Vermentino di Sardegna

Not for me. Musty not corked I've enjoyed orange wines in the past, but not this one. Marmalade on burnt toast.

Not my thing, but one for conversation.

Pdx

Great w/ Mexican food: brings out notes of salt and wine

Saline and herbs. Nice pairing w pistachio cream and sausage white pie and roasted veggies

Fantastic. Oxidized, unfiltered goodness.

A bit funky with oxidized character.

2013 vintage.
Skin contact Vermintino with the last of my fresh porcinis, made into a risotto.
It works great together.

Just a little oxidation, leaving the dried orange peel, oily herbs and salty nuts vivid and broad. Enough body and texture, and even a bit of bloody tang to stand up to grilled mushroom crusted venison backstrap on sherried cebollitas.

One of my FAVORITES of the moment