Why the world’s oldest winemaking technique is making a comeback.
For years, I’ve been going to Charleston, South Carolina, to visit family, and for years, I have tried to secure a dinner reservation at FIG. The James Beard award-winning restaurant helped spark a gustatory revolution in that historic city when it opened in 2003, and after many attempts, my husband and I finally got a reservation for dinner in June. I was prepared for the menu to surprise me. I’d heard about chef Mike Lata’s compelling takes on seasonal fare. I hadn’t expected, however, for the surprises to start with the wine list. There, tucked below the whites and mixed in with the rosé, was a category for orange wine. Orange what?
