Orange Wines

Dating back to Antiquity, 7000bc, Amphoras were used to measure and store liquids and grains. Clay Amphoras have been revitalized for winemaking, creating a new style called, Orange wines. But, in actuality, they are old-style wines reincarnated. The vessel aids in the winemaking process promoting natural winemaking techniques and gentle manipulation of the wines as they ferment and age in the clay pots. The wines all possess an orange hue from the clay and display bright acidity as they are poured into your glass.

Beckman Winery & Vineyards in Los Olivos, California, began using Amphoras in their winery about five years ago. They designed a new brand with the label ‘1ngredient’ for the new wines and released them to the public for the first time at a winemaker dinner pairing at Pico with food carefully paired for the evening by their in-house chef. I was lucky enough to be invited by my good friend, Victoria, who is a wine club member and avid supporter of their wines. We tasted a Chardonnay with a bright orange hue as we entered the outdoor venue. It was different than anything I had before, and hearing the winemaker describe the phenolic compounds and techniques that allow the color to change so much from a straw yellow that we are accustomed to tasting and seeing only engaged my senses to try more. Thirty-six wine club members and guests sat outside on the back patio surrounded by the oak pit and a garden full of herbs as our dinner was prepared before us under clear blue skies and into the sunset.

UNO – Course 1

Grilled Stone Fruit | Whipped Burrata, Pistachio, and Basil paired with a 2020 Sauvignon Blanc from Ballard Canyon

DOS – Course 2

Grilled Scallops | Fennel Seafood Reduction, Grilled Asparagus Salad and Chevril paired with a 2019 Viognier from Ballard Canyon

TRES – Course 3

Grilled Mangalista Pork Rack | Blueberry Fruitta, Ginger, and Beets paired with a 2019 Syrah from Ballard Canyon

DESSERT – Course 4

Ricotta Panna Cotta | Pistachio Sable, Salt, and Honey paired with a 2018 Late Harvest (Beckman) Sauvignon Blanc from Ballard Canyon

The evening was charming and delightful. Each menu item and wine pairing got better as the evening drew on. We all licked our plates, figuratively speaking, of course! The new friends we made at our table discussed other amazing wine producers in the Santa Ynez Valley and traditional winemaking techniques compared to the new trends Steve described to the dinner guests. I look forward to experiencing more natural-made wines in Amphora clay pots to see how this new trend evolves in the winemaking scene.