Poanta Reia

Boris’s tip: Salmon in avocado. Great combo.

With maceration, Poanta obtains a new emphasis, a new meaning and a new life. The exceptional 2017 vintage shows a perfect harmony between alcohol content and acidity, even though the partnership of the two is interrupted by the tannins. The wine has a strong, but agile body, which is most likely the result of a well-thought balance between the grape varieties that constitute this wine – Sauvignonasse, Rebula and Malvasia. Its colour reveals the maceration (which has not sunk into oxidation), while the slow tears of the wine reveal its viscous fullness. The wine has a pleasant and beguiling bouquet, full of spring freshness. In the mouth, the wine reveals its mineral, mature and fruity character. The aftertaste is long, but the desire for the next glass outruns its eclipse.

Parring with food: An exceptionally drinkable wine, perfect for socialising and snacking on toasted nuts or savoury pastries, though it easily finds its place at a formal dinner, too. Poanta ‘m’ is a wine of aristocratic flavours. Its companions include caviar with buttery blinis, raw scampi, scallops au gratin, rich fish stews, lobster, oriental spicy pilafs and meat dishes, including spicy grilled chicken wings.

ORANGE WINE

Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain colour pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.

MACERATION

Maceration is the winemaking process where tannins coloring agents and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice is clear-grayish in color.