Nice to see Vancouver’s Sedimentary Wines bringing in the brilliant orange wines from Friuli’s Stanko Radikon. I’d just recently read this brief piece from the Chicago Sun-Times that (unfortunately) just scratches the surface of the unique style’s character and food-pairing potential:

Made not from citrus fruit but rather white grapes, crushed and left in contact with their skins for up to several months, orange wines are sometimes intentionally oxidized; oxygen is allowed to interact with the grape juice to create what might otherwise be considered an “off-flavor.” The result is an unpredictable blend, without white wine’s sweetness yet with something like red wine’s tannic intensity.

The whole article’s right here…