Brettanomyces and volatile acidity create distinctive, strong flavors that can add interest, excitement and uniqueness.
Humans tend to get caught up on skin color a lot.
I've had wines in front of me which not only had no commercial potential, but which were not even available to buy in any retail scenario. You might ask what's the point of writing about such obscurities? To boast of their exclusivity perhaps? No, I have a better reason.
Orange wine could be a gateway wine (to white wine). Not easy to find and not inexpensive, these would be unique in that regard.
In every wine region there is at least one wine that manages capture one’s personal impressions of that region—its colors, smells, and the energy of the place.
Exploring the various parts of the wine world, from big brands to tiny artisanal producers, can be quite a study in contrasts. Shifting from the organic/biodynamic/natural wine fairs to the London International...