Delirium On Skins is a winner for easy drinking and simple enjoyment. Delirium On Skins is a blend of Zibibbo, Vermentino, and Fiano. Allowing aromatic Italian grapes to macerate on skins is just about the best thing you can do with them. With Delirium On Skins, you get all of the beautiful perfume, exotic fruits, floral notes, waxy and crunchy notes too. Plus, you get the funk of the time on skins. The grapes for Delirium On Skins come from the Riverland in NSW, which to me is a great use of the skin contact to add complexity to grapes which may have been otherwise a bit dull.
Delirium On Skins is a wine to drink now, no need to chill it down too much either. Delirium On Skins will pair with mildly funky soft cheese, pate, a fruit platter, or just drink it with friends.
[box]Continental Platter Delirium On Skins 2020, and all wines are eligible for at least 5% off any six bottles. And 10% off any 12 bottles. Some wines will be at a more significant discount and not subject to further discounts.[/box]
With grapes sourced from various regions, Continental Platter is a vinous journey around Australia with the intention of making delicious wine for everyday drinking.
The philosophy to deliver this is to take our deep understanding of winemaking and viticulture to support our growers into sustainable, quality-driven practices.
Continental Platter Delirium On Skins 2020 Wine Review
The Wine Front
“Floral, ripe stone fruit scents, pretty and sweet scented. All vivacious and park wine-like, sunny and slurpy, a nice little chew of tannin in the mix too. Vivacious. Fun. Frisky. Summery. Sloshy. Skollable stuff. Easy and interesting gear.”
Australia’s largest wine-producing region. It is situated along the lower Murray in South Australia. Mostly it provides bulk wine and makes use of irrigation from the Murray. However, there is a slow change happening. Some great young producers are planting and producing interesting varieties that are delicious but also have low water needs.
Muscat of Alexandria is its more commonly used name. One of the oldest varieties. And grows all over the world. Useful in the production of table grapes and raisins, it is also made into wine in Samos, Greece, Malaga, Spain, Pantelleria, Italy, Beaumes de Venice, France. It gets high in sugar and acid, which makes it a wonderful grape for sweet wines.
The wines Zibibbo make on the Island of Pantelleria are some of the best sweet wines in the world.
An impressive white grape suited to warm coastal regions from Liguria down to Bolgheri and Sardinia. Rich aromatics and great texture. Personally, I think Vermentino is the next big thing. Mainly because it is delicious, but it also grows well in the Australian climate. And it ticks boxes for lovers of Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris.
Historically important white variety. Now almost exclusively from Campania in Italy. Very rich and complex wines with the ability to age. Fiano tends to be quite rich and phenolic. It excels in sites where it can retain some acidity and, therefore, freshness. It is becoming popular in Australia as the hot, dry conditions of Southern Italy are comparable to our climate here. Not a wine to age, the best are thrilling from release.
The invasion of “Sunshine in a bottle” put Australian wine on the map. The fruity, easy-going, somewhat samey wines were endearing for a short time. Then the next big thing knocked them off their perch.
This forced producers to increase quality and emphasise the distinctive terroirs of Australia. Of which, there are many. And many more yet to be discovered.
Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.
The wine grape is impressive. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.
Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.
The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.
Skin Contact Whites
Extended skin contact whites, or orange wine, or amber wine, sometimes too ‘natural’ wine. It is not a new thing, but it is something that has become more trendy in Australia. By allowing the grapes to macerate (like red grapes do), you get colour, hence the orange/amber tags. You can get oxidation, although excessive amounts is just faulty winemaking. You also get more of the phenolics, the drying tannins. And you tend to get a funkier, grittier wine, often more savoury. It is not better or worse, just a different expression.
For me, the thick-skinned, aromatic Italian grape varieties are the best for extended skin contact. But with skilled hands, this is a technique that is often used in part or in full to make an expressive wine that tastes of fruit with an extra depth.
It is interesting to know that you can make white wine from almost any grape. The colour comes from the skins, and if there is no contact, there is no colour. White wines tend to be delicate, perfumed, higher in acid and lower in alcohol. It seems for this and many other reasons, it is hard to make an incredibly impressive white wine. But those that have mastered the art are indeed some of the best winemakers in the world.
It is a falsehood to think that white wine does not age as well as red wine. But it is correct that white wine, as a rule, doesn’t age for as long.
The Wine Depository
I, Phil, have been running The Wine Depository since 2011. The Wine Depository exists to make sure you are drinking the good wines. You can browse and pick what is interesting to you. Or you can make contact with me. I’ll make sure you get what you want, to your palate, to your budget and to your door.