Tonight at Metro Wines, 5-7pm, beer and wine tango side-by-side with Wicked Weed Marina Peach and Apricot Blonde Sour and Ca' di Rajo Le Moss Frizzante.
Although seemingly very different, these two share some very interesting commonalities. In fact, sour ales are often referred to as the bridge between beer and wine. Pairing these two side by side, it's easy to understand why.
WICKED WEED MARINA
American Wild Ale, Peach and Apricot Blonde Sour
"Marina is a blonde sour ale aged in wine barrels with over one pound per gallon of peaches and apricots. The result is a lovely, hazy-gold ale with deep stone fruit character."
American wild ales utilize unique yeast strains or bacteria, sometimes in addition to or in lieu of the traditional brewers' yeast saccharomyces cerevisiae. People usually develop a love-hate relationship with these sour ales. The funky flavors produced in fermentation give them a unique of character that some liken to ...well, I'll let you use your own descriptors. Personally, I'm a big fan.
Marina's mild flavors of apricot and peach tame the wild in this sour ale. The barrel aging process gives it a depth that lingers on your palate and allows you to savor the funk.
If only Metro Wines had a disco ball.
CA' DI RAJO LE MOSS FRIZZANTE
Wild Fermented, Col Fondo Prosecco
Le Moss is not your typical prosecco. This wine is unfiltered and made in the traditional methods of Col Fondo. Fermented with indigenous yeasts in bloom directly in the bottle, it has a slight sour taste similar to a tart apple balanced with a full mouthfeel the winery describes as "pleasant and harmonious on the palate."
If you like a little funk in your flavor, both of these are worth a taste.