Collective term for all products (majolica, porcelain, earthenware, stoneware) that are made from different types of clay by firing. The differences between the various products result from the different mixture of raw materials (clay, quartz, feldspar, calcite, etc.) and above all from the firing temperature. Earthenware is fired at less and stoneware at more than 1,200 °C; therefore, earthenware must be glazed to ensure sufficient density. Vessels made of such material are the oldest that were used for the production and storage of wine. Examples are the amphorae already used in antiquity or the well-known Georgian kvevri in the Kakheti process. Today, vessels made of ceramics are increasingly being used for fermentation, ageing and storage. The advantages are (as with glass) complete neutrality, i.e. there is no reaction with must or wine. A disadvantage compared to stainless steel or wooden containers is the relatively high fragility (cracks). See also a complete list under wine vessels.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden