This talk was recorded by Heritage Radio Network as a part of RAW Wine NYC 2019's Speakers' Corner - with Iago Bitarishvili (Iago’s Winery) and Taylor Parsons (WholeCluster)
Does shape matter? Why? Is there terroir in clay? What about the beeswax used to seal the pores of the clay? How do the grapes move differently during fermentation in a qvevri because of the shape? Are qvevri the most “neutral” vessel you can use or does it impart an “otherness” to the wine? AND, how on earth do you keep those porous vessels clean? Ah, the questions that run through our head when contemplating wines made in qvevri.
Join iconic Georgian winemaker, Iago Bitarishvilli while Taylor Parsons (who has been traveling to Georgia for the last four years, tasting and assessing every wine he can get his hands on) peppers Iago with these questions that both uphold and challenge myths of qvevri wines. We will be walking through a flight that includes a Rkatsiteli aged in qvevri for 12 years.
Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.
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