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	Comments on: Welcome (Back) to Georgia Part II &#8211; Clos des Amandiers	</title>
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	<description>...spontaneously fermenting</description>
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		<title>
		By: George Ahalkatsi		</title>
		<link>https://vinosseur.com/welcome-back-to-georgia-part-ii-clos-des-amandiers/#comment-233</link>

		<dc:creator><![CDATA[George Ahalkatsi]]></dc:creator>
		<pubDate>Fri, 25 Mar 2011 16:24:45 +0000</pubDate>
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					<description><![CDATA[As I know, the land where one can put qvevri must be sandy black. It is very important because:
•	If there is much water in the land, than the wine loose the taste. It gonna have more water like rotten taste.
•	If qvevri is in red clay or lime land, than the wine gonna be bitter.
•	If the land is yellow clay type, the wine gonna be smelly.
Does not matter how good qvevry one has, if the land is not proper it will always affect the wine quality and taste that&#039;s why it is VITAL to put qvevri in black sandy like land. However there are not so many places with black sandy land, people are doing this : they dig big pit, put inside special black sandy land and only after put qvevri inside. (sea sand can not be used!!!!).]]></description>
			<content:encoded><![CDATA[<p>As I know, the land where one can put qvevri must be sandy black. It is very important because:<br />
•	If there is much water in the land, than the wine loose the taste. It gonna have more water like rotten taste.<br />
•	If qvevri is in red clay or lime land, than the wine gonna be bitter.<br />
•	If the land is yellow clay type, the wine gonna be smelly.<br />
Does not matter how good qvevry one has, if the land is not proper it will always affect the wine quality and taste that&#8217;s why it is VITAL to put qvevri in black sandy like land. However there are not so many places with black sandy land, people are doing this : they dig big pit, put inside special black sandy land and only after put qvevri inside. (sea sand can not be used!!!!).</p>
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		<title>
		By: vinosseur		</title>
		<link>https://vinosseur.com/welcome-back-to-georgia-part-ii-clos-des-amandiers/#comment-232</link>

		<dc:creator><![CDATA[vinosseur]]></dc:creator>
		<pubDate>Sat, 14 Aug 2010 21:16:05 +0000</pubDate>
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					<description><![CDATA[Jonathan

I am sure that some of the tannins I tasted came from these Qvevri adding an interesting dimension to the wines.
Interesting question about the bio farmer and the whisky. Let me know if you find out any info, if not I will dig a bit for you.]]></description>
			<content:encoded><![CDATA[<p>Jonathan</p>
<p>I am sure that some of the tannins I tasted came from these Qvevri adding an interesting dimension to the wines.<br />
Interesting question about the bio farmer and the whisky. Let me know if you find out any info, if not I will dig a bit for you.</p>
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		<title>
		By: Jonathan Di Blasi		</title>
		<link>https://vinosseur.com/welcome-back-to-georgia-part-ii-clos-des-amandiers/#comment-231</link>

		<dc:creator><![CDATA[Jonathan Di Blasi]]></dc:creator>
		<pubDate>Thu, 12 Aug 2010 14:29:38 +0000</pubDate>
		<guid isPermaLink="false">http://vinosseur.com/?p=3178#comment-231</guid>

					<description><![CDATA[Sounds great, would love to taste it! I wonder what characteristics, if any, these old vessels, Qvevri, give to the wine? What else occurs in the wine, or can be attributed to the wine, in using Qvevri?
And do you have any information or links regarding the &quot;...local farmer named Nodar Shinjiashvili who was cultivating old varieties of cereals biodynamically...?&quot; Makes me think we have a very special, biodynamic Georgian whisky to look forward to!]]></description>
			<content:encoded><![CDATA[<p>Sounds great, would love to taste it! I wonder what characteristics, if any, these old vessels, Qvevri, give to the wine? What else occurs in the wine, or can be attributed to the wine, in using Qvevri?<br />
And do you have any information or links regarding the &#8220;&#8230;local farmer named Nodar Shinjiashvili who was cultivating old varieties of cereals biodynamically&#8230;?&#8221; Makes me think we have a very special, biodynamic Georgian whisky to look forward to!</p>
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