This 🍺 Thirsty Thursday 🍺 we're discussing a Brewhouse dish near and dear to our heart, Ceviche!
WE HAVE A THIRST FOR GOOD BEER & KNOWLEDGE
Amber Wine. Just when you were getting over orange being added to the already confusing white, pink and red list… we totally “flor” you with amber.
Not just the grungy wine with floaty bits that your pink haired cousin with a Bernie Sanders tattoo brings to family Christmas; it’s actually steeped in history, skilled technique and intention.
Amber wines have a strong foundation in Georgia, and were originally created by fermenting on skins and seeds for extended periods of time, under the ground in terracotta pots. A lot of the time, these wines would form a cap of yeast (for those keen to know, the yeast strain is saccharomyces cerevisiae - you’re welcome). This cap is called a flor.
Meaning flower is Portuguese, flor gives an oxidative character to the wine and is a fancy specialty of sherry making.
Also used most famously in Jura, France, Amber or Flor wines are known for expressive characteristics of the variety used and a bit of a sherryesque vibe (or as your cousin with the pink shag would say “funky and bit grungy”).
It gets a bit “grungy” because as it finishes its fermentation it becomes purposefully oxidative. Giving it a very unique and interesting character. Not going to lie, I do love drinking an amber wine, listening to Nirvana and smelling my glass like it’s teen spirit.
Ben Haines Wine is just one of the delicious Amber wines we pour in The Tasting Room. To learn more or taste it for yourself, get on in. We showcase incredible Aussie wines doing very cool stuff, every damn day. Pink hair welcome!
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