Jack Costa wrote an article, “Concrete Egg Fermenters: Classic or Cracked Fad?” in Wine Folly on April 27, 2020. In the article, the author sheds light on the use of concrete egg-shaped fermenters in the wine industry. Moreover, he has explained his points with various pictures. The egg-shaped fermenters were used for thousands of years; however, the modern ones offer advanced features that have enhanced their benefits.
The egg-shaped fermenters were in use before biblical times which means that they have evolved over eight thousand years. Experts in Georgia found the old remains of large, earthen vessels called qvevri having the remnants of wine inside (Costa, 2020). Apart from fermentation, these pots were used to transport wine from one place to another. Transportation was not an easy task in those days. The Romans made improvements in the process of fermentation and transportation of wine in the form of the less fragile oak barrel. Some experts believe that the egg-shaped fermenters offer various advantages, including no corners and a natural vortex. With time egg-shaped fermenters were made of concrete, which can breathe; moreover, it accelerated the aging process of wine. On the contrary, the metallic fermenters were non-porous and offered a slow process of aging of wine. Even in the presence of egg-shaped fermenters, it is not easy to claim that they will be in use forever. The usage of egg-shaped fermenters would also depend on the preference of winemakers.
Jack Costa has done a good job by presenting the history of egg-shaped fermenters in a short essay. Relevant pictures have enhanced the meaning of the write-up. The egg-shaped fermenters have evolved over eight thousand years. With time, winemakers started building such fermenters with concrete, which offered many advantages over metals. Even with various advantages, such concrete fermenters’ future is not easy to predict as multiple factors play their roles.
Personal Understanding- Concrete Egg Fermenters: Classic or Cracked Fad?
In the article “Concrete Egg Fermenters: Classic or Cracked Fad?” Jack Costa has specified the long history of egg-shaped fermenters used in wine manufacturing. The pictures have boosted my interest and understanding.
I have seen such fermenters in reality and always wondered about their unambiguous shape. Costa has removed my curiosity by answering that such a shape offers no corners that offer many advantages in wine processing. I was not aware that such fermenters are used for eight thousand years, even before biblical times, and evolved over time. In the old days, carrying large quantities of wine in containers was not easy; therefore, this obstacle was a factor in the building material and shape of fermenters, as per my understanding. Many nations have played their role in the evolution of fermenters. I believe that the industrialists wanted to improve the taste and expedite the aging process of wine; therefore, they performed various experiments on fermenters’ shapes and building materials. With time a preferred material, concrete, was invented and became popular in wine processing. I think that evolution will continue, and new materials for fermenters would come into existence. I concur with the author that the future of concrete fermenters is not easy to envisage because of the pace of development and winemakers’ preferences.
Jack Costa has written a revealing article in which he has presented the history of egg-shaped fermenters briefly. I liked using relevant and well-referenced pictures that enriched the meanings of the transcribed information. The egg-shaped fermenters have evolved over the centuries. I am sure that such an evolution would continue in the future, and scientific inventions would play a precarious role in developing wine processing tanks.
Costa, J. (2020, April 27). Concrete Egg Fermenters: Classic or Cracked Fad? Wine Folly. https://winefolly.com/deep-dive/concrete-egg-fermenters-classic-or-cracked-fad/