Haywire produce some of Canada’s very best orange wines, not bad for what started as a retirement project.
Simon J Woolf
Haywire produce some of Canada’s very best orange wines, not bad for what started as a retirement project.
Simon J Woolf
Some wines really are unique. Giorgi Natenadze’s are made from wild vines growing in mountain forests, some up to 400 years old. They taste quite otherwordly.
Simon J Woolf
Simon discovers two very fine orange wines made by Canadian winegrower Ann Sperling, who also happens to have spearheaded one of the world’s first official quality classifications for orange wine.
Simon J Woolf
Mick & Jeanine Craven are leading the charge for experimentation in Stellenbosch, and their efforts are paying off with some superb skin fermented Clairette and Pinot Gris.
Simon J Woolf
Theo Coles makes naked, stripped down wines in Canterbury, New Zealand which use skin fermentation to achieve magical ends.
Simon J Woolf
Bosnia’s Vinarija Škegro have an orange surprise up their sleeves, and it’s a lot more delicious than Simon ever suspected.
Simon J Woolf
Rodrigo Filipe (Humus) has come up with a strange way to make his curtimenta (skin fermented white wine), but it’s an unqualified success.
Simon J Woolf
Ribolla Gialla isn’t a grape variety you find much in the US, but this skin fermented example from Channing Daughters in Long Island is a convincing effort.
Simon J Woolf
The wonderful skin macerated Vitovska from Skerlj isn’t just a great wine, it’s also a demonstration of how different this region is from its Friuli-Venezia-Giulia neighbours.
Simon J Woolf
Religious orders are always good for tasty, traditionally made beverages. Simon reviews the latest vintage of Coenobium from the Cistercian nuns at Vitorchiano.