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A wine drawing philosopher with a heart of gold. aka. #firekitten

4 Responses

  1. katems
    katems at | | Reply

    wonderful post, and really interesting-sounding wines. the 2009 viognier sounds really unique and tasty.
    this series is definitely the most in-depth and informative treatment of orange wines that i have yet to come across – I think it might be the only in-depth and informative examination around, and which really takes them seriously. thanks for your curiosity and dedication to sharing what you learn.

  2. JD is a skeptic
    JD is a skeptic at | | Reply

    This all Sounds faddish to me. Complicated and difficult doesn’t equal artistic style. ie. Don’t know if I buy off on the no-nutrients, natural yeast with 1/2 year fermentation gives finesse thing. True, it is a style but it is a style from a slow or stuck fermentation which at best gives a honey character, and at worst a tired oxidized flabby un-ageable wine…good luck. And this terroir conversation just sounds confusing. Why insist on contributing to the mystic nonsense of the Old World where they insist on lumping the multi-variables of grape/clone variety, vineyard, site, and weather/climate into something called terroir so they can sound unique. (I honestly think that they don’t scientifically understand the effects of each variables so they combine them and it becomes a magic, unique, art, style, you-can’t-do-what-I-do term) Jeez, every crop has terroir, and every farm site is unique. Not news, Move on, nothing to be seen here.

  3. Terroirist: A Daily Wine Blog » Daily Wine News: Exploring Terroir

    [...] itself, but also in the source of the wines’ fruit.” Lily-Elaine Hawk Wakawaka publishes the fourth installment of her series on skin-fermented whites. It’s an excellent [...]

  4. Shea
    Shea at | | Reply

    Without getting into a overwrought debate, JD your reaction to this article seems a little closed minded. I think the author has done a great job expressing the various considerations and debates that are going into the orange wine movement in the U.S. right now, both as influenced by the old world and as self-discovery. Anyone with experience can attest that there are, objectively, orange wines that possess positive characteristics that do not exist in ‘regular’ white wines. Understanding why certain orange wines possess those characteristics and others do not seems a question of fundamental importance to anyone who wants to advance both thinking on and quality of white wines. Diversity of approach is a good thing, and there are many ways to come to discovery a truth.

    Anyhow, excellent article as always. I’m looking forward to the next article!

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