A whole fruit salad in your glass!
If you’ve never tried a funky, skin-macerated wine, Kontakt from the Meinkland company is a good bet.
This Austrian wine, made from welschriesling, pinot gris and traminer grapes, will satisfy wine enthusiasts who like a cloudy, unfiltered orange wine that’s sometimes bubbly.
The pleasant effervescence is the springboard from which flavours of cantaloupe, juicy peaches, fresh apricots and even strawberries take flight. Try it at the cocktail hour.
It will make heads turn and do wonders for the taste buds.
Domaine Bru-Baché Jurançon sec
The gros manseng is a very late grape (October, November) from South West France which is harvested chapped, on the branch.
Claude Loustalot, owner of the Domaine Bru-Baché, favours the authenticity of the Jurançon terroir by cultivating his eleven-hectare vineyard using organic and biodynamic methods.
Result: flavours that go from buckwheat honey to truffles, from apricot confit to orange blossoms, with a salinity that flirts with the sweetness, and all this in balance until the very finish.
Perfect to accompany a casserole of pork with figs and onions.
Vietti Tre Vigne Barbera d’Asti
After having worked at Simi, Opus One and Mouton Rothschild, Luca Currado Vietti returned, in 1992, to work at the family vineyard located in the foothills at Castiglione Falletto.
His approach honoured the thoughtful approach instigated by his father. This 100 per cent Barbera is serious, due to its aging (12 months in barrel and stainless), and pleasant, due to its drinkability.
Scents of blue fruits, tobacco leaves and sweet spices provide the tone. The attack is fresh, the mouth is generous on red stone fruits and blackcurrants. All this sprawls across well rounded tannins on a nicely woody finish.
Serve it at 16˚C with a carpaccio of filet of duck breast.
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