L’etable Fumé

Etable Fumé, a smoky haystack. We found the pleasant stableness in this bottle in the food forests of De Nieuwe Bodem and Schevichoven. What is normally achieved by over-ripening or apples on straw, we found equally well in alfalfa, chamomile, and verbena. A haystack of Dutch herbs. In an orange wine, the skin action provides the bitterness. Rhubarb root takes over this task and provides a lovely bittering agent that is slightly medicinal, but also supports oxidative properties. Lacto-fermented peach and celeriac provide stone fruit, earthy notes, and a hint of mouse. Another nod to the skin maceration so characteristic of orange wine. The raw kombucha from the makers of DeGrow lab from Voedselstation is a must-have in this haystack. L’etable Fumé, to drink cul sec!