Reunion d'Orange

originally posted by Levi Dalton:
Certain folks have let me know what they will be bringing along for the Reunion.

So far that list consists of:

2004 Radikon Ribolla Gialla, Friuli, Italy

2002 Gravner "Breg", Friuli, Italy

Frank Cornelissen Munjebel Bianco 4, Sicilia, Italy

Frank Cornelissen Munjebel Bianco 6, Sicilia, Italy

Most updates will be posted as they become available.
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So you mean the previous list was just what you are supplying from the house?

And then all the guests are bringing more wine.

Wow. I guess everyone won't taste everything. But still sounds fun. It's killing me to miss this. Will see what happens.
 
originally posted by john McCarthy:
originally posted by Robert Dentice:
originally posted by Levi Dalton:
originally posted by Robert Dentice:
Put me down + one, please.
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Great news.

You bringing Darondo?
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I would but he only drinks Champagne...although I think he would like Camilo Donati.
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Yuck! Love the Donati Lambrusco and love Orange wines but the Camillo Donati Malvasia Frizzante Secco tasted like sparkling Aftershave. Truly gross. A crime against nature.
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Thhere's no way the alcohol level is as high as Aqua Velva.
 
originally posted by Rahsaan:
originally posted by Levi Dalton:
Certain folks have let me know what they will be bringing along for the Reunion.

So far that list consists of:

2004 Radikon Ribolla Gialla, Friuli, Italy

2002 Gravner "Breg", Friuli, Italy

Frank Cornelissen Munjebel Bianco 4, Sicilia, Italy

Frank Cornelissen Munjebel Bianco 6, Sicilia, Italy

Most updates will be posted as they become available.
Click to expand...

So you mean the previous list was just what you are supplying from the house?

And then all the guests are bringing more wine.
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Yes, Sir. Your understanding is correct.
 
originally posted by Robert Dentice:
Orange Wines are Healthier...
Very excited for the Reunion and I recently read that Orange wines have antioxidant characteristics:

antioxidant characteristics
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Yes, since the antioxidants in wine are located almost exclusively in the skins, increasing skin contact would ipso facto have to increase the antioxidants in wine. It never hurts to have experimental validation, however.

Mark Lipton
 
I'm in NC with the Monkey that weekend. Have fun though, and remember that Laureano Serres is doing a skin contact Sapnish wine, for contrast.
 
originally posted by Cory Cartwright:
Have fun though, and remember that Laureano Serres is doing a skin contact Sapnish wine, for contrast.
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That reminds me that Donkey and Goat has a skin contact Roussanne 'Stone Crusher' that I tried at their tasting recently that was good (more so when it came up to temp from being too cold). As another contrast option.

Also, maybe someone can sweet talk Jim into sending one the Cowan Cellars skin contact whites.
 
I've had this Donkey and Goat wine. It's unfiltered/hazy, but definitely not Orange...has none of the microbiological crazyness of Radikon/Gravner and that crowd, but it is tasty.
 
originally posted by Morgan Harris:
Barnyard AnimalsI've had this Donkey and Goat wine. It's unfiltered/hazy, but definitely not Orange...has none of the microbiological crazyness of Radikon/Gravner and that crowd, but it is tasty.
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True, it wasn't as deep as those crazy Italians, but I thought it was close enough to the orange-side of things (though it was a dark bar). I just checked their website and it says it had a 9 day skin contact fermentation. Is there a particular minimum length of time to get to 'orange'?
 
The Dinavolo Malvasia 2007 has been added to the lineup (and the original post adjusted). Same winemaker as La Stoppa.

Does anyone what to bring some La Stoppa Ageno, maybe, for a side by side?
 
orange_speakers.jpg
 
Attendees have noted to me that these will also be brought along for The Return of Orange

2007 Gualandi "Vinum", Toscana, Italy

2004 Paolo Bea "Arboreus", Umbria, Italy

2007 Il Tufiello "Don Chisciotte" Fiano, Campania, Italy
 
originally posted by Levi Dalton:
The Dinavolo Malvasia 2007 has been added to the lineup (and the original post adjusted). Same winemaker as La Stoppa.
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I believe this is a blend of Malvasia di Candia, Ortrugo Bianco, Marsanne and an unidentified 4th variety.
 
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