I sell this in my bar, I always describe it as an entry to skin contact wines – definitely got the characteristic floral, aromatic and tannic complexity from the skins, but isn’t a million miles from more conventional wines you may have tried before. The kind of Orange wine you could give to your nan without giving her a heart attack.
As for pairings, what ever you bloody like! I’m always in the mood for a whole fish when I have a glass of this one. But I am often in the mood for a whole fish.
May get downvoted for this, but I have noticed this can turn slightly mousey when left overnight. Many on this sub don’t mind a bit of mousiness but I personally can’t stand it, so be aware this bottle can turn, especially the 2020.
Following on another comment, this is very much a entry-level natural wine. So, good for you on starting out softly ;).
I’d also pair this with seafood, but more in an appetiser form. I’d particularly recommend making some ceviche or another kind of raw fish starter with tree fruits (white peach, pears etc) if you want to curate something in particular.
3 Comments
I sell this in my bar, I always describe it as an entry to skin contact wines – definitely got the characteristic floral, aromatic and tannic complexity from the skins, but isn’t a million miles from more conventional wines you may have tried before. The kind of Orange wine you could give to your nan without giving her a heart attack.
As for pairings, what ever you bloody like! I’m always in the mood for a whole fish when I have a glass of this one. But I am often in the mood for a whole fish.
May get downvoted for this, but I have noticed this can turn slightly mousey when left overnight. Many on this sub don’t mind a bit of mousiness but I personally can’t stand it, so be aware this bottle can turn, especially the 2020.
https://www.seriouseats.com/spaghetti-pasta-alle-vongole-clams-recipe
Make this
Following on another comment, this is very much a entry-level natural wine. So, good for you on starting out softly ;).
I’d also pair this with seafood, but more in an appetiser form. I’d particularly recommend making some ceviche or another kind of raw fish starter with tree fruits (white peach, pears etc) if you want to curate something in particular.
Enjoy!