Orange Wine Tasting, House of Glunz, Friday May 11th, 5:30PM

Orange Wine Tasting, House of Glunz, Friday May 11th, 5:30PM

I’m investigating orange wine for a future Food Detective column. If you haven’t had orange wine yet, you’re not alone: at a recent dinner with three other restaurant industry people, it seemed none of them had heard of orange wine. Famous Liquors hadn’t heard of it, and the guy I called at Binny’s had heard of it but his understanding of it was muddled. Neither place had any in stock.

I had tried a few bottles of orange wine at Sixteen and Telegraph, and I was intrigued. The three or four I tried all seemed to have more flavors in common with some Belgian beers than with Red and White, the yin and yang of the wine world.

Orange wine is explained beautifully in this New York Times piece by Eric Asimov: http://dinersjournal.blogs.nytimes.com/ ... nge-wines/

I called Barbara Glunz at House of Glunz, and she had heard of the wine, knew what it was, but didn’t have any in stock. So, she called a few of her sales guys, bought a few bottles and offered to provide tastings for me and some friends; she’s inviting a couple of sommeliers, and she’ll provide cheese, sausage, etc.

We’ll be trying three orange wines: Vadopivek, Radikon (both mentioned by Asimov in NYC article) and Movia. Asimov remarked of the orange wines he tried, “they offer some of the most compelling and intriguing experiences to be found in a glass.”

Orange wine is not cheap, so House of Glunz is asking for a contribution of $18 from everyone who attends.

In addition to me and The Wife, I am offering spaces to three additional people. If you’re interested, please post here (if you commit, please understand that space is limited, so late cancellations would be more than usually unfortunate). We’ll meet at House of Glunz (1206 N. Wells) at 5:30 PM this coming Friday, May 11th.

Sign me up, please.

Rene G wrote:Sign me up, please.

Excellent. I thought this might catch your eye and I'm glad it did. Have room for 2 more.

i wish I could make it, now you have me interested and looking. Thanks for the post.

Last two places have been reserved, so we're full up.

If you'd like to be waitlisted, please post below.

What? No Gravner?

for USA version you might try and find some Wind Gap or Cowan both make whites that seen skin contact as part of the ferment.
This Wind Gap is made with Pinot Gris