orange wine

The Longest Day

by whitney on June 21, 2012

Apparently, it was the longest day of the year yesterday AND the official start of summer. The sun was still setting well into the 8 o’clock hour and a glass of wine al fresco was in order. A warm summer night = orange wines, in my book. PS- My book is titled “Whitney Knows All: How To Learn Stuff Through Drinking.” It’s available for sale on Shamazon.com

All right, the wine. What a beaut! This 2010 Wind Gap Pinot Gris was skin-fermented for 90 days. It was also entirely delicious and still drinking great on day 3 of being open. It reminds me, naturally, of ramato style Pinot Grigio from northern Italy. Perfectly paired with a setting sun after a long hot day. And sushi. And a good long listen to Miles Davis’ Bitches Brew on the record player. Oversharing!

<sarcasm> Ahhhh…light posts and electrical wires. What vistas my yard shares with me! The bonuses of city life. </sarcasm>

Maceration Nation

by whitney on December 18, 2011

A few weeks ago several wine peeps in LA gathered in the back room of Terroni, as usually happens with any cool tasting in LA. We arrived with notebooks and eager palates, thirsty for that of the unfiltered variety. We were there to taste skin contact aka extended maceration aka orange wines.

Lou was acting as MC with Max from Terroni as host, Stetson from Blue Danube as organizer and Jay Latham and Ben Andersen as bottle contributors. The wine was at the ready; decanters, funnels, ice buckets and thermometers on hand.

We tasted 16 wines in 4 flights, arranged according to length of skin maceration. Basically, all the wines are fermented without temperature control or commercial yeasts, some with oak (usually older oak) and some in steel, cement or amphora or a combination and little to no sulfur additions.

I’ll list all of my notes as I wrote them that day…

Flight 1: Baby orange wines. A few days of contact with skins or less (many of us noted that they pretty much looked like chardonnay.)

2004 Movia “Veliko (pinot grigio and rebula/ribolla gialla, Slovenia)- lees-y, yeasty orange ice. *One wine rep, a newly minted Master Sommelier, dubbed this wine “undrinkable” because of the yeasty/bacterial finish. Lou loved the wine and I enjoyed it as well. This started a good discussion on how we judge wines in this style, if some people are prone to love them and hate them no matter what, etc. The discussion continues…

2009 Monstero Suore Cistercensi “Coenobium” (trebbiano, malvasia and verdicchio, Lazio, Italy)- dirty flowers, high minerality, touch of smoke, good acidity, fresh.

2008 Brkic “Greda” (indigenous grape zilavka, Bosnia Herzegovina)- oak more perceptible, smoke spice, savory tang.

2008 Zidarich Malvasia (malvasia, Friuli, Italy)- corked or off-bottle. not presented.

2008 Batic Pinela (pinela, Slovenia)-  spicy, has the most weight of the flight, pine resin.

Flight 2: 2-3 week macerations. When the tannins finally come out to play.

2009 Monastero Suore Cistercensi “Coenobium Rusticum” (trebbiano, malvasia and verdicchio, Lazio, Italy)- no oak, tobacco, orange pith, tannin, acid=mouth water

2009 Paolo Bea “Santa Chiara” (grechetto, malvasia, garganega, chardonnay and sauvignon blanc, Umbria, Italy) – chew, tangerine spice, touch of petrol. delish!

2006 Paolo Bea “Arboreus” (trebbiano, Umbria, Italy)- body, salinity, spice, dusty grip. the energy of the wine matches the color- golden copper.

2008 Zidarich “Prulke” (malvasia, sauvignon blanc, vitovska, Friuli, Italy)- smoky peach, petrol, limestone, salt water, savory essence of wood, cool climate.

2009 COS “Rami” (insolia/inzolia and grecanico, Sicily, Italy)- lactic quality, bruléed grapefruit, tannin.

Flight 3: Maceration until fermentation complete or around 1 month.

2008 Terzavia “Occidens” (grecanico, catarratto, grillo and zibibbo, Sicily, Italy)- better than i remember. *Sorry for the rather unilluminating tasting note. See the link above to get more in depth and spot on notes.

2008 Zidarich Vitovska (vitovska!, Friuli, Italy)- very aromatic, sauvignon blanc element, smells like weed or hoppy IPA in a bright and fruity way, spice crunch, little bitter on finish, velvet tannin.

2008 Kabaj Rebula (rebula, Slovenia)- celery, rocks, lemonade.

2009 Batic “Zaria” (pinela, zelen, rebula, vitovska, klarniza, chardonnay and yellow muscat, Slovenia)- Flinstone vitamins and weed.

2007 Dettori Bianco (vermentino, Sardegna, Italy)- preserved lemon, stone, a purity and focus in texture and visually.

Flight 4: the Amphora/Qvevri flight. 2 to 10 months maceration.

2004 Radikon “Jacot” (tocai, Slovenia)- sweet whiskey, coconut undertones.  *The only one not in amphora.

2009 Foradori “Fontanasanta” Nosiola (nosiola, Trentino, Italy)- i love this wine. *And that was my complete tasting note…

2006 Vinoterra Khakheti Kisi (kisi, Georgia)- leaves, band-aid, warmth, musk, savory.

2007 Kabaj “Amfora” (rebula, malvasia and tocai, Slovenia)- dusty tannic chew, masculine, tar, oxidation.

We’re not the only (or the first) geeks to gather and drink orange wine. For further reading, please do yourself a favor and read this from Levi Dalton and Dr. Vino. And if you want to go even deeper, check out Mr. Thor Iverson’s account of Levi’s epic Orange wine tasting back in 2009.

Bottom photos of the full lineup from Ben Andersen.

What’s for Sipper, Amy Atwood?

by whitney on November 9, 2011

Amy Atwood is one of my favorite LA wine people. Why? Other than the fact that’s she’s purrrrty and real nice? She distributes some damn good wine here in California. A lot of the wine I buy and drink on a regular basis are wines that she selects/represents. She’s fighting the good fight, people!

Name: Amy Atwood. Hometown: Dallas, TX. Current location: Los Angeles

Favorite Fall beverage: Orange wines really rock it with the flavors of Autumn.

Favorite cocktail or spirit: Scotch

Favorite place to grab a drink: Lou on Vine

Favorite toast: To good friends, old and new.

Favorite post-dinner quaff: Madeira

Favorite food & beverage pairing: Sea urchin on buttered baguette with sparkling wine. A regular Sunday afternoon snack for me!

If you could travel to one region of the world right now for its food and/or drink where would you go? Back to Galicia where I was last summer, for the amazingly fresh seafood and bowls of local white wine. (see photo below)

What’s for sipper? Today I am making Fabada Asturiana (a hearty white bean stew with salt pork and morcilla) so it will be a rustic red wine from the Languedoc.

Top photo: Amy at Ten Bells in NYC with owner Fifi and fantastic sommelier Pascaline Lepeltier of Rouge Tomate.

PS- BOWLS of white wine. Them Spaniards never cease to amaze me.