“I’m calling this particular one “a gluggable skin contact-y white” because you really can’t help but glug it right down. It tastes a little like gummy peaches from the penny candy shop we grew up with. It’s tart, and tannic, and a little grassy, but not overly funky or weird in the way that some orange wines tend to lean these days.
Skin contact wines are great food pairing wines, ‘cause they hold up to all of the bold savory flavors we know and love!!! From cae sals and fried chicken to roasted meats or crispy pohtates, this wine will set you straight, I promise. I can also share from recent experience, that this one pairs particularly well with an up-classico PB & JK if that happens to be your idea of a good time.”
Grapes: 75% Riesling, 15% Pinot Gris, 10% Sav Blanc
Making of: All three varietals underwent 9 – 21 days of fermentation on skins. Post fermentation, the tanks were drained and pressed primarily back to stainless steel, with 10% of the juice transitioning to a selection of neutral French Oak barrels.
Skin contact wines are great food pairing wines, ‘cause they hold up to all of the bold savory flavors we know and love!!! From cae sals and fried chicken to roasted meats or crispy pohtates, this wine will set you straight, I promise. I can also share from recent experience, that this one pairs particularly well with an up-classico PB & JK if that happens to be your idea of a good time.”
Grapes: 75% Riesling, 15% Pinot Gris, 10% Sav Blanc
Making of: All three varietals underwent 9 – 21 days of fermentation on skins. Post fermentation, the tanks were drained and pressed primarily back to stainless steel, with 10% of the juice transitioning to a selection of neutral French Oak barrels.
