My Book Review for The Circle of Wine Writers:
“Talha Tales, Portugal’s Ancient Answer To Amphora Wines”
by L.M. Archer
Recently, I returned from a visit hosted by the Wines of Alentejo, a wine region in southeastern Portugal.
Ancient Romans introduced clay fermentation vessels called talha (tahl-ya) to this area millennia ago.
During my visit, I attended Amphora Wine Day at Herdade do Rocim, a leader in the revival of talha winemaking.
Celebrated every 11 November on St. Martin’s Day, the patron saint of wine, clay vessel winemakers worldwide gathered in Alentejo to share their wines.
I also finally met Paul J. White, author of Talha Tales: Portugal’s Answer to Amphora Wines, ” whose book I reviewed previously for The Circle of Wine Writers.
Paul proved an early, and stalwart, champion of talha wines, wines that faced near extinction in early 2000’s, due to regional hardships and population declines.
In honor of this labor of love, I share my review of his book with you here, by permission of CWW:
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Talha Tales tells a quixotic tale of Portuguese wine technology lost and found. It’s also a story of one wine region’s cultural resurrection, set in the dusty, remote reaches of Alentejo.
Talha – exclusively Portuguese and quintessentially Alentejan
Romans first introduced talha, or clay pots, to southeastern Portugal millennia ago. Often confused with amphorae, Romans used talha exclusively for fermenting, maturing and storing wine. ‘Amphora were never used during the Roman era to make wine. These long, slender, pointy, two-handled clay pots were used EXCLUSIVELY for transportation, NOT FERMENTATION,’ writes White.
Also, unlike other clay fermentation and aging vessels, such as Georgian qvevri, talha remain freestanding above ground, not buried. Sadly, the talha tradition faced extinction by 2010, when White happened upon this dying art ‘hiding in plain sight’ during a visit to Portugal. READ MORE HERE.
I’m delighted to share my review of Paul J. White’s Talha Tales with you.

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