A great way of tasting a range of skin contact/orange wines from France, Italy and Chile. You can get free delivery if you top up your order to £125 otherwise you will be charged £12.95 for the delivery service.
Chateau des Cérons, Coucher de Soleil, Bordeaux x2
A white wine made in the style of a red, fermentation on the skins for 5 weeks, daily pigeage (punching down). Maximal protection against oxidation to protect the aromatic signature and minerality of the Cérons terroir.
Deep gold with orange reflections, pithy marmalade and gentle peachy aromas on the nose, followed by suprising saffron, yellow cider apples and gentle tannins creating a dance of sweet and savoury aspects in the mouth. Silky texture and great length underpin this moreish and unusual wine.
Pairs fantastically well with vegetables, even those known to be a bit more tricky like cauliflower or artichokes. Try with cauliflower or fennel gratin and marvel at how the delicate pithyness and moreish acidity balance out the natural bitterness of the vegetables and complement the creamy sauce.
Emiliana, Animalia, Casablanca x2
Golden orange in colour and aromas of ripe stone fruits, figs and dried herbs on the nose. With a good structure on the palate, it feels long, with great balance and persistence. 100% Sauvignon Blanc
Rallo, Vicoletto, Sicily
Grapes are softly pressed and 90% is transferred to tank without skins for fermentation, while 10% is fermented on skins for a total of 12 days. Both elements undergo natural fermentation with wild yeasts. The 10% skin contact wine is blended in, and the resulting wine is bottled without stabilisation, filtration, fining or added sulphur.
This ‘Orange’ wine is bright yet slightly cloudy in colour thanks to the natural approach to winemaking; with no stabilisation, fining or filtration resulting in a wine with very low sulphur levels. The bouquet is a beautiful mix of citrus, grapefruit, apple and white flesh fruits that follows onto the palate. Complemented by Mediterranean herbs and a backbone of fresh acidity.
Best lightly chilled to around 14°C rather than served straight from the refrigerator with Sicilian pasta asciutta/ bolognaise or pane e panelle (chickpea fritters).
