Nùo
Vermentino di Sardegna
![](https://delectable.com/images/icn_location_3x-45b9dcfc.png)
![Casey Stringer Casey Stringer](https://s3.amazonaws.com/delectable-profile-photos/caseystringer-1504108642-d5c79f6216c5_250x250.jpg)
Not for me. Musty not corked I've enjoyed orange wines in the past, but not this one. Marmalade on burnt toast.
Not for me. Musty not corked I've enjoyed orange wines in the past, but not this one. Marmalade on burnt toast.
2 people found it helpfulAug 4th, 2016Great w/ Mexican food: brings out notes of salt and wine
Great w/ Mexican food: brings out notes of salt and wine
Aug 15th, 2015![Robert Krupp Robert Krupp](https://s3.amazonaws.com/delectable-profile-photos/robert-krupp-1419169735-a306c927e37a_250x250.jpg)
Saline and herbs. Nice pairing w pistachio cream and sausage white pie and roasted veggies
Saline and herbs. Nice pairing w pistachio cream and sausage white pie and roasted veggies
Apr 18th, 2015![Will Atkinson Will Atkinson](https://s3.amazonaws.com/delectable-profile-photos/willatkinson-1432131600-771c431f11c3_250x250.jpg)
Fantastic. Oxidized, unfiltered goodness.
Fantastic. Oxidized, unfiltered goodness.
Feb 2nd, 2015![Mason Balistreri Mason Balistreri](https://s3.amazonaws.com/delectable-profile-photos/masonbalistreri-1518530630-2e5f9f7e46c4_250x250.jpg)
Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits
A bit funky with oxidized character.
A bit funky with oxidized character.
Jan 28th, 2015![Les Huisman Les Huisman](https://s3.amazonaws.com/delectable-profile-photos/leshuisman-1429414971-5717f3e5ca01_250x250.jpg)
2013 vintage.
Skin contact Vermintino with the last of my fresh porcinis, made into a risotto.
It works great together.
2013 vintage.
Skin contact Vermintino with the last of my fresh porcinis, made into a risotto.
It works great together.
![Ryan Stotz Ryan Stotz](https://s3.amazonaws.com/delectable-profile-photos/ryan-stotz-1418566129-d68512a06fd7_250x250.jpg)
Just a little oxidation, leaving the dried orange peel, oily herbs and salty nuts vivid and broad. Enough body and texture, and even a bit of bloody tang to stand up to grilled mushroom crusted venison backstrap on sherried cebollitas.
Just a little oxidation, leaving the dried orange peel, oily herbs and salty nuts vivid and broad. Enough body and texture, and even a bit of bloody tang to stand up to grilled mushroom crusted venison backstrap on sherried cebollitas.
Apr 28th, 2015