Suspended in Amber
Suspended in Amber
Amber wine is a little like orange wine’s historical non-fiction writing older sibling. Inward, a little moody, complex, and slow to warm to people. Less the center of attention but, with a little effort, can be a soulful insight into eras worn thin by time.
By virtue of it’s hue, amber wine reflects the origins of winemaking. The bronzed color is not derived by time on skins but rather by oxidation; a reference to a time preceding the advent of the bevy of tools at our disposal today. Without a raft of interventions, there was not much room for making fun and frivolous style of wines. That legacy of utility still seeps into the amber wines of today - they are brooding, slow to unfurl, quietly intriguing.
This is the fourth installment in our ‘colour series’. Like the previous classes, the link between the wines is not winemaking, but rather (if not already obvious), the shade of the wines themselves. Because the theme is amber, the majority of the wines will center on skin fermented wines - some classic styles from Georgia and Friuli, as well as more modern interpretations from Sardinia and New Zealand. In addition, we will include wines whose amber blush comes along from oxidation achieved without the use of skins.
There is no prerequisite of having attended one of the previous classes in this series - each are stand alone. This is for anyone and everyone curious to delve deeper into the world of amber wines - and all the phenolics that come with!
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