Every week, I select an orange wine (a white wine made with extended skin contact) that grabbed my attention. View the whole series here. This autumn’s Orange wine festival (Vienna edition) was once again a busy, joyful occasion with some 80 producers from 9 countries, and 500 or more enthusiastic tasters. Many great producers were in the room […]
If you want to have a masterclass in how skin contact affects white wines, there’s probably no better place than Franco and Anna Sosol’s tasting room. Il Carpino is their 17ha estate, situated on the same winding hill road as Radikon and Gravner, in Friuli Collio.
I’m delighted that this feature was awarded “Best editorial/Opinion wine writing” in the 2015 Born Digital Wine awards. It originally appeared on Tim Atkin’s website in March 2014. Mount Etna’s most controversial winemaker, Frank Cornelissen, is a hard man to track down. After a first failed meet up (my tardiness partially to blame) and a number […]
The production methods for Tscheppe’s Erdfass (“earth barrel”), also known as Hirschkäfer (Stag beetle), seem bizarre at first glance. A blend of Sauvignon Blanc & Chardonnary ferments on the skins for two weeks, and is then transferred into a 600 litre oak barrel which is buried in the ground over the winter months. After the winter, the barrel is dug up, the wine continues to mature and is then bottled after 24 months.
I employ a crude rating system when I’m jotting down tasting notes in the field. A wine gets either no stars (anything from terrible to quite good), one star (very good/excellent), or very rarely two stars (outstanding). 2015’s first two star wine was Josko Renčel’s stunning white blend, simply called “cuvée”.
Valais, Switzerland isn’t the first place you’d expect to find a Georgian qvevri, but Amédée Mathier has no less than 20 of them. Since 2008, his estate Albert Mathier et Fils (he’s the extant “Fils”) has been making two amphora, or rather qvevri matured wines, one white and one red. Sorry, I mean one orange and one red!
When I was invited to taste a vertical of wines from Goumenissa, I wasn’t initially sure if that was the wine region, producer or grape variety. Goumenissa turns out to be a tiny but highly rated appellation in Macedonia (Northern Greece), not too far from its bigger brother Naoussa. Chatzivaritis Estate is one of five quality-minded […]
SUMMER 2003, CRETE. I’m staying in a self-catering apartment hidden away on one of Chania’s many labyrinthine alleys. Almost right opposite is a local shop where I stock up on pasta, vegetables and olive oil. The owner is super friendly and doesn’t speak a word of English. On my first visit he points to a giant […]
Orange wines have been on my mind lately, having spent the last few weeks writing an article for Decanter. Needing inspiration, I pulled the cork on two rather fine examples of the genre. They were so good, they deserve some blog love here… Radikon Oslavje First up was Radikon’s Oslavje 2003 – a blend of Chardonnay, […]
“When I taste this wine, I imagine I’m walking up the dry river bed next to the Tatou vineyard, just after the rain. The smell of the wet stones is utterly distinctive.” This is the way that Colin Ross, vineyard manager at Seresin, likes to describe wine – no fruit descriptors, no talk of tannins, structure or pH. During a […]