It's not often that I see a wine bearing the USDA Organic symbol. This is even more true of an imported wine. So, I was especially curious to taste these wines. It turns out that they sit squarely in the "natural" spectrum, as I expected.
Read MoreI couldn’t help but smile when I read that the team at Troon decided to forgo the industry lingo of “skin fermented” on this label as they think it sounds “kind of yucky”. When it comes to human skin, I get it. The idea of sticky toes treading grapes never sounds appealing to me. However, this is different.
Read MoreBriefly, for the uninitiated: “orange” wines are made from white grape varieties. Rather than discard the skins once the juice is pressed from the grapes, the skins and juice remain together during the fermentation and aging processes. This contributes the orange color to the wines, along with tannins and denser texture, the latter two characteristics more akin to red rather than white wine.
Read MoreI've assembled an ambitious line-up for wine reading in early 2012. In approximately this order, I'll be devouring these books!
Read More