{"id":19679,"date":"2019-05-21T16:00:23","date_gmt":"2019-05-21T14:00:23","guid":{"rendered":"https:\/\/blog.xtrawine.com\/?p=19679"},"modified":"2019-05-21T17:13:36","modified_gmt":"2019-05-21T15:13:36","slug":"preserving-wine-in-clay-is-the-past-now-the-future","status":"publish","type":"post","link":"https:\/\/blog.xtrawine.com\/en\/preserving-wine-in-clay-is-the-past-now-the-future\/","title":{"rendered":"Preserving Wine in Clay \u2013 Is the Past Now the Future?"},"content":{"rendered":"\n

We\u2019ve come a long way in the last 8,000 years<\/strong>.<\/p>\n\n\n\n

That goes especially for the winemaking industry. Way back when, Italian wine was barely a concept. There certainly wasn\u2019t an industry around the whole thing. The few people who made wine did so in very small batches and usually for personal use<\/strong>.<\/p>\n\n\n\n

As time went on and cities began to spring up, wine emerged as a full-blown industry<\/strong>.<\/p>\n\n\n\n

Of course, today it\u2019s gone global. Most European countries have industries of their own, with Italy leading the way in terms of sales and recognition.<\/p>\n\n\n\n

But let us take you back to the past again. Superficially, we want to focus on the area of production, preservation, and fermentation.<\/p>\n\n\n\n

Today, we have all sorts of modern devices that help us to create truly amazing wines. But if we head back to the Roman era<\/strong>, we had amphora<\/a><\/em>.<\/p>\n\n\n\n

This little clay jars<\/strong> were essential to the wine industry of the time. Without them, producers would have no way of fermenting their wines and creating the drinks that so many love.<\/p>\n\n\n\n

Why do we bring this up?<\/h3>\n\n\n\n

Well, it seems like the amphora is making a comeback<\/strong>. Some wine producers have started using them again to produce wine.<\/p>\n\n\n\n

This article takes a closer look at the whole thing to determine whether using clay is just a passing fad.<\/p>\n\n\n\n

How is Used to Work<\/strong><\/h3>\n\n\n\n

As mentioned, we have massive vats, barrels, and other production techniques for fermenting wine in this day and age.<\/p>\n\n\n\n

But in ancient times, none of that was available on an industrial level. Instead, winemakers use amphora<\/strong>.<\/p>\n\n\n\n

An amphora is essentially little more than a clay jar. The Romans and the Ancient Greeks used them for both fermenting and storing<\/strong> their wines.<\/p>\n\n\n\n

When it comes to fermenting, the winemaker would pour the wine into the jug and then bury it underground. This kept it away from the sun while the wine did its thing. After a certain amount of time, the amphora got dug back up with a fermented wine inside it.<\/p><\/blockquote>\n\n\n\n

Winemakers would then ship the wine<\/strong>, often in the same clay jar, to wherever it needed to go.<\/p>\n\n\n\n

At the time, it was one of the best preservation<\/strong> methods available. Glass bottles hadn\u2019t become the norm and we all know what happens to wine when it\u2019s exposed to air. Clay amphora was a solution to a problem before science came along and changed the entire industry.<\/p>\n\n\n\n

It\u2019s this method that\u2019s coming back to prominence in 2019. In fact, several producers adopted it a few years ago and have started making wines that shun modern production methods.<\/p>\n\n\n\n

The question\u2019s simple \u2013 why?<\/strong><\/em><\/p>\n\n\n\n

Why go back on several centuries of production and preservation evolutions to make wines the old fashioned way<\/em>.<\/p>\n\n\n\n

As it turns out, proponents of the technique believe there are several benefits<\/strong> to storing wine in clay jars.<\/p>\n\n\n\n

Benefit #1 \u2013 Natural Preservation<\/strong><\/h3>\n\n\n\n

Those who\u2019ve kept track of the rise of organic and biodynamic wine<\/a><\/strong> know that there\u2019s a trend towards naturalism in wine production right now. In particular, many drinkers and producers have grown wary of sulphite<\/strong>, which has been used to preserve wine for decades.<\/p>\n\n\n\n

Those who make wine using clay jars and amphora seem to follow this trend. The idea is that clay is a completely natural material that preserves wine naturally<\/strong> without the need of any chemical intervention. Clay\u2019s porous nature allows the wine to breathe and ferment naturally<\/strong>. However, it also protects the wine from oxidation.<\/p>\n\n\n\n

It takes a certain amount of dedication to create wine this way. It\u2019s a labour-intensive operation that requires more frequent checking and manipulation<\/strong> of the wine. But some producers highlight the fact that they\u2019re making wine in a completely natural way as a key benefit of using clay.<\/p>\n\n\n\n

Benefit #2 \u2013 A Fresher Taste<\/strong><\/h3>\n\n\n\n

Some producers also suggest that making wine in clay amphora leads to a fresher wine<\/strong>.<\/p>\n\n\n\n

This aspect of the method is certainly up for debate. Some would argue that it\u2019s the producer\u2019s ability<\/strong> and craft that has a greater influence here. Others may say that freshness is all about the quality of the grape<\/strong>.\u00a0<\/p>\n\n\n\n

And we\u2019re sure that there are plenty who believe that it\u2019s impossible for a clay wine to be fresher than one made using modern methods.<\/p>\n\n\n\n

The thinking here again seems to stem from the natural aspect of the clay. It\u2019s possible that clay imparts minerals<\/strong> into the wine stored within it. This might alter the taste to create earthier tones<\/strong>. And it could create a more refreshing wine.<\/p>\n\n\n\n

In theory.<\/strong><\/p>\n\n\n\n

In practice, it\u2019s hard to really judge this one. Without extensive study and taste testing, this is a more anecdotal benefit<\/em> than a proven one. Still, it\u2019s a benefit that proponents of this method will hold up.<\/p>\n\n\n\n

Benefit #3 \u2013 The Cultural Aspect<\/strong><\/h3>\n\n\n\n

We all know that winemakers have a great respect for the traditions<\/strong> on which the industry is built on.<\/p>\n\n\n\n

And we\u2019re all curious about what ancient wines<\/em> must have tasted like compared to the wines that we produce today.<\/p>\n\n\n\n

The modern use of clay jars may be the closest that we ever get to actually tasting the wines that our ancestors enjoyed thousands of years ago.<\/p>\n\n\n\n

Of course, it\u2019s impossible to perfectly simulate ancient wines. After all, it\u2019s not just production techniques that have changed over the millennia. The very way that we grow grapes has changed to the point where they\u2019re completely different now than they were in the past.<\/p>\n\n\n\n

Still, there\u2019s an argument to be made that using clay jars is a way of paying homage<\/strong> to an era that influenced today\u2019s wine industry in a massive way.<\/p>\n\n\n\n

Fad or Forever?<\/strong><\/h2>\n\n\n\n

Is making wine in clay jars here to say.<\/p>\n\n\n\n

We believe that it is\u2026with a caveat<\/em>.<\/p>\n\n\n\n

It\u2019s unlikely that this production technique will go mainstream. It\u2019s too labour-intensive and the industry\u2019s too large<\/strong> to sustain this older method of production.<\/p>\n\n\n\n

However, we do believe there\u2019s a market for this type of wine. Look for a small collection of Italian wine producers to promote this technique in the future.<\/p>\n\n\n\n

And keep an eye on xtraWine as we may just end up stocking a clay-made wine<\/strong> sooner or later.<\/p>\n<\/span>","protected":false},"excerpt":{"rendered":"

We\u2019ve come a long way in the last 8,000 years. That goes especially for the winemaking industry. Way back when, Italian wine was barely a concept. There certainly wasn\u2019t an industry around the whole thing. The few people who made wine did so in very small batches and usually for personal use. As time went […]<\/p>\n","protected":false},"author":36,"featured_media":19681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"Preserving Wine in Clay \u2013 Is the Past Now the Future? #ItalianWine #WineFermentation #Amphora","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[741,737,736,694],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"Preserving Wine in Clay \u2013 Is the Past Now the Future? - xtraWine Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.xtrawine.com\/en\/preserving-wine-in-clay-is-the-past-now-the-future\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Preserving Wine in Clay \u2013 Is the Past Now the Future?\" \/>\n<meta property=\"og:description\" content=\"We\u2019ve come a long way in the last 8,000 years. 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