I’m a huge fan of Georgian qvevri wines – that’s to say, wines made in the 8,000 year old traditional manner, where grapes, skins and sometimes stems are piled into a 500 – 2,000 litre clay amphora-like vessel, buried up to its neck in the ground.
The challenge has always been how to get hold of them. A tiny amount is imported into the UK, even less to the Netherlands where I currently reside. And what little there is often ends up languishing on restaurant lists, as it’s mostly too pricey to be easily sold in shops.
But times are changing, awareness of the wines seems to be increasing (admitedly from a very low base), and one adventurous Dutch wine merchant “Andere Wijn” has hugely expanded their Georgian range.
Valais, Switzerland isn’t the first place you’d expect to find a Georgian qvevri, but Amédée Mathier has no less than 20 of them. Since 2008, his estate Albert Mathier et Fils (he’s the extant “Fils”) has been making two amphora, or rather qvevri matured wines, one white and one red. Sorry, I mean one orange and one red!