Adventurous winemakers and wine lovers are increasingly exploring “orange wines”—i.e., wines made from white varieties that pick up color (and tannins) from extended maceration of the freshly crushed juice on the grape skins (think Gravner, Radikon, Edi Kante, Wind Gap, Scholium Project, etc.). Do you use these wines in your program? If not, why not? If you do, how do you pair them with food, and what are your favorite producers and bottlings?
Levi Dalton, Sommelier, Boulud Sud (New York City). A few years ago I realized that what are now commonly called orange wines were the solution to a vexing problem I was experiencing. As the sommelier at a southern Italian restaurant, I was frequently being called upon to pair wines to tasting menus that progressed from seafood pasta and antipasti to meat-heavy pastas, to a fish course, and then finally to a red meat main course. The problem was finding a wine to serve with the fish course. READ MORE »
