Wine aged in clay pots, known as amphora, has grown in popularity in recent years. But this technique is far from new. In fact, the practice originated in what is now modern-day Georgia, around 6,000 years ago. Like oak, clay is porous, so it does allow for some oxygen giving the wine a deep and rich texture, but like steel it’s a neutral material that won’t impart any additional flavors.

Showing the single result