a rush about those amber wines... It's nice and everything - he continued - but the good old red is always better with a piece of meat )))
@WineWithJimmy
11 ай бұрын
That's fascinating. We love the Orange wines as food wines here but sometimes the classic pairings still work! I would think though that the flavours of an amber wine would work wonderfully with pork.
Amazing content as always Jimmy, thank you!!!
@WineWithJimmy
11 ай бұрын
Thank you!
one big misconception that nobody speaks of, even in Georgia is that, duration of skin contact, specially after fermentation has almost no effect on tannins or the structure of the wine. if anything, it makes wines softer and less tannic😊
Hi Jimmy, thank you so much for this very insightful video. Nevertheless, I am still very interested and maybe not the only one who would like to know how the exact fermentation process in the amphora takes place. The temperature would be a factor that cannot be controlled. You may can do a short introduction clip for this ? Thanks
@WineWithJimmy
10 ай бұрын
Glad it was helpful! We will look into this idea. Cheers!