{"id":14153,"date":"2017-04-11T08:40:56","date_gmt":"2017-04-11T13:40:56","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=14153"},"modified":"2017-04-11T08:40:56","modified_gmt":"2017-04-11T13:40:56","slug":"opening-our-qvevri-for-the-2016-vidal-blanc","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2017\/04\/11\/opening-our-qvevri-for-the-2016-vidal-blanc\/","title":{"rendered":"Opening our Qvevri for the 2016 Vidal Blanc"},"content":{"rendered":"

On Sunday we opened our qvevri and tasted our Vidal Blanc that was sealed in the qvevri on its skins since December. A pictorial essay follows. For a detailed description, check out our post<\/a> on our winemaking site.<\/p>\n

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The qvevri is buried under the sand. We first removed the sand.<\/p><\/div>\n

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The qvevri was sealed with a coil of clay between the qvevri rim and glass. The clay was still moist after four months underground. It took a bit of effort to break the seal.<\/p><\/div>\n

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A few inches of wine at the top of the qvevri was clear.\u00a0<\/p><\/div>\n

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The wine was a yellow color and the silky mouthfeel reminded me of jammy yellow stone fruits. Mild tannins were noticed.<\/p><\/div>\n

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The 18-liter basket press was a new purchase. Kathy scooped out wine and skins and placed them in the press.<\/p><\/div>\n

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The free-run wine and pressed wine was cloudy. It is now in a carboy to clear.<\/p><\/div>\n

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Cheers,
\nTerry<\/p>\n