Fresh from a trip to Georgia, I recommended this wine on Saturday Kitchen as a way of pushing the vinous boundaries on daytime TV. I’m delighted that it was so well received. As orange wines go, this Rkaciteli from the country’s best wine region, Kakheti, is not that extreme, as only part of the blend was fermented and aged in clay amphorae (qvevri). But it’s still a very good example of the style: bone dry and slightly bitter (from the skins) with notes of orange rind and black tea and a lingering, dry finish.