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June 2015

Quick Bite:
Orange Crush

Can’t decide between red and white? Opt for orange—essentially a white made from grapes macerated in their skins, à la red-wine production. These pours have “textured body, pronounced orange notes, and strong tannins and acidity,” says Morgan Calcote of FIG. Read on for three she’ll be quaffing this summer

Under $40
Wind Gap, Windsor Oaks Pinot Gris, 2013

“Pinot gris grapes have a grey-blue tinge, so by sight, this copper-colored wine could be mistaken for a rosé. But while rosés typically have a bright, red-berry flavor, this wine tastes more like a white, with notes of apricot and burnt orange peel. Pair it with spring veggies, lighter fish, and slightly funky cheeses.” Avondale Wine & Cheese, $39

Under $75
Ryme Cellars, Vare Vineyard Ribolla Gialla, 2012

“Pinot gris grapes have a grey-blue tinge, so by sight, this copper-colored wine could be mistaken for a rosé. But while rosés typically have a bright, red-berry flavor, this wine tastes more like a white, with notes of apricot and burnt orange peel. Pair it with spring veggies, lighter fish, and slightly funky cheeses.” Avondale Wine & Cheese, $39

$75 and Up
Gravner, Breg Anfora, 2005

“Josko Gravner—regarded as orange wine royalty due to his commitment to ancient wine-making techniques—produces this amphora-aged, saffron-hued Friulian that’s complex, weighty, and without compare. Notes of ripe orchard fruit, white flower, and honey complement its robust earthiness and big tannins, which culminate in a vino reminiscent of a red. This bold wine can take on truffles without batting an eye, as well as pork, schnitzel, or salty cheese.” FIG, $176




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