GASTRONOMY/FINE FOOD PROFESSIONAL 2018
Orange Wines, The Fine New Old Tradition
Last week the NRC paper published an elaborate article on them. Wines lists all over are starting to carry orange wines slowly. During the Gastronomy/Fine Food Professional, on November the 5th at Elicium of the Amsterdam Rai, there will be a lot attention on The Orange Wine Revolution. This is organized by The Wine & Food Association together with Marijana Siljeg, from The Orange Wine Club, in cooperation with I Feel Slovenia.
On Sunday the 4th between 15:00 and 18:00 we will give a little taste to consumers in restaurant Pollevie, of chef Martin Berkelmans in 's Hertogenbosch.
Unique smells and tastes
Orange wines might sound like a strange modern invention, but it's one of the most traditional methods of winemaking. There are no usual additions used here. Partly because of this you will find smells and tastes that are not usual for normal white wines. Orange wines are in the middle: they have the liveliness and energy of white wine, but also the body and complexity of red wine. All over the world orange wines receive attention this year, with events from New York City, Vienna and Adelaide to London.
Sunday November the 4th:
Monday November the 5th: