It's showing up on all sorts of wine lists: from casual restaurants in Sydney, to Brooklyn bars, to a James Beard award-winning restaurant in South Carolina. Huffington Post calls it "the new rose."
Without having tasted it, it's even harder for me to speculate as to the future of orange wine. True, reputable restaurants and wine shops are selling it - so it must be good, right? But I think the real question is - why do people buy it? Is it for the novelty, for its interesting backstory, or because they've had it before and actually enjoy it? Marketing and consumer preferences in the wine industry are endlessly fascinating to me and I look forward to seeing where the industry takes orange wine.
Selfishly, whenever this sort of new trend emerges, I miss living in New York. Somehow I doubt The Patio will be serving up orange wine anytime soon. It appears I may have to shlep up to the likes of Terroir in San Francisco for a taste, unless a benevolent classmate cares to comment on where they might be found closer by...
I'm also curious! I did a little digging, and it turns out Biondivino in Town & Country (https://biondivino.com/) has a few bottles of orange wine for $20-30. They also have a location in SF. But, it turns out BA can keep up with the East Coast (although I, too, share your nostalgia for the colder coast).
ReplyDeleteFor inquiring minds, Biondivino specializes in Italian wines, but has a few French offerings as well.