Orange or amber wines are skin fermented whites that have gained rapid popularity recently, appearing on the best wine lists from Copenhagen to San Francisco. And rightfully so; an ancient method of winemaking, skin fermentation not only enhances aroma and texture but also adds a whole other dimension making this category completely distinct. In this two hour seminar, Pamela Busch will lead the tasting of six orange wines from around the world.
Pamela Busch is a 23-year veteran of the wine industry. In 1994, she founded Hayes & Vine Wine Bar, a trend-setting venue in the Bay Area and opened CAV Wine Bar & Kitchen in 2005, receiving a three star review from San Francisco Chronicle restaurant critic, Michael Bauer, who said Busch created a list that is “anything but boring.” She is was the San Francisco Examiner wine columnist from 2005-2014 and is currently writing for SF Travel. Her writings can also be found on her blog, The Vinguard.