Archeologists have traced the origins of wine-making back to 8,000 years ago to the country of Georgia. Wine was produced – and continues to be produced today – using clay vessels called kvevri. Essentially, fermentation of red and white wine in clay involves prolonged contact with the skins. In wine circles, the term “amphora” is commonly used to describe this style of wine.
It goes something like this: perfectly mature grape bunches are placed into kvevri that are sunken into the ground, a stone lid secures the top, then it’s opened the next spring or summer to skim the finished wine from the grape bunches that have accumulated at the bottom.
Georgia has been producing natural wines like this, without the use of chemicals, foreign yeasts, or filtration long before it became a stylistic trend. In the last decade, however, winemakers in other parts of the world, especially Italy and Slovenia, have embraced this ancient way to making wine, and they deserve some attention.
While amphora wines can be made with red or white grapes, the wines made with white grapes end up with an attractive orange hue. Typically, these wines have more body and structure than a normal white wine, and may even have noticeable tannins, due to the time spent with the skins. When in Las Vegas, try them at the following places listed below. The sommeliers have provided the dish they’d pair with each one:
Josko Gravner Ribolla Anfora, Friuli-Venezia-Giulia, Italy 2003
Taste at: Twist by Pierre Gagnaire, Manadrin Oriental
Pair with: Roasted Tomato “Provencal”Ratatouille of Vegetables, Diced Baby Squid, Saffron Fish Soup
Sommelier’s Notes: “This is a super complex dish with the earthful flavors from the ratatouille, the “sweetness” of the squid, the saffron brings the lightly aromatic flowery thing. All of these you would find in something like Gravner’s wines. Just a whole lot going on.” – Will Costello, Master Sommelier/Wine Director, Twist by Pierre Gagnaire @ Mandarin Oriental, Las Vegas
Sommelier’s Notes: “The COS Pithos Bianco has the delicacy to compliment seafood while offering the power to stand up to the flavorful char on the octopus, as well as the spice of the limoncello vinaigrette.” – Kirk Peterson, Beverage Director, B&B Hospitality Group, Las Vegas
Josko Gravner, Ribolla Anfora, Friuli-Venezia-Giulia, Italy 2005
Taste at: Bazaar Meat, SLS
Pair with: Whole Turbot, Josper-Roasted with Olive Oil and Salt from La Coruna, Spain
Sommelier’s Notes: “The Turbot is a large flat fish found primarily in shallow waters close to shore, it has bright white flesh, a delicate flavor and can have a slightly oily texture. The texture of the fish provides contrast while the simplicity of preparation of the Turbot compliments the flavors of the seafood and wine pairing.” – Chloe Helfand, Lead Sommelier, SLS Las Vegas
A few more producers:
Luigi Tecce, Campania, Italy
Frank Cornelissen, Etna, Sicily
Adega José de Sousa, Alentejo, Portugal