Fermented Wine Tasting: Orange Wine Tasting

It's the hot new thing, and we are suckers for it! In the last two decades, viticulturists have added a whole new category to the wine world: ORANGE WINE! 

What is it? Orange wines are produced with white wine grapes but vinified as though they were red wines. This method results in skin-contact white wines, as the grapes are fermented in contact with their skins and yeast for anywhere from a few days to a few months. The origins of orange wine date back thousands of years to regions in current-day Georgia. In this area, wines were fermented inside qvevri, or large clay anfora (or urns) used for aging wines. In fact, some winemakers still use these terra cotta containers today. Modern-day orange wine-making has seen a resurgence in the last 20 years, led by a handful of Italian producers (such as Josko Gravner in Friuli Venezia Giulia) who have embraced a return to these ancient and traditional winemaking practices. 

Join us on Saturday, September 3rd anytime from 4-7pm to taste through 5 different interpretations of this exciting subset of viticulture!