One of the interesting things about creating products that are either particularly unique or not well-known by people is that they there is no language set out to describe them. Even the rich orange-pink colour of the wine is complex to convey. Tinte also has a wealth of flavour not found in many more conventional wines as we have stuck to the completely natural process – the farming and care of the vines and the soil determines the flavours, not the addition of yeast and sulphites starting and stopping the fermentation at will. This is natural wine at its best – unpredictable, flavourful and refreshing.
The other product produced from our 100 year old vines is agraz (or verjus) a little-known waste-product of wine-making. It’s made in early Summer when the vines are thinned and all the lower hanging green grapes removed. These green grapes are sugarless and produce an extremely bitter but fresh grape juice that is used instead of lemon or vinegar to balance sauces, drinks and dressings.
So we invited round some of our friends who have supported us along the way in making these products to drink the wine and eat food prepared with our agraz, olive oil and TINTE and see what words they used, and what flavours they liked.
Jeremy and Joy were the chefs…read more in part 2.