Description
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Non-Alcoholic Wine Alternative
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Still
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Vegan & Gluten-Free
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Serve - Chilled in a wine glass
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Food Pairing - Miso glazed vegetables (V), antipasti (V, VG), fresh seafood
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Occasion - Summer Parties, lunches, casual get-togethers
PROFILE
Bright, tart & balanced with a savoury undertone.
PROCESS
FRUIT - 48 hours of dehydrating oranges removes water molecules, which leaves the concentrated orange behind creating caramelised & candied orange flavour. A 5-hour infusion of pith adds a bitter component and orange skin adds a waxy mouthfeel that coats the palate. Yuzu is a Japanese citrus, used for its unique sharp and sour profile.
TANNIN - Cinnamon provides a lingering spice and tannin along with the orange skins.
SALINITY - Murray River salt provides salinity and creates a moreish sensation
ACIDITY - Verjus from Semillon grapes from the Barossa Valley, Australia.
BALANCE - Just like the kitchen, sugar is used to balance at the end depending on the natural sweetness of the oranges and dehydration.
INGREDIENTS
Water, verjus, oranges, yuzu, sugar, salt, cinnamon.
STORAGE
Store in a cool, dry place. Refrigerate after opening and consume within 5-7 days.
NOTES
Natural sediment may occur; agitate gently before serving. The use of natural ingredients may result in slight variances in colour and profile.