Weingut Bianka und Daniel Schmitt "Erdreich" '18

The fourth-generation producers Bianka and Daniel Schmitt are the dynamic couple behind this winemaking project. They own 16 hectares of vineyards in the Rheinhessen region of Germany, and they took over the family vineyards in 2012. They are one of only 80 producers in Germany to be certified as biodynamic by Demeter. They produce a huge range of wines, each with its own story to tell.

One notable aspect of their wines is that they aren’t stylized wines; rather, they are sincere and honest wines that are fun, delicious, and easy to drink.

“Erdreich” is an orange wine that shows the ability to appeal to a wide range of wine drinkers. It is made from hand-harvested, estate-grown fruit, a blend of Muskateller (aka Muscat Blanc à Petits Grains or Moscato Bianco) and Bacchus (a grape developed in 1933, it’s the result of Silvaner and Riesling crossed with Müller-Thurgau). The vines grow on soils of limestone, sandstone, and loess. The grapes undergo skin maceration for four weeks. Fermentation occurs spontaneously in neutral oak with indigenous yeasts. The wine is aged for 14 months in oak and bottled without fining, filtration, or added SO2.
While orange wine may seem like a winemaking trend these days, it’s a style that has been made for thousands of years. It’s considered a type of white wine, made by leaving the grape skins and seeds in contact for an extended period. Because of the tannins that develop from the extended contact, orange wines can sometimes taste similar to a dry red wine.

“Erdreich” is a pure, fresh, approachable wine, showing notes of apricot and bruised apple, flax, citrus pith, and juniper. Orange wine is in its own league when it comes to versatility in food pairings, playing well even with such tricky ingredients as garlic and pickled foods. Pair this bottle with a simple snack of salted almonds, strong cheeses, and olives; or a simple meal of grilled or broiled fish or meats, such as lamb kebabs with a garlicky cumin-lime yogurt or tahini dressing, or broiled turmeric salmon with corn and green beans. It can also balance the bolder, spicier flavors of more complex dishes, such as a biryani or Indian curry.