Orange Bubbly?

Thanks, I'll put the Lambrusco on the list. I pulled the trigger on these today:

2004 Pinot Blanc Frizzante
2004 Sauvignon Frizzante
2005 Malvasia Frizzante Secco
2006 Malvasia (still)
 
originally posted by Joel Stewart:
Thanks, I'll put the Lambrusco on the list. I pulled the trigger on these today:

2004 Pinot Blanc Frizzante
2004 Sauvignon Frizzante
2005 Malvasia Frizzante Secco
2006 Malvasia (still)
Click to expand...

Very cool.

Please report back, if you wouldn't mind.
 
The 2004 Rainoldi Rose Metodo Classico is more of "ramato" but it is def more orange than pink. This is 100% chiavennasca and delicious.
 
originally posted by slaton:
C de Noci Querciole isn't orange wine, but it is rather cloudy and quite funky, and it might satisfy that jones.
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Queciole isn't orange but Fratelli is? The latter was included in the East Coast Orange-a-thon, that's why I ask.
 
originally posted by Joel Stewart:
originally posted by slaton:
C de Noci Querciole isn't orange wine, but it is rather cloudy and quite funky, and it might satisfy that jones.
Click to expand...

Queciole isn't orange but Fratelli is? The latter was included in the East Coast Orange-a-thon, that's why I ask.
Click to expand...
I can't speak to how the wine is made, but these are Levi Dalton type hours so perhaps he will chime in.

With regards to color I've only drank it once and iirc it was more of a cloudy white. This bottle was pretty rustic - off the charts brett, etc. Somewhat intriguing though, and certainly unlike any other sparkler I've drank. I'd try it again.
 
originally posted by slaton:
originally posted by Joel Stewart:
originally posted by slaton:
C de Noci Querciole isn't orange wine, but it is rather cloudy and quite funky, and it might satisfy that jones.
Click to expand...

Queciole isn't orange but Fratelli is? The latter was included in the East Coast Orange-a-thon, that's why I ask.
Click to expand...
I can't speak to how the wine is made, but these are Levi Dalton type hours so perhaps he will chime in.

With regards to color I've only drank it once and iirc it was more of a cloudy white. This bottle was pretty rustic - off the charts brett, etc. Somewhat intriguing though, and certainly unlike any other sparkler I've drank. I'd try it again.
Click to expand...

Slaton has done good work here, and my findings match his.
 
originally posted by Levi Dalton:
originally posted by slaton:
originally posted by Joel Stewart:
originally posted by slaton:
C de Noci Querciole isn't orange wine, but it is rather cloudy and quite funky, and it might satisfy that jones.
Click to expand...

Queciole isn't orange but Fratelli is? The latter was included in the East Coast Orange-a-thon, that's why I ask.
Click to expand...
I can't speak to how the wine is made, but these are Levi Dalton type hours so perhaps he will chime in.

With regards to color I've only drank it once and iirc it was more of a cloudy white. This bottle was pretty rustic - off the charts brett, etc. Somewhat intriguing though, and certainly unlike any other sparkler I've drank. I'd try it again.
Click to expand...

Slaton has done good work here, and my findings match his.
Click to expand...

whoops. Slaton, you mentioned the Querciole "isn't orange wine"...and i misunderstood. you were referring solely to the color of the wine, not the winemaking practices involved. minor semantics tripped me up. the Q may not be orange in color, but seems it could easily fit into the "orange wine" category....if extended maceration on the skins is our primary working definition. got it. i think.
 
Joel, according to the L/D website there is indeed a period of maceration on the skins for all of the Ca de Noci wines made from white grapes. An excerpt:

The grapes are hand-harvested in small caskets at maximum ripeness, with healthy skins, then destemmed and left in vats in the cool outside air overnight for extraction. The caps are punched down in the morning and the maceration on the skins continues for a long period, for some wines more than a week.

[...]

The second wine, Querciole, is a natural refermentation in bottle to give a frizzante style. It is unfiltered so may throw a sediment.
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I don't recall the Querciole having the textural quality I expect from an orange wine, but it's been 8 or 9 months since I drank it.
 
thanks, Slaton...i saw nearly the same text verbatim on the triage site yesterday.

texture...this hadn't crossed my mind, except with perhaps the thought of tannic grip for some of the more hardened (and, usually, darker) versions i've tried. is this what you mean?
 
We cracked a bottle of the Querciole last night with a winemaker friend and his first question was "is this skin macerated?" and it certainly seemed that it had some contact, however light.
 
originally posted by Levi Dalton:
originally posted by Joel Stewart:
Thanks, I'll put the Lambrusco on the list. I pulled the trigger on these today:

2004 Pinot Blanc Frizzante
2004 Sauvignon Frizzante
2005 Malvasia Frizzante Secco
2006 Malvasia (still)
Click to expand...

Very cool.

Please report back, if you wouldn't mind.
Click to expand...

excuse the length, but here's the full report....thanks for the initial suggestion, Levi. pretty dead on, i'd say.

2005 Camillo Donati, S. Andrea Malvasia Frizzante Secco, IGT, Emilia-Romagna, 12% - $24, Bottle cap. Refreshing (literally as well as intellectually) and just plain different, this comes out looking like a frizzy, cloudy cider, smelling like a lambic beer and tasting like a hybrid cross between a lambic and a lighter styled orange wine. More euro-beer on the sour yeasty side of it's profile (as opposed to the Crystal/Cascade hopped microbeer profile which initially got me going on this orange bubbly track) but this is definitely close to what I had in mind. There is a nice, minor touch of fruit, citrus, quinine and tannic grip tucked in there, which show the wine side well (with a touch of cider)...and although it might sound like a jumbled concoction, this wine is anything but. It's bright and vivid on the palate and wholly integrated with a clearly defined taste all it's own. It's liveliness and pure insistence on being nothing but itself is it's strength. Not having had an orange bubbly...not having had malvasia...and not having had Donati before, this is about as far as I can go with 1 bottle. Sure, it gave me pause: is this beer, cider or wine? After a few moments, the answer seems to be: it's Donati Malvasia Frizzante Secco, it's good enough to go with dinner, shut up and enjoy it.

Residual notes: As it warms up a bit and drops some of it's frizz, more things start to show in the nose: floral, pine resin, a distinct note of brown sugar, mint and eventually a slight touch of funk (somewhat Orval-ish...brett perhaps?). Towards the end of the bottle, the overall profile became more wine like and still enjoyable even without much bead. Rounder, but more tart (and, for that matter, more cidery grip as well). Everything was well balanced, the wine is certainly gluggable and went very well with assorted cold cuts of ham, smoked duck and even worked well enough with smoked salmon on pasta. We killed it pretty quickly. I'll be curious to try the other offerings from Donati. I would definitely re-buy this to share with an uber beer geek friend or for a special gathering. Not sure I would re-buy to cellar. Glad I tried it. Lambic freaks should love this.
 
Really the cool thing about this place for me, apart from the in-jokes that I don't get and the VLM baiting that never gets old, is the way that bottles are opened in Kyoto at the suggestion of folks in Manhattan, and vice versa.

It is so hard for me pyschologically when someone who is given Donati for free at the restaurant doesn't finish the glass. But that is common. I have a belief in the wine - I really think it is a wonderment - and I am so happy that this has somehow been communicated to someone else.

Good times.
 
It would nice, if when you finished editing a comment that you have previously put forth, you didn't get taken back to the top of the first page of a multi-page thread.

Just sayin.
 
originally posted by Levi Dalton:
Really the cool thing about this place for me, apart from the in-jokes that I don't get and the VLM baiting that never gets old, is the way that bottles are opened in Kyoto at the suggestion of folks in Manhattan, and vice versa.

It is so hard for me pyschologically when someone who is given Donati for free at the restaurant doesn't finish the glass. But that is common. I have a belief in the wine - I really think it is a wonderment - and I am so happy that this has somehow been communicated to someone else.

Good times.
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they is good times, Levi...i'm just glad i can track down some of the wines locally that people suggest on WD...makes all the difference. thank god (or buddha) that there are some cool importers here in Japan.

as for the Donati...it was a fun and unique experience that we enjoyed...and i am certainly looking forward to getting into the other bottlings.

regarding those unfinished glasses....i think there's a huge diff between being motivated to try something unusual (as i was) and being handed something for free...as generous and applaudable a gesture that is. i can see the wine being a challenge to a lot of people, despite it's unique, pure expression and almost puppy-like exuberance. even though i like to think i've tried at least a few "unique" wines myself....the left brain still kicked in with this, searching for a label to call the substance that was dancing on my tongue. the newness was part of the delight. mind you, others may stumble at the point of having to think or label what they're tasting...and give up.

on the other hand, Sachiko, my wife, has few preconceptions (and is not at all geeky)...she simply smelled it, ("mmm") tasted it, and exclaimed, "it's delicious!" you have very good reason to believe in the wine...in it's own way, it's art..in a glass.
 
Really the cool thing about this place for me, apart from the in-jokes that I don't get and the VLM baiting that never gets old, is the way that I in Manhattan can correspond about pagination with a secret society perhaps based in a bunker somewhere in Latvia, while at nearly the same time someone in Paris can use two made up words to do likewise.
 
I wouldn't worry too much about people not finishing the Donati. If everyone liked it, it wouldn't be Donati, it would be [yellow tail]. (Well, not really, but you know what I mean.) Even in as wine-geeky a joint as yours.
 
originally posted by Levi Dalton:
It is maybe the greatest value in the kingdom of Orange.
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i've tried 3 of the 4 i ordered now and think everything is superb value. the sauvignon frizzante was the stunner of the group so far (cloudy, light pear colored, champagne-esque), but they all have merits and their individuality shows. i've become a fan. thanks again, Levi.
 
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