On Wednesday, July 15, 2015 at 6:43:15 AM UTC+2, Mark Lipton wrote:
> The so-called "orange wines" are definitely an acquired taste. Because
> of their extended skin contact, they have substantial tannins and can
> require some years of aging. They also shouldn't be served as cold as a
> white wine would. I also find a resemblance to Tondonia. They need
> food to show their best, something like assorted charcuterie/salume.
>
> Mark Lipton

well, Im trying to make the wines (white, red, port alike) hit 18C - the room is 30C, and the fridge is 10C so I keep it in the fridge and take it out a bit before eating.

On second day this wine improved a lot, so I suspect it could use more aging. The acidity integrated into some whole grain flavors. i'd say it is **** on day two.

Will be interesting to taste Radikon's other wines on Friday.