First, Donkey & Goat is based in Berkeley; though I haven't lived there in almost 20 years, it still has a warm spot in my heart. Second, there's Jared and Tracey's manifesto: read it here. These are two winemakers I'd really love to meet. Maybe someday.
I actually ordered their Thanksgiving 6-pack, so I have five more Donkey & Goat wines to try. I'll definitely be uncorking one soon.
I poured this with the first course of our Thanksgiving feast that included a White Velvet Soup and a Duet of Salads.
Now about the wine. They have been making this orange wine for about 5 years, when they realized that the skins helped their natural fermentation finish. Yes, I did write "orange wine." It's not white, or even pink. It's not red. It's really orange. See.
With two weeks' contact with the skins of the grapes, the wine has an alluring hue. It's probably one of the most interesting - and unusual wines - I've ever tried. It's bitter...in a good way...and toothy. What I mean by that is that it is a mouthful that you savor, almost as if you're chewing it. Don't get me wrong, you don't actually chew it, but it has that food quality, versus typical wine that passes through your mouth without really registering.
If you have the opportunity to try Donkey & Goat's 2013 Roussanne - or any other of their wines - do! I think you'll find it surprising and unforgetable.
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