09 Jun Please The Palate Wine of the Week: Two Shepherds 2017 Centime Skin Fermented Grenache Blanc, Catie’s Corner, Russian River Valley
To make red wines, you let the skins ferment with the juice, imparting color. To make white wines, you crush the grapes, removing the skins, before fermentation, resulting yellow and golden colored wines. But, in the country of Georgia, the tradition is to leave the skins with the juice resulting in “amber”, or “orange” wines. Leaving the skins with the juice for a period of time not only changes the color but results in wines with bolder and more intense aromas. Skin-fermented white wines tend to have more structure and depth. Skin-fermented white wines, like the Two Shepherds 2017 Centime Skin Fermented Grenache Blanc, Catie’s Corner, Russian River Valley, are enjoyable to sip, interesting to describe, fun to pair with food, and the Please The Palate wine of the week. Two Shepherds owner and winemaking William Allen, who specializes in Rhone grape varieties, makes a few skin-fermented white wines. There is the Pinot Gris Ramato that spends 5-days on the skins, as well as the Trousseau Gris that also spends 5-days on the skins. The 2017 Centime Skin Fermented Grenache Blanc spent 12 days on the skins before being pressed into neutral barrels and aged for 9 months.Discover more from Please The Palate
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