Almost every week, Simon selects an orange wine (a white wine made with extended skin contact) that grabbed his attention. View the whole series here. Germany isn’t a country that’s taken quickly to the orange wine trend. Compared to neighbouring Austria, which has produced a large and ever increasing number of top macerated white wines over the last
One of the more popular questions I get asked in masterclasses is “how many days of maceration is necessary before a white wine becomes an orange wine?”
Mlečnik Ana is a great way to answer this question.
Almost every week, Simon selects an orange wine (a white wine made with extended skin contact) that grabbed his attention. View the whole series here. The idea of releasing wines when they’re mature is no longer in fashion. Late release is still enshrined into a few scant traditionalist appellations – the upper levels of Bordeaux and Rioja,
Create a 2,000 hectare farm on marshlands that used to be part of Austria’s biggest lake, let your Pinot Grigio vineyard run wild without any pruning, harvest, then ferment in concrete eggs with the skins for three weeks.
We’re in an age where it’s not just small artisan wineries experimenting with minimal intervention, low sulphur and extended skin contact in white wines. The big guys want to play too. And why not? When the results are as fascinating as Domäne Wachau’s amphora fermented Riesling, I’m all for it.