Kvevri

Georgian cuisine ქართული სამზარეულო
Dishes & sauces Georgian bread Georgian cheese Abkhazian cheese Ajapsandali Badrijani Chakapuli Chakhokhbili Chanakhi Chashushuli Chicken tabaka Chikhirtma Chkmeruli Churchkhela Gozinaki Ispanakhi Matsvnit Khachapuri Kharcho Khashi Khinkali Kubdari Kuchmachi Kupati Lobiani Lobio Matsoni Mchadi Mujuji Pelamushi Pkhali Satsivi Shotis puri Sulguni Tolma Tklapi Tonis puri sauces: Ajika Satsebeli Tkemali
Wines & drinks Georgian wine Akhasheni Alazani Aleksandrouli Badagoni Barakoni Chinuri Khvanchkara Kindzmarauli Mtevandidi Mtsvane Mujuretuli Mukuzani Rkatsiteli Saperavi Tavkveri Tsinandali Tsolikouri Tvishi Usakhelauri Vazisubani other drinks: Borjomi Chacha Eristoff Lagidze water Nabeglavi Sairme Tarkhuna
Other Kvevri Kantsi Keipi Rtveli Supra Tamada Utskho suneli Khmeli suneli
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Kvevri or Qvevri (Georgian: ქვევრი [ˈkʰvɛvɾi]) - also known as Ch'uri (Georgian: ჭური [ˈtʃʼuɾi]) in Western Georgia - are large earthenware vessels used for the fermentation, storage and ageing of traditional Georgian wine. Resembling large, egg-shaped amphorae without handles, they are either buried below ground or set into the floors of large wine cellars. Kvevris vary in size: volumes range from 20 litres to around 10,000; 800 is typical.^[1]