Published on: December 9, 2011by Kevin Coupe
Baseball fans hear the words “Le Grande Orange,” and they think Rusty Staub - one of the best pinch hitters in the history of the game who has the distinction of being the only player ever to get 500 hits with each of four different teams.
As it happens, Staub, just as a matter of tangential interest, is a notable foodie who enjoys a good glass of wine. (If memory serves, Michael Sansolo and I bumped into a fur coat-clad Staub - who had a gorgeous woman on his arm - at his New York City restaurant more than 20 years ago. Sansolo wanted to talk batting averages. I wanted to talk about food. Staub wanted to talk to the woman. Go figure.)
Anyway...this is just a long way to getting to this morning’s Eye-Opening story, which comes from the Daily Mail in the UK:
“Orange wines are the latest in wine jargon - adding a fourth colour to the common red, white and rose varieties.
“The unusual wines - made with grapes, not citrus fruits - have been creeping into the vocabulary of the trendiest sommeliers of late, with their rarity a sure-fire way to pique adventurous taste buds.
“Formed by allowing grape skins to macerate with freshly crushed juice for longer than usual, 'orange' wines are in fact a sub-set of white wines - with rusty, copper and bright orange tones imparted to the white wine from the coloured skins.”
Orange wine may not be in the mainstream, but apparently they have been around for thousands of years, and some of them can get pricey. And more and more vineyards are developing their orange wine capability, believing that this could turn into a trend with legs.
And, for those of us still trying to wrap our minds around the concept of orange wine, the Daily Mail has another revelation:
“As exotic as the tipple sounds, it's worth noting that in Portugal, there is a group of wines known as vino verde, or green wines.”
For the record, I’d try any of them. It is a dirty job, but somebody has to do it.
- KC's View: