🍷 Imeretian method
A Georgian method: only part of the skins, without stems, goes into the qvevri.
The Imeretian method is a Georgian way of making wine. It is named after Imereti, a region in western Georgia. The idea is that grape juice ferments in a qvevri, a large clay vessel buried in the ground, together with only a small part of the skins. Stems, the stalks of the bunches, are not added at all.
In the Kakhetian method, common in the east of the country, all the skins, stems and seeds go into the qvevri. This makes wines tannic and darker. Imeretian wines are softer, lighter and less astringent, because they have less contact with the skins.
Both methods belong to the Georgian wine tradition, one of the oldest in the world. It is on UNESCO's list of intangible cultural heritage. Qvevri buried in the earth keep a steady temperature.
The Imeretian method appears in white and amber versions. For the buyer it means a wine with a soft taste and light structure.
Links
- Part of
- 🍷 Qvevri wine
- Where it is made
- 🗺️ Georgian wine
- Similar and different
- 🍷 Qvevri wine, 🍷 Kakhetian method
Frequently asked questions
What is the Imeretian method?
A Georgian method in which only part of the skins goes into the qvevri, and no stems.
How is the Imeretian method different from the Kakhetian one?
In the Kakhetian method all skins and stems go in, so the wine is more tannic.
What is a qvevri?
A large clay vessel buried in the ground and used to ferment wine.
Similar
🍷 Kakhetian method · 🍷 Orange wine · 🍷 Amphora wine · 🍷 Qvevri wine · 🍷 Talha wine · 🍷 Homemade wine
⚠️ Wine contains alcohol: adults only, drink in moderation. Wine usually contains sulphites; egg white or milk proteins are sometimes used for fining — important for allergies and for vegans.
Sources
- Wikipedia (en)
- OIV, International Code of Oenological Practices
- UNESCO: Ancient Georgian traditional Qvevri wine-making method
- National Wine Agency of Georgia