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Qvevri-Made Cider
Saidanaa Cideri Nathan Moss
Appears in
Published 2017
Nathan Moss is a well-travelled London hipster, complete with beard and foodie pedigree. He started eating sea urchins aged five, worked in Japan as a car mechanic and at the Landmark Hotel in London as a sound technician before being promoted to the brewery at Moorgate Conference Centre. Why did he move to Georgia? “I knew I wanted to live somewhere with good quality food and drink,” he says. “Luckily it turned out to be Georgia.”
In 2013 his godparents – Bristol choirmasters who teach Georgian folk songs – brought Nathan to Sighnaghi to attend Village Harmony, Patty Cuyler’s influential singing workshop in world music. “I knew little about wine so there was nothing to unlearn but I was blown away by Pheasant’s Tears Kisi 2012,” he says. “I wanted to do something in Georgia. I worked for several months at Pheasant’s Tears, learning about natural wines and qvevri. With Jancis Robinson’s book, How to Taste, I found out about acidity, tannins and sweetness. I missed cider but it isn’t part of Georgia’s culture. It got me thinking about the qvevri process.”
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