Delinquente - 'Screaming Betty' Vermentino 2020

$33.00
Sale price

Regular price $33.00

"Wild fermented in stainless steel, the Vermentino spends 6 weeks on fine lees, stirred twice weekly, giving it a beautiful, textural edge. The hot early seasons conditions meant the Vermentino came off very early again, but the ever increasing vine age means that flavours are well developed and layered, while acid is cracking given the season.

This vintage we see all the hallmarks of this wine we expect – citrus, stone fruit, texture, briney salt kick – but it’s the acid, and subsequent length that it gives the wine, that stands out this year. The acid profile is super bright and crunchy, so these classic characteristics seem to play second fiddle, but are accentuated at the same time. And it keeps going and going. We love Vermentino and continuing to champion the variety and its incredible suitability to the Riverland’s hot, dry conditions."

--------THE PRODUCER--------

Delinquente

Delinquente makes small batch, minimal intervention wines from Southern Italian grape varieties grown in the Riverland, South Australia.

We were born and raised in the Riverland, surrounded by vineyards and the mighty Murray River. Delinquente is our attempt at making the best wine we can from the place we grew up. Organically grown, minimal intervention, honest, hand-made wines that not only are great fun to drink, but represent the sun, the red dirt and uniquely Australian terroir of the Riverland.

The Riverland can be very hot and very dry, particularly through the vines growing season. For that reason, we’ve chosen to work with Southern Italian grape varieties – varieties that are suited to the climate, need less water and are naturally drought resistant, are late ripening and retain natural acidity. In this way, they are more environmentally sustainable, and allow us to make wines with lower alcohol levels but heaps of freshness and flavour.

Delinquente is “delinquent” in Italian, which speaks to our desire to always buck the trend, break rules and do things our way. To that end, all of the incredible artwork for Delinquente, from the labels, to cartons, tees and even gifs, are created by our good friend Jason Koen, AKA “Ankles”. Delinquente is his passion project, evident in the intensity of his hand drawn labels which pop from across the room, and the deeply important and personal themes that they speak of.

Sometimes you’ve got to heed the call of the wild child within.

Sometimes you’ve got to go home with a bunch of grapes who’re ugly as sin.

--------THE GRAPE--------

Vermentino

Vermentino is found primarily in three regions of Italy: Liguria, Sardinia and Tuscany, and in each of those territories, the plantings are very close to the sea. Simply stated, producing a Vermentino from seaside vineyards gives the wines a special character that you don’t find from a warmer, inland area. Vermentino from a maritime climate tends to display a minerality or saltiness in the finish – as though you are tasting the soils and/or experiencing the tanginess of the sea when you are enjoying the wine – and if that doesn’t appear too appetizing in print, wait until you pair a Vermentino with seafood antipasti or pasta with a pesto sauce.
--------THE REGION--------

Riverland

Riverland winemakers are encouraging style development and making full-flavoured, generous and approachable wines that are popular the world over. The Riverland offers an abundance of riches for visitors - whether it's the juicy harvests of citrus fruits, the wines from world-class vineyards or the majestic Murray River itself.
Climate
  • The Riverland climate is Continental, resulting in long sunny days and noticeably cooler nights. 
  • Long sunshine hours ensure fruit ripens fully and low relative humidity results in little or no disease pressures.
Soil
  • The soils of the Riverland vary significantly. The two main types are river valley soils, consisting of sandy loams over clay subsoils, and Mallee soils on higher ground, consisting of wind-blown sands over lime and clay layers. 
  • Soils within the river valley, comprising loams and clays, were formed when fine clay and silt particles were deposited over the flood plain by the River Murray. 
  • On higher ground, the Mallee landscape is characterized by depressions and rises and consists of windblown sands over lime and clay layers.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"Wild fermented in stainless steel, the Vermentino spends 6 weeks on fine lees, stirred twice weekly, giving it a beautiful, textural edge. The hot early seasons conditions meant the Vermentino came off very early again, but the ever increasing vine age means that flavours are well developed and layered, while acid is cracking given the season.

This vintage we see all the hallmarks of this wine we expect – citrus, stone fruit, texture, briney salt kick – but it’s the acid, and subsequent length that it gives the wine, that stands out this year. The acid profile is super bright and crunchy, so these classic characteristics seem to play second fiddle, but are accentuated at the same time. And it keeps going and going. We love Vermentino and continuing to champion the variety and its incredible suitability to the Riverland’s hot, dry conditions."

--------THE PRODUCER--------

Delinquente

Delinquente makes small batch, minimal intervention wines from Southern Italian grape varieties grown in the Riverland, South Australia.

We were born and raised in the Riverland, surrounded by vineyards and the mighty Murray River. Delinquente is our attempt at making the best wine we can from the place we grew up. Organically grown, minimal intervention, honest, hand-made wines that not only are great fun to drink, but represent the sun, the red dirt and uniquely Australian terroir of the Riverland.

The Riverland can be very hot and very dry, particularly through the vines growing season. For that reason, we’ve chosen to work with Southern Italian grape varieties – varieties that are suited to the climate, need less water and are naturally drought resistant, are late ripening and retain natural acidity. In this way, they are more environmentally sustainable, and allow us to make wines with lower alcohol levels but heaps of freshness and flavour.

Delinquente is “delinquent” in Italian, which speaks to our desire to always buck the trend, break rules and do things our way. To that end, all of the incredible artwork for Delinquente, from the labels, to cartons, tees and even gifs, are created by our good friend Jason Koen, AKA “Ankles”. Delinquente is his passion project, evident in the intensity of his hand drawn labels which pop from across the room, and the deeply important and personal themes that they speak of.

Sometimes you’ve got to heed the call of the wild child within.

Sometimes you’ve got to go home with a bunch of grapes who’re ugly as sin.

--------THE GRAPE--------

Vermentino

Vermentino is found primarily in three regions of Italy: Liguria, Sardinia and Tuscany, and in each of those territories, the plantings are very close to the sea. Simply stated, producing a Vermentino from seaside vineyards gives the wines a special character that you don’t find from a warmer, inland area. Vermentino from a maritime climate tends to display a minerality or saltiness in the finish – as though you are tasting the soils and/or experiencing the tanginess of the sea when you are enjoying the wine – and if that doesn’t appear too appetizing in print, wait until you pair a Vermentino with seafood antipasti or pasta with a pesto sauce.
--------THE REGION--------

Riverland

Riverland winemakers are encouraging style development and making full-flavoured, generous and approachable wines that are popular the world over. The Riverland offers an abundance of riches for visitors - whether it's the juicy harvests of citrus fruits, the wines from world-class vineyards or the majestic Murray River itself.
Climate
  • The Riverland climate is Continental, resulting in long sunny days and noticeably cooler nights. 
  • Long sunshine hours ensure fruit ripens fully and low relative humidity results in little or no disease pressures.
Soil
  • The soils of the Riverland vary significantly. The two main types are river valley soils, consisting of sandy loams over clay subsoils, and Mallee soils on higher ground, consisting of wind-blown sands over lime and clay layers. 
  • Soils within the river valley, comprising loams and clays, were formed when fine clay and silt particles were deposited over the flood plain by the River Murray. 
  • On higher ground, the Mallee landscape is characterized by depressions and rises and consists of windblown sands over lime and clay layers.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.