Parra Jimenez - 2019
A great introduction to ‘Orange wine’, which you may have seen appear on various restaurant lists and wine bars over recent years. Essentially a white wine, that has been in contact or fermented on it’s skins (normally removed). This example is made from Verdejo grapes, macerated in 200 litre clay amphora and large French oak vats. Pump overs help extract the amber colours and lees ageing adds smoothness and complexity. The result is an intriguing and refreshing wine with aromas of peach and orange. On the palate it is savoury and persistent, with marked acidity and delicate hints of vanilla and spice. Great with food, particuarly appetisers, salmon, grilled chicken and semi cured cheese like Manchego. Best drink lightly chilled, why not try ‘Orange’?