{"title":"Orange Wine","description":"\u003cp\u003eSkin contact wine: white wine made like a red wine by macerating the juice and grape skins together to extract color and flavors. They are almost always on the natural side of wine and range from earthy and tannic to perfumed and bright. \u003c\/p\u003e","products":[{"product_id":"ami-ami-vin-orange-box-1-5l","title":"Ami Ami Vin Orange Box 1.5L","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eThe Land\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eSourced from the rolling vineyards of \u003c\/span\u003e\u003cspan class=\"s1\"\u003eLimoux AOP\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, in the foothills of the Pyrenees, this wine embodies the soul of southern France. The region’s \u003c\/span\u003e\u003cspan class=\"s1\"\u003ewarm days and cool nights\u003c\/span\u003e\u003cspan class=\"s2\"\u003e preserve acidity and aromatics, while its \u003c\/span\u003e\u003cspan class=\"s1\"\u003elimestone-clay soils\u003c\/span\u003e\u003cspan class=\"s2\"\u003e add structure and minerality. This balance makes it an ideal home for \u003c\/span\u003e\u003cspan class=\"s1\"\u003eGrenache Blanc\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, a grape that thrives in the Mediterranean sun yet retains a vibrant freshness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eThe Wine\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eMade from \u003c\/span\u003e\u003cspan class=\"s1\"\u003e100% skin-contact Grenache Blanc\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, this orange wine is both bold and textured. Left on its skins for an extended period, it develops \u003c\/span\u003e\u003cspan class=\"s1\"\u003etannins, depth, and a striking amber hue\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. Aromas of \u003c\/span\u003e\u003cspan class=\"s1\"\u003edried apricot, orange peel, and white tea\u003c\/span\u003e\u003cspan class=\"s2\"\u003e lead into a palate of \u003c\/span\u003e\u003cspan class=\"s1\"\u003ehoneysuckle, citrus zest, and a hint of spice\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, all wrapped in a structured mouthfeel. A perfect balance of freshness and complexity, with a long, intriguing finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eThe People\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s2\"\u003eCreated by two friends with decades of global winemaking experience, Ami Ami embraces the French philosophy of great wine for everyday moments. Committed to \u003c\/span\u003e\u003cspan class=\"s1\"\u003esustainability\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, they swapped bottles for \u003c\/span\u003e\u003cspan class=\"s1\"\u003eeco-friendly boxed wine\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, cutting carbon emissions by \u003c\/span\u003e\u003cspan class=\"s1\"\u003e50%\u003c\/span\u003e\u003cspan class=\"s2\"\u003e while keeping wine fresh for \u003c\/span\u003e\u003cspan class=\"s1\"\u003esix weeks\u003c\/span\u003e\u003cspan class=\"s2\"\u003e. Their vineyards follow \u003c\/span\u003e\u003cspan class=\"s1\"\u003ecertified sustainable and organic farming practices\u003c\/span\u003e\u003cspan class=\"s2\"\u003e, ensuring respect for both the land and the people who tend it.\u003c\/span\u003e\u003c\/p\u003e","brand":"Maverick Wine Company","offers":[{"title":"Default Title","offer_id":46819197419743,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3070640.jpg?v=1743281438"},{"product_id":"tchotiashvili-kisi-kveri-amber-2019","title":"Tchotiashvili Kisi Kveri Amber 2019","description":"","brand":"E-Corp","offers":[{"title":"Default Title","offer_id":47005866655967,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P5241199.jpg?v=1748128551"},{"product_id":"tchotiashvili-khikhvi-kvevri-amber-2020","title":"Tchotiashvili Khikhvi Kvevri Amber 2020","description":"","brand":"E-Corp","offers":[{"title":"Default Title","offer_id":47617282375903,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PB250304.jpg?v=1764137071"},{"product_id":"domaine-ostertag-the-new-chapter-2023","title":"Domaine Ostertag \"The New Chapter\" 2023","description":"","brand":"Stelvio","offers":[{"title":"Default Title","offer_id":48358379585759,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P1100605.jpg?v=1768101080"},{"product_id":"giacomo-fenocchio-arneis-anima-arancio-2023","title":"Giacomo Fenocchio Arneis Anima Arancio 2023","description":"","brand":"Harvest","offers":[{"title":"Default Title","offer_id":48433562026207,"sku":null,"price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2140903-2.jpg?v=1771188926"},{"product_id":"radikon-jakot-2020-1l","title":"Radikon Jakot 2020 1L","description":"","brand":"Natural","offers":[{"title":"Default Title","offer_id":48445257220319,"sku":null,"price":102.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P2120867.jpg?v=1770935941"},{"product_id":"fletcher-arcato-2024","title":"Fletcher Arcato 2024","description":"","brand":"Wine Down Selections","offers":[{"title":"Default Title","offer_id":48572861874399,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3071067.jpg?v=1772921278"},{"product_id":"palffy-heja-orange-balaton-2022","title":"Palffy Heja Orange Tramini Balaton 2022","description":"","brand":"Anvil","offers":[{"title":"Default Title","offer_id":48681861218527,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P3261206.jpg?v=1774579643"},{"product_id":"damijan-podversic-malvasia-2020","title":"Damijan Podversic Malvasia 2020","description":"","brand":"S\u0026M","offers":[{"title":"Default Title","offer_id":50111239946463,"sku":null,"price":72.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6140369.jpg?v=1781563471"},{"product_id":"damijan-podversi-pinot-grigio-ramato-2019","title":"Damijan Podversic Pinot Grigio Ramato 2019","description":"","brand":"S\u0026M","offers":[{"title":"Default Title","offer_id":50111317541087,"sku":null,"price":65.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6140367.jpg?v=1781563369"},{"product_id":"two-shepherds-trousseau-gris-2024","title":"Two Shepherds Trousseau Gris 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThere is exactly one commercial planting of Trousseau Gris left in California, and this is it. The Fanucchi-Wood Road Vineyard sits in the Russian River Valley, planted in 1981 by Peter Fanucchi's father back when the grape was still called Grey Riesling and was widely planted across the state. Everything else got pulled out. The site is sandy Russian River bench land, cool and fog-influenced, with morning marine fog burning off into warm afternoons and then dropping cold again at night. Trousseau Gris is a pink-skinned mutation of the Jura's Trousseau, and it needs precisely this kind of long, cool ripening window to hold its acidity while the skins develop color. Two Shepherds farms it as a neighbor; the vineyard is down the road from their own place in Windsor.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e100% Trousseau Gris, destemmed and fermented on its skins for about five days before pressing to neutral vessel. That short skin ferment is what gives the wine its color, a pale copper-pink that is neither white nor rose and does not try to be either. Five days is enough to pull texture and a light phenolic grip without the wine going bitter or tannic. Expect white peach, watermelon rind, dried orange, wet stone, and a savory, almost herbal note underneath, dry and quite high in acid with a lightly grippy finish. 2024 in the Russian River Valley ran cool in spring, warm through midsummer, then mild in the days and genuinely cold at night through harvest, which let the fruit hang and hold acidity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTwo Shepherds is William Allen and Karen Daenen, working from a small farm in Windsor. Allen started the label in 2010, Daenen became a partner in 2015, and the operation has stayed deliberately tiny. They hand-farm their own organic Grenache and Grenache Gris, keep goats and a donkey, and lease specific rows from family-owned growers around northern California so they can dictate the farming and pick on their own terms. The Fanucchi partnership has run for well over a decade of consecutive harvests. Their range is built around Rhone varieties and skin-fermented whites, and this wine sits squarely at the intersection.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe light grip and salinity make this unusually good with food that is hard to pair. Try it with pork banh mi, a summer tomato and peach salad with burrata, grilled shrimp tacos with cabbage slaw, or a plate of prosciutto and melon. The skin texture stands up to chile heat and herbs where a straightforward white would disappear, and the acidity handles vinegar and pickles. Serve it cold, around 50 degrees, in a white wine glass.\u003c\/p\u003e","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":51195279245535,"sku":null,"price":34.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150121_3840dc79-0f6f-4c30-97a1-99fc95825567.jpg?v=1786842664"},{"product_id":"matassa-coume-de-lolla-blanc-2025","title":"Matassa Coume de l'Olla Blanc 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eRoussillon has a reputation for heat and heavy wine, and Calce spends its life disproving it. The village sits inland and uphill from Perpignan in the Agly Valley, where the Tramontane blows down off the Pyrenees hard enough and often enough to shut the vines down, slow ripening, and keep sugars from running away. Coume de l'Olla is a single vineyard on clay and limestone, a lighter, cooler soil than the schist and black slate that make up most of the Matassa holdings, and it produces a white with more lift and less density than the estate's marl-grown parcels. The vines are roughly 45 years old. Skin-contact white from the Roussillon is usually a heavy proposition; this site is the argument for the opposite.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA field blend of old-vine Macabeu, Muscat d'Alexandrie, and Muscat a Petits Grains, all from the Coume de l'Olla vineyard. Whole clusters macerate on skins for two weeks, and the wine ferments and ages entirely in concrete: no oak at any stage, no fining, no filtration, and no added sulfur. Two weeks of skin contact at this ripeness gives texture and a light tannic grip without pushing the wine into the tea-and-leather territory that longer macerations produce. Dried apricot, orange peel, wild fennel, chamomile, crushed stone, and a faint bitter almond edge on the close, with real salinity underneath. Drink it cool but not cold; too much chill flattens the aromatics that the Muscat is here to provide.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eTom Lubbe was born in New Zealand, raised in South Africa, and came to Calce for an internship at Domaine Gauby. He met Nathalie Gauby, stayed, and founded Matassa in 2003. The first vintage was made in the couple's living room, a situation Gerard Gauby found so unacceptable that he handed Tom the old Gauby cellar the following year. The estate now covers 20 hectares across schist, marl, black slate, and black marl, farmed certified organic. Nothing has been added to any Matassa wine, sulfur included, since the 2015 vintage. Lubbe is a reference point for the low-intervention movement in southern France, but the wines hold up on structure, not on style.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe skin tannin and salinity make this far more flexible at the table than a typical white. Try it with roast chicken shawarma with garlic sauce and pickled turnips, a plate of sardines on toast with lemon and parsley, chickpea and preserved lemon tagine, or a board of aged sheep's milk cheese and Marcona almonds. The grip cuts through fat and stands up to spice and vinegar in a way that a straightforward white would not, and the orange peel and fennel notes meet cumin, coriander, and sumac head-on.\u003c\/p\u003e","brand":"Natural","offers":[{"title":"Default Title","offer_id":51201252983007,"sku":null,"price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8150105_fc0c9ff1-0f84-468f-9039-7679ec2bbdd9.jpg?v=1786842623"},{"product_id":"dario-princic-sivi-pinot-grigio-2020","title":"Dario Princic Sivi Pinot Grigio 2020","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe 1947 border settlement drew a line straight through these hills, leaving Oslavia's Slovene-speaking farm families on the Italian side, a few hundred meters from Slovenia. Sivi is simply the Slovenian word for gray, the name Pinot Grigio carries at home in this bilingual corner of the Collio, above the town of Gorizia. Prinčič's Pinot Grigio grows on clay and limestone parcels within the estate's roughly 10 hectares of steep, southeast-facing, hand-worked vineyards, from vines the importer lists at an average of 60 years old. Warm days off the Adriatic and cool air from the Julian Alps stretch ripening into a harvest picked entirely by hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot Grigio's skins are not white; at ripeness they turn a coppery gray-pink, which is why a single week of maceration yields a wine the color of polished copper. The 2020 fermented spontaneously in open wooden vats with no temperature control, the cap punched down by hand for seven days on the skins, then aged 30 months in old oak casks and three more in steel before bottling unfiltered with 15 to 20 mg\/l of sulfur, the only addition. Blood-orange peel, apricot, and bruised apple run into black-tea tannin and a saline finish that pulls you back to the glass. In the Collio, 2020 brought a warm, dry summer refreshed by September rains and an unhurried harvest that began in early September, and the vintage's balance shows in the wine's freshness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDario Prinčič has farmed without synthetic chemicals since 1988, founded his winery in Oslavia in 1993, and moved his entire production to skin maceration by 2000, following a path he helped establish alongside neighbors Gravner and Radikon. Nothing here is hurried: this Sivi spent nearly three years in the cellar before release, and the estate's steep, dense plantings are trimmed through summer to four or five bunches per vine for concentration. This is a benchmark of skin-contact Pinot Grigio, the maximalist answer to the neutral pinot grigio that made the grape famous.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProsciutto di San Daniele, Friuli's own, wants exactly this: salt against orchard fruit, fat against tannin. Seared duck breast with a cherry pan sauce meets the wine's structure the way a light red would. Porcini risotto with plenty of Parmigiano picks up the earthy, steeped-tea side, and miso-glazed salmon plays to its salinity. An orange wine from Friuli with the grip to anchor the whole table, from the salumi board through the main course.\u003c\/p\u003e","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":51288829886687,"sku":null,"price":58.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8280223.jpg?v=1787961526"},{"product_id":"dario-princic-bianco-venezia-giulia-nv","title":"Dario Princic Bianco Venezia Giulia NV","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBehind Dario Prinčič's house in Oslavia stands an ossuary holding the remains of 60,000 soldiers from the First World War; from his vineyards you can see two countries, Gorizia in Italy and Nova Gorica in Slovenia. This hilltop village in the Collio was a front line then and a borderland still. Its soil is ponca, compacted marl and sandstone that drains fast and forces roots deep on slopes steep enough that every task happens by hand. The estate's vineyards face almost entirely southeast, planted densely at about 8,000 vines per hectare, and harvest runs from mid-September to mid-October, each variety picked only when ripe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA skin-contact blend of Chardonnay, Sauvignon Blanc, and Pinot Grigio, the entry point to one of orange wine's founding cellars. Destemmed grapes ferment spontaneously in open oak vats with no temperature control and no sulfur; the cap gets punched down three to four times a day through roughly two weeks of maceration. After a soft pneumatic pressing, the wine spends 24 months in old casks that give no flavor of their own, then six months in stainless steel to settle naturally before bottling, unfiltered, with 15 to 20 mg\/l of sulfur as the only addition. Amber in the glass: dried apricot, ripe tropical fruit, and wild herbs over real skin tannin, with a saline, faintly bitter close. This bottling carries no vintage date, drawing on the estate's recent harvests.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDario Prinčič stopped using synthetic chemicals in his vineyards in 1988, five years before he ever made a bottle of wine, farming with manure, copper, and sulfur while selling grapes to local wineries. He founded his own label in 1993, began experimenting with skin maceration in 1999, and by 2000 committed his entire production to it. Oslavia's small circle of growers, Gravner and Radikon among them, made this village the center of the modern orange wine revival, and Prinčič's cellar remains one of its reference points: open vats, native fermentations, old wood, and time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFrico, Friuli's crisp cake of Montasio cheese and potato, meets the wine's salinity while the acidity cuts the fat. Roast chicken thighs with rosemary, garlic, and lemon echo its herbal side. The skin tannin lets it go where most whites fail: grilled pork sausages with braised fennel, or falafel with tahini and pickled turnips, where grip and bitterness stand up to char and spice. Natural wine from Friuli that treats a Tuesday takeout order with the same seriousness as a Saturday roast.\u003c\/p\u003e","brand":"Benny and Zoid","offers":[{"title":"Default Title","offer_id":51288831492319,"sku":null,"price":47.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P8280222.jpg?v=1787961526"},{"product_id":"tchotiashvili-rkatsiteli-kvevri-amber-2017","title":"Tchotiashvili Rkatsiteli Kvevri Amber 2017","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTwelve hectares, more than forty grape varieties. Most estates that size grow two or three. The Tchotiashvili vineyards sit in Kakheti on the left bank of the Alazani Valley, on the lower slopes of the Greater Caucasus between the Lopota and Stori rivers, at 420 to 450 meters above sea level, in a pocket of specific microclimate long known for Saperavi and Rkatsiteli. Twelve Georgian varieties are in commercial production here — Rkatsiteli, Mtsvane, Kisi, Khikhvi, Chitistvala, Kakhuri Mtsvivani, Tavkveri, Saperavi, Budeshuri Saperavi, Muscat Rkatsiteli, Grdzelmtevana, Mkhargrdzeli — plus two Europeans, Montepulciano and Shiraz. Everything else belongs to an ampelographic plot: rare vines held in tiny quantities and vinified experimentally, kept alive on the chance they prove worth scaling. The soil is fed with organic material only. Pruning is deliberately severe, leaving few buds so the vine carries a moderate crop and ripens what it has.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOne hundred percent Rkatsiteli, made amber by the traditional Kakhetian method — which is to say, made the way it has been made in this valley for a very long time. The crushed fruit goes into qvevri, egg-shaped clay vessels buried to the neck in the cellar floor, together with skins, seeds and stems. The estate's own account of its process: after alcoholic fermentation, white wine stays on skins and pips for seven to eight months, reds for three to four. The stems have to be physiologically ripe as well as the fruit, and that ripeness is where the amber color comes from. When the wine has taken what it will from the solids, they are removed and the clear fraction is racked to a second qvevri to mature under regular tasting and laboratory checks. Wild yeast, no additives in the vineyard or the cellar, bottling unfiltered. The estate describes the finished Rkatsiteli as deep amber shot with gold and copper: autumn blossom and tea on the nose, with tobacco emerging as it ages; rich and full and velvety on the palate, tannins fine, acidity balanced, walnut and spice unfolding toward a long close touched with honey and mineral. Nearly a decade on, the 2017 is drinking inside its window rather than waiting on one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt the start of the eighteenth century a Tchotiashvili ancestor built a house in the village of Saniore, on the bank of the Lopota. There has been a rtveli — a harvest — and qvevri wine there every year since. The sixth generation runs it now: two brothers, Ucha and Kakha, with Kakha carrying the winemaker's and technologist's responsibility and adding scientific work to what he inherited. In 2002 the brothers began planting rare varieties alongside the existing vines, which became the first trial ampelographic sections; in 2013 the family operation was formalized as a small company, Satsnakheli, and the wines went to market. Everything is done by hand, down to the writing on the labels, and no bottle is released for sale until Kakha has inspected it and signed for it. As he puts it, they do not work for quantity. Ucha frames the whole enterprise as an obligation: qvevri winemaking is an art they have no right to lose.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKhachapuri, the molten cheese bread, is the natural target — skin tannin and acidity together cut through salty melted cheese in a way no ordinary white can manage. Chicken satsivi in cold walnut sauce works because the wine already tastes faintly of walnut and has the grip to handle all that nut fat. Grilled pork mtsvadi with raw onion and pomegranate meets its match in the wine's tannic frame, which does for smoked, fatty meat what a red would. And off the Georgian map entirely: roast turkey with the full spread of side dishes, where the amber's phenolic structure and savory tea note hold a crowded plate together. The estate suggests serving at fourteen to sixteen degrees Celsius and decanting first. That is the real argument for a bottle like this — it can carry a whole table at once, which is exactly what a Georgian table demands.\u003c\/p\u003e","brand":"E-Corp","offers":[{"title":"Default Title","offer_id":51326976032991,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9030241.jpg?v=1788538495"},{"product_id":"folias-de-baco-uivo-curtido-2025","title":"Folias de Baco Uivo Curtido 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrange wine usually brings to mind Georgian qvevri or the hills of Friuli. Portugal has its own tradition, curtimenta, and the Douro plateau turns out to be ideal ground for it. Tiago Sampaio's Moscatel Galego grows in the Cima Corgo around Alijó, between 500 and 700 meters, in soils of granite and schist. Altitude matters twice over for a skin-contact white. Cool nights hold acidity in a grape that goes soft in heat, and they slow ripening so the skins reach full aromatic development before sugar runs away. Those skins are where this wine gets its flavor, color and grip, and the high plateau is what lets them ripen fully without the finished wine turning heavy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Uivo Curtido 2025 is 100% Moscatel Galego, hand-harvested and fermented as whole clusters on the skins, then left to macerate for four months before resting another four months in cement. That long maceration pulls tannin and amber color out of a grape known mostly for perfume, turning it into a dry orange wine from the Douro. The 2025 season was a hard one: a three-month drought left the Douro 35% short on rain, and early August brought ten straight days above 40°C, cutting yields across the region by around 30%. Cooler nights from mid-August let the fruit finish ripening. Expect citrus peel, table grape, dried herbs and a lift of mint, then firm tannin and a savory, mineral finish. Drink it young, while the aromatics are at full volume.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFolias de Baco has never been comfortable inside the lines. In 2021 Tiago Sampaio broke with the IVDP, the body that governs Douro and Port, and most of his wines now carry simple table-wine labels instead of the Douro DOC. That freedom is what makes a four-month skin-macerated Moscatel possible. His US importer, Grossberg\/Kopman Selections, credits him with bringing curtimenta, the old practice of fermenting white grapes on their skins, back into the Portuguese mainstream, along with palhete, the red-and-white co-ferment. Tiago founded the estate in 2007 on family vineyards near Alijó, after agricultural engineering studies in Vila Real and doctoral research at Oregon State. He farms organically, sprays kaolin clay against sun and pests, and keeps sulfur in his whites to a minimum.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSkin-contact white has tannin, so treat it more like a light red at the table. Lamb kofta with garlicky yogurt, cumin and a chopped cucumber and tomato salad lets the grip meet the fat and the mint in the wine meet the herbs. Roasted cauliflower with harissa, tahini and preserved lemon stands up to the citrus peel and bitter edge. Pork belly bao with hoisin and pickled cucumber works because the tannin cuts sweetness and the aromatics lift the spice. Finish with a wedge of aged Manchego. This is the bottle for a Middle Eastern takeout night when the usual white feels like too little.\u003c\/p\u003e","brand":"S\u0026M","offers":[{"title":"Default Title","offer_id":51408274915551,"sku":null,"price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170339.jpg?v=1789709889"},{"product_id":"folias-de-baco-uivo-renegado-pet-nat-2022","title":"Folias de Baco Uivo Renegado Pet Nat 2022","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost Portuguese pet nat comes from the cool, rainy northwest around Vinho Verde. This one comes from the Douro. The difference is height. Tiago Sampaio farms the plateau around Alijó and Sanfins do Douro in the Cima Corgo, north of the river at 500 to 700 meters, on soils that mix granite with schist. The Renegado fruit comes from old field plantings where red and white varieties grow side by side, the way Douro families planted before single-variety blocks became the norm. That mix of colors in one vineyard, plus the cool nights of the high ground, is what gives this sparkling wine from the Douro its pale color and bright acidity rather than the dark, heavy fruit of the valley floor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Uivo PT Nat Renegado 2022 is a field blend of more than 20 varieties, split roughly evenly between red and white grapes, hand-harvested and fermented together. A brief spell on the skins gives it a light red color and a touch of tannic grip. Fermentation finishes in the bottle, the pétillant naturel method, and the wine is left undisgorged, so it pours slightly cloudy with its lees and a gentle fizz, at 11 to 11.5% alcohol. The 2022 season was brutal across the Douro: roughly 70% less rain than normal from November through August, a July heat wave that hit 47°C at Pinhão, and the earliest harvest anyone there can remember. Wild strawberry, cherry, pink grapefruit and a little guava, an herbal edge, and a dry, tangy finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTiago Sampaio made his first Pet Nat in 2014, when almost nobody in Portugal bottled wine that way on purpose. Sparkling wines now make up around 40% of what Folias de Baco produces, and his US importer, Grossberg\/Kopman Selections, credits him as one of the first in the country to make Pet Nat at commercial scale. The name Renegado fits. It is the line where Tiago stopped following Douro convention, reviving the red-and-white co-ferments that farming families once made for their own tables, a style Portuguese call palhete. He came to it with serious training, agricultural engineering at Vila Real and rootstock research at Oregon State, and he farms the family's old vineyards organically. The Uivo range is built on low alcohol, minimal intervention and freshness from altitude, and Renegado is its most playful bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA light, fizzy red with this much acidity wants salt and fat. Grilled sardines with coarse salt on charred bread, the Portuguese street-festival classic, is the place to start: the bubbles scrub the oil and the red fruit stands up to the char. Chorizo and potato tacos with pickled red onion pick up the cherry and the herbal edge. A board of saucisson, pork rillettes and cornichons works for the same reason. And a pepperoni pizza straight out of the box may be the best match of all. This is the bottle to open at a backyard grill before anyone has decided what they want to drink.\u003c\/p\u003e","brand":"S\u0026M","offers":[{"title":"Default Title","offer_id":51408274948319,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9170340.jpg?v=1789709889"},{"product_id":"muller-ruprecht-orange-2025","title":"Müller-Ruprecht Orange 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKallstadt sits at the northern end of the Mittelhaardt in the Pfalz, where the Haardt mountains and the Palatinate Forest rise to the west and shelter the vineyards from Atlantic weather. This is one of the warmest and driest corners of German wine country. The village is best known for the Saumagen, but its soils vary widely: marl and loess-loam in Saumagen, red Buntsandstein in Annaberg, terra rossa in Weilberg. That warmth matters for an orange wine. Aromatic grapes like Huxelrebe and Gewürztraminer ripen fully here, so a short spell on the skins pulls out perfume and texture without the green, bitter edge skin contact can bring in cooler places.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMüller-Ruprecht Orange 2025 is a skin-contact white from the Pfalz, and it is built lighter than most orange wine. The blend centers on Huxelrebe, a crossing of Chasselas and Courtiller Musqué with a Muscat-like perfume, and Chardonnay, which brings a savory, richer core; earlier releases also included Gewürztraminer. The grapes spend about 10 days on their skins, then age in large, used wooden barrels and go to bottle unfined and unfiltered, intentionally cloudy with yeast that adds a touch of texture. Earlier vintages landed at 10.5% alcohol. Orange blossom, mandarin, jasmine, dried apricot and ginger, then a creamy, lightly grippy texture and sharp, almost prickly acidity that keeps the perfume in check. The 2025 season in the Pfalz was difficult, with complicated flowering, isolated frost and hail, regional yields down about 23% against the ten-year average, and an early harvest that began in late August.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe family has made wine in Kallstadt since 1702. Sabine Wöhrwag chose to carry the estate forward, and she now runs it with her husband Philipp alongside her parents, Jutta and Ulrich Müller. Philipp, whom the Junge Pfalz jury called \"a Swabian in the Palatinate,\" is known for reduced, purist wines without flourish. The estate is certified organic, and it shares roots with neighboring Koehler-Ruprecht at the great-grandparent level. Its reputation rests on Riesling from two separate Saumagen parcels, but the cellar philosophy is the same across the range, what the Wöhrwags call controlled non-intervention, with the goal of making the place the grapes grew tasteable in the glass. The Orange is the estate's playful side, a natural wine from the Pfalz made by a family better known for serious dry Riesling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKeep the food bright and a little spicy. Roast a chicken rubbed with harissa, garlic and lemon; the skin-contact grip stands up to the spice, and the low alcohol keeps the heat from flaring. Sardines on buttered brown bread with arugula and flaky salt suit the wine's prickly acidity. Thai larb made with ground pork, lime, fish sauce, mint and toasted rice powder lets the Huxelrebe perfume echo the herbs. Serve it cool, not ice-cold. This is the bottle for a Tuesday when dinner is takeout and you still want the wine to be the interesting part of the table.\u003c\/p\u003e","brand":"Anvil","offers":[{"title":"Default Title","offer_id":51422092165343,"sku":null,"price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9190359.jpg?v=1789860249"},{"product_id":"bow-arrow-skin-contact-pinot-gris-2025","title":"Bow \u0026 Arrow Skin Contact Pinot Gris 2025","description":"","brand":"LeDuc Wine Company","offers":[{"title":"Default Title","offer_id":68063033721055,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA170523.jpg?v=1792285080"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/collections\/ChatGPT_Image_May_4_2025_06_26_31_PM.png?v=1746463826","url":"https:\/\/danverwinemerchant.com\/collections\/orange.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}