Pack of the Week: Intro to Skins; Vol 1
Skinsy, Textural, Grippy, Bitter, Fragrant and FUN! We're bringing you an introductory taste to all things skin contact ...And this is just volume 1!
This week's pack includes:
1 x Brasserie des Voirons Vivante Bitter Orange
1 x 2022 Mallaluka Amber
1 x 2022 Aristotelis Ke Anthoula Mandarin
1 x 2022 Italian Plastic Blush
1 x Ziggys Bull Kelp Seaweed & Native thyme
Brasserie des Voirons Vivante Bitter Orange
This blond beer recipe is a blend of a maceration of 80 kg of bitter oranges in a stoneware jar and a cuvée worked in the manner of an Italian bitter with plants, roots, spices and of course citrus peel infused during fermentation.
2022 Mallaluka Amber
Chardonnay, fiano, semillon and white muscat! A simple, All Occasions orange wine that has had a 3 week fermented extraction period on skins. Not too tropical, not too savoury, somewhere in between.
2022 Aristotelis Ke Anthoula Mandarin
Chardonnay, Sauvignon Blanc. On first sip it’s immediately bright and zippy, loaded with tingles of stone fruit and citrus, the mid palate has tonnes of texture with hints of butterscotch cut with a pleasing flinty finish that gives it incredible length and precision. Side Note: The winemaker Tony Zafirakos is a 2023 finalist for the Young Gun of Wine award.
2022 Italian Plastic Blush
Pinot Gris. Three weeks on skins. An Aussie, rosy ramato renaissance, but what is Ramato? Traditionally made with Pinot Grigio from Friuli-Venezia Giulia in Italy, that's somewhere between rosé and orange wine. The name “ramato” comes from the word “rame,” which basically translates to “copper” in Italian.
Ziggys Bull Kelp Seaweed & Native thyme
From the mountains to the sea! Wild Bull Kelp - salty and tasting like the sea, and Native Thyme from inland - picked, dried and fermented into a unique warming treat. The Wild Bull Kelp adds so much body to the sauce, and if you close your eyes you can smell the beach. For the days when it’s too cold to pack a picnic and head to the beach - pour some of this on your food instead!