You probably need some skin contact by now

Weekly Faves: skin contact

 

This week, Tom’s picks are a selection of wines that have undergone fermentation in contact with their skins for colour, tannin and additional flavour compounds and aromatics. Hugely versatile, food-friendly and deeply delicious. 

Truculence 2018, Chateau Barouillet
First up is Vincent Alexis; whose family vines are situated in the areas of Bergerac and Pomport in the South-West of France, an hour east of Bordeaux. As well as an impressive portfolio of red, white and sparkling wines Vincent has also created this skin contact wine. The colour is pale yellow and slightly cloudy. The nose is percussive, with notes of apple roasted in butter, apricot and smoke. The mouth is taut without being stiff, coated with rich fruit. Powerful without being tannic. This wine has enough complexity and depth to cope with many sophisticated dishes. It’s body and minerality happen to be a perfect combination with white truffle sauces. The bold aromatics here also help it to combine well with spicy dishes.

Sota Els Ametllers, La Salada
Toni Carbó is one half of the esteemed Cava house (with friend Ramon Jané) Mas Candí in Penedés. He started his own project La Salada in 2012 to focus on making wines like his Grandfather used to. They are some of most sought after as they provide an authentic and honest expression of Catalan terroir. The name means 'Under the Almond Trees' in Catalan and the wine is made from a unique and rare grape (only 2.5hectares of plantings in Catalunya) known as Malvasía de Sitges. This is a beautifully rich and luscious wine with flavours of ripe stone fruit and citrus. Hazy and textured.

La Mossca, Crocizia
The Crocizia farm was born 15 years ago by recovering a small farm that had been abandoned for years. After putting the old building in order, they decided to plant vines, tearing about one hectare of land from the mountain in a place that they considered special, a natural terrace overlooking the Parma stream. The vineyard is surrounded by woods, meadows and fruit trees for a total of five hectares. The wine is Moscato, fermented with three days of skin maceration. Aging is undergone in steel tanks. Sweet and floral nose, but don't be fooled, this is bone dry and pleasantly sharp in the mouth.

Weekly faves case: Skin Contact Wines

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