Machari – New wine fermentation process in kvevri
03 November, 2016
Machari in Georgian is the name for new wine, when the pressed grape juice reaches the condition of fermentation. Machari has intensive aroma and sweet taste. According to traditional Georgian method of winemaking, pressed grape juice, skins, stems and seeds are poured into kvevri (Georgian clay vessel buried in the ground, with only a nozzle sticking out) and stirred four or six times a day for three to five months. Also it is a common tradition to mark the birth
of a boy to a Georgian family by placing new kvevri with new wine to the ground. That same vessel is only opened on the boy’s wedding day. This footage features the fermentation process in kvevri and how grape juice transforms into machari. Machari is often served at the table as well and consumed as a sparkling sweet juice before it transforms into a wine.

Video courtesy of Giorgi Enuqashvili
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PHOTO OF THE DAY
Exchange Rates
GEL Exchange Rate
Convertor
22.09.2018
23.09.2018
USD
1
USD
2.6216
2.6216
EUR
1
EUR
3.0854
3.0854
GBP
1
GBP
3.4584
3.4584
RUB
100
RUB
3.9340
3.9340
750ml
White Dry
None  / 2016
18.30
750ml
Red Semi-Sweet
Schuchmann Wines  / 2015
23.95
750ml
Kvevri
Zangaura  / 2015
19.90
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