Wine & Dine @ Home with Collins Fine Food

5 December @ 7:00 pm - 9:00 pm

Orange Wine

  • Arnold Holzer is a young, innovative winemaker who is having a lot of fun with his wines. This Space Invaders inspired wine is an aromatic, textured style with a full and juicy body. As the Müller-Thurgau grapes are left to macerate on their skins for a few weeks, the wine is cloudy with a real depth of blood orange, candy peel, hints of passion fruit and a gentle tannin. It's an extraordinary wine with a real point of difference, without being too serious about it all. Try with quinoa spiced with cumin, orange & pomegranate or Cajun-style charred salmon with cowboy potatoes Vegan
  • John Worontschak is an Australian born and trained winemaker who came to England in the mid 1980’s after honing his craft in Australia, California and France. In 1988 at the Thames Valley Vineyard in Berkshire he established a contract winemaking company receiving grapes from all over the country and made award-winning wines of a uniquely outstanding quality. John was one of the pioneers in the making of quality English sparkling wines but it was English still wines that were his passion and he set out to make a world class premium English still wine.

    Virtually spring frost free, 2019 got off to a great start with moderate to good yields predicted. Prolonged rainy periods throughout the season gave rise to some difficulties with the best drained sites producing the highest quality wines.

    Modern white wines are generally pressed from their skins prior to fermentation. Orange wine is a term given to white wines that have been fermented and aged on their skins.

    2019 Litmus Orange is produced from the Bacchus grape variety which was fermented and remained for sixteen weeks on skins without sulfur dioxide before bottling in March 2020.

    Pale gold in colour the wine displays hazelnut, fennel and marzipan characters on the nose. The palate has a touch of white pepper spice, is incredibly generous and complex and boasts a long broad palate with a gripping astringency and smooth, long finish.

    Pair with curry dishes, Moroccan cuisine, Ethiopian cuisine (like those spongelike pancakes called Injera), Korean dishes with fermented kimchi (Bibimbap), and traditional Japanese cuisine, including fermented soybeans (Natto)
  • Tillingham is set amongst 70 acres of rolling hills and woodlands with far reaching views along the Tillingham River valley and across to the fortified, hill top town of Rye, East Sussex, to the sea and the Romney salt marshes beyond. Tillingham are committed to farming in a diverse, poly-cultural way, they believe this is not only a highly sustainable approach, but in conjunction with biodynamics, aims to restore soils to an optimum level of organic matter and microbial and wider ecological diversity.
    52% Bacchus 48% Pinot Blanc Minimal Sulphur added. – Wild ferment. Zero filtration zero fining. 10% abv
    Bacchus grapes (conventionally grown) were crushed and destemmed and after a short maceration pressed to Qvevri (2 x 400l Qvevri). After 6 months in Qvevri the wines were pumped out to stainless steel tanks. The pinot blanc (grown under low input/lutte raisonnée principles) was whole bunch pressed and transferred to one large (800l) Qvevri, a long, slow ferment that is typical of the pinot blanc from this vineyard took until Christmas, then after 6 months it was pumped out to stainless steel. The two wines were then blended together and transferred to foudre for a couple of months. Racked and bottled by gravity with a small sulphur addition.
    Bright hazy gold in appearance. A slightly smoky nose with chalky melon and peach. More stone fruit on the palate with an earthy mineral finish offered by the Qvevri.
    Give it a whirl with grilled octopus, lamb chops, grilled aubergine or Ethiopian cuisine (like those spongelike pancakes called Injera), Korean dishes with fermented kimchi (Bibimbap), and traditional Japanese cuisine, including fermented soybeans (Natto) Vegan
       
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