qvev

Qvev is a term encountered in some references as a shortened or alternate transliteration of the Georgian word qvevri. Qvevri are large, earthenware vessels used for fermenting, storing, and aging wine in Georgia. They are typically buried in the ground to regulate temperature and to contain the fermentation, with a narrow neck and two handles.

The qvevri tradition is central to traditional Georgian winemaking and is believed to date back many centuries. Wines produced in qvevri often involve fermentation with grape skins, seeds, and stems, a method that can yield colored, aromatic wines sometimes described as orange or amber wines. The clay of qvevri is porous, which contributes to micro-oxygenation and texture during aging.

In 2013, UNESCO inscribed the Georgian Qvevri winemaking tradition as an Intangible Cultural Heritage of Humanity, recognizing its cultural significance, artisanal techniques, and role in rural life. The practice remains active in Georgia today, particularly in Kakheti and surrounding regions, where many small producers continue to use traditional qvevri alongside modern winemaking methods.

Modern interest in qvevri wines has grown beyond Georgia, influencing natural-wue a style and attracting attention from winemakers worldwide. While qvevri remains most closely associated with Georgian heritage, the vessels and techniques have inspired broader discussions about fermentation, terroir, and traditional craft in the wine world.

Etymology and terminology: The Georgian term is qvevri; qvev is sometimes used as a shortened or variant form in English-language references. In scholarly and industry usage, qvevri is typically preferred.