Eight thousand years ago, people in Georgia began making wine in Qvevri, and this tradition has endured to this day. New York Times journalist Alice Feiring writes: “For hard-core wine purists, a pilgrimage must be made to eastern Georgia, where they still use a 8,000-year-old technology called qvevri. There, wine is aged in huge, beeswax-lined, turret-shaped clay pots that are…
