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Qvevris, large clay pots that are buried below ground as the wines ferment and age, are part of a long tradition originating in Georgia and passed down through generations for thousands of years, to make orange wines.
Inspired by this ancient technique, today a growing number of producers is using earthenware vessels, amphorae, to macerate white varieties on their skin. A winemaking process that imparts intense aromas to the wines, alongside oxidative notes and softer tannins.
Join us for a workshop hosted by Sarah Maddox, co-founder of Hackney’s wine bar Silver Lining, as we explore the origins of this method and taste some of today’s most interesting cuvées from growers across Europe and Georgia, alongside snacks from the kitchen.
The Wines:
Le Coste Cocciuto Bianco 2021
Cos Pithos Bianco 2021
Markus Ruch Klettgau Amphore 2019
Yannick Meckert Deux Couleurs Orange 2021
Zurab Topuridze Golden Blend 2021