Most people are familiar with the basics of winemaking: You smash the grapes, let them ferment, punch them down once in a while, and presto- vino. But we’ve also all experienced something that happened in the refrigerator out from under our watchful eye- the fizzy orange juice, sure, and the turned milk, but also that shriveled grape that’s not just raisiny, but tart. The crumpled fruit that lights up our mouth like licking a battery. It turns out that we don’t need to stomp on those grapes to get them fermenting; they’ll ferment in their own skin if we let them. And people have been doing just that for centuries.
This week we’ll taste four wines, all of which are cooled down, deprived of oxygen, and not stomped on, pressed or otherwise mashed. They’re all fermented within their own skins. We’ll taste wine that hasn’t has skins and seed smashed into it, and consequently hasn’t had tannins and intensity added to it. What’s added instead is high-toned, bright, fermenty goodness, and when you taste four of these wines in a row, you’ll be able to recognize that stylistic choice anywhere, be it whole or in part, be it the traditional Gamay or the outlying Syrah. And a number of you will love it. Especially with summer coming.
You can reserve a seat or a set of samples by calling us at (520) 326-9363. The tasting begins at 2:00 on the 7th, and costs $15 plus tax and tip.
THE TASTING BEGINS ON ZOOM AT 2:00 PM ON SATURDAY, may 7. THE ZOOM MEETING NUMBER FOR THE TASTING IS 843 4083 0341, AND THE PASSCODE is 098212.
Light on their feet
You can find the tasting order and the pricing here.
2020 Dos Cabezas “Cimmaron Vineyard” Carbonic Syrah/Viognier, Willcox
2021 Lo-Fi Carbonic Cabernet Franc, Santa Barbara County
2019 Thierry Tissot Gamay, Bugey
2019 San Polo “Rubio” Carbonic Sangiovese, Toscana IGT