Wine Class - Skin Contact: Reds and Whites

Join sommelier Josh Voytek on an exploration of how skin contact affects wines, through the lense of orange wines and chillable reds Join Certified Sommelier Josh Voytek of Rootstock Wine Company for an exploration of what effect adjusting the usual amount of grape skin contact during the fermentation process has on grapes. Typically, most folks have a general concept of the color that most red and white wines in the market look like. However, there is a historic category of white wines called orange or amber wines due to the fact that they take on a deeper color due to increased skin contact. This results in white wines that are darker in color and contain tannins and overall drink more like red wines. On the other side, besides roses, there are red wines that are intentionally made with limited skin contact and often little to no oak, designed to be fresh, fruity and chillable. In other words, to be drank more like white wines. In this wine class, we will try examples of "orange" whites and light "chillable" reds that expand the perception of what "traditional" wine should be. In both cases, these wines are great for the fall and pairing with fall foods, so come to learn about these wines but also to perhaps find a new seasonal favorite.