READ · COMPARE · EXPLAIN
Read about skin contact and vessels separately
Read about Georgian qvevri and Slovenian Rebula, and record skins, lees, and vessel separately.
Questions for this course
Are 'amphora wines' and 'skin-macerated whites' the same thing?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
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- 1↗
Georgia
Qvevri and handling of grape skins
Keep container names and handling of solids separate.
- 2↗
Georgia
Imereti
Confirm that there are differences in winemaking even within Georgia.
- 3↗
Slovenia
Reading Guerila’s Rebula through winemaking processes
From the 2021 technical sheet, arrange skin contact and barrel aging in chronological order.
READ · HYPOTHESIZE · RECONSIDER
Read about skin contact and vessels separately: Reading materials
Read the document below, first write your own thoughts, then answer the questions. After answering, compare with the explanation and try to revise your response.
The official documents have been summarized for study purposes. The producer's figures refer to the stated label and vintage, and do not indicate country-wide regulations.
Information not included in the table has not been confirmed. You can check the original explanation and applicability in articles on each country and in the listed sources at the end.
| Subject | What to check in the documentation | Conditions for distinguishing by reading |
|---|---|---|
| Explanation by the National Wine Agency of Georgia | The Kakheti and Imereti methods differ in their handling of solids. | Qvevri is the name of a vessel. |
| Guerila Rebula Selection 2021 | Pressed after one week of maceration. | Aged for one year on its lees in old large casks. |
| Source material subject | Traditional methods of a region and products from a specific vintage | Not the same granularity of statistics |
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Read the explanation for each question
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If you are reading Rebula's 'one week' and 'one year,' what does this mean?
The source details pressing after maceration, followed by lees aging in old large barrels. Do not conflate the skin-contact and lees-aging periods based solely on their common physical contact; keep them distinct.
What can you confirm from the word qvevri alone?
Qvevri refers to an earthenware vessel used for fermentation and maturation. The vessel alone does not determine sweetness, dryness, or contact period. Even within Georgia, there are regional differences in handling solids.
What is the appropriate range for citing documentation on this Rebula?
The technical sheet shows an example for a specified producer, label, and vintage. Even if the variety is the same, you cannot apply the same maceration period or vessel to a different producer or vintage.
Basis and sources for the exercise
Practice exercises in comparison
What needs to be corrected in the explanation 'all white wines made with skin contact are produced in amphorae'?
Read examples of organizing comparisons
| Conditions for Comparison | Traditional qvevri winemaking of Georgia | Guerila Rebula Selection 2021 |
|---|---|---|
| Unit of Comparison | The method of handling solids such as skins differs by region. | Technical data for a specific producer, label, or year. |
| Skin contact | The National Wine Agency explains the difference in solid material amount between the Kakheti and Imereti styles. | According to the materials, after one week of maceration, the grapes are pressed. |
| Containers and maturation | Qvevri is the name of an earthenware vessel used for fermentation and aging. | Aged for one year in old large barrels on its lees. |
| What cannot be determined from the materials | The container name alone does not determine the length of skin contact or sweetness/dryness. | This specification cannot be generalized to all Slovenian whites. |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
List the steps of Rebula Selection 2021 and explain its similarities and differences with Qvevri winemaking. Please also separate the region's traditions from specific aspects of this brand.
Check after writing
- Did you distinguish between skin contact and lees aging?
- Are you determining the maceration period just by the container name?
- Are you extending the specifications of one producer to apply to the whole country?
Reorganize using the comparison table
A comparison table listing processes and conditions lets you check for any missing explanations.
- Qvevri × Skin contact of Rebula →
Read about traditional Georgian methods and an example from a Slovenian producer.
Save response to explanation task
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