Ricca Terra - Juicy June 2021

$30.00
Sale price

Regular price $30.00

Negroamaro & Grenache

Who is Juicy June? It is our lively and youthful early release red wine that we bottle in June of each year, only months after harvest. The disobedient tendencies to challenge traditions and ask "why not" more often than we should, ensures life is full of adventures and the small but priceless treasures are found. Hello Juicy June!

Beaujolais nouveau is a French thing! By the law of their land, the Gamay grapes must be harvested by hand. The early released red wine is bottled, only weeks after harvested, and sold at the same time every year, accompanied by fireworks, music and festivals. 

Juicy June is Australia’s Beaujolais nouveau! We harvest by hand, ferment in old oak and bottled in the shortest time possible from when the grapes were plucked from the vines.  Instead of using Gamay, Negroamaro and Grenache are the varieties of choice. They bring bright and flavoursome characters to this wine. 

All the grapes are grown in a sustainable manner and meet vegan standards. 

Let’s forget about the wine for one-second! The label of this wine is amazing. It is happy, colourful and just makes you feel great. 

The Producer

The Dare to Dream - Ashley & Holly Ratcliff

In 2003, we purchased our first vineyard in Barmera, South Australia. Our vision was to plant, nurture and make wine from grape varieties that were best suited to Australia’s warm and dry climate. Chardonnay, Cabernet Sauvignon and Merlot quickly made way for Nero d’Avola, Montepulciano, Tinta Barroca, Fiano, Vermentino and many other Mediterranean grape varieties.

Our vision became reality and in 2019, we were awarded a five star rating in the 2020 James Halliday Wine Companion and again in 2021, also listed in the Top 10 upcoming wineries in Australia.

The secret behind Ricca Terra’s premium wines is to use grape varieties that are better suited to the warm and dry climatic conditions of the Riverland. The implementation of viticulture practices that strive for quality, practices such as crop thinning, hand pruning and hand harvesting.

Ricca Terra is recognised for its innovation, leadership and vision, which helps contribute to the future reputation and excitement of Australian Wine.

Winner of the Gourmet Traveller Viticulturist of the Year, we have challenged tradition and forged lasting change with our vineyards & wines.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

Negroamaro & Grenache

Who is Juicy June? It is our lively and youthful early release red wine that we bottle in June of each year, only months after harvest. The disobedient tendencies to challenge traditions and ask "why not" more often than we should, ensures life is full of adventures and the small but priceless treasures are found. Hello Juicy June!

Beaujolais nouveau is a French thing! By the law of their land, the Gamay grapes must be harvested by hand. The early released red wine is bottled, only weeks after harvested, and sold at the same time every year, accompanied by fireworks, music and festivals. 

Juicy June is Australia’s Beaujolais nouveau! We harvest by hand, ferment in old oak and bottled in the shortest time possible from when the grapes were plucked from the vines.  Instead of using Gamay, Negroamaro and Grenache are the varieties of choice. They bring bright and flavoursome characters to this wine. 

All the grapes are grown in a sustainable manner and meet vegan standards. 

Let’s forget about the wine for one-second! The label of this wine is amazing. It is happy, colourful and just makes you feel great. 

The Producer

The Dare to Dream - Ashley & Holly Ratcliff

In 2003, we purchased our first vineyard in Barmera, South Australia. Our vision was to plant, nurture and make wine from grape varieties that were best suited to Australia’s warm and dry climate. Chardonnay, Cabernet Sauvignon and Merlot quickly made way for Nero d’Avola, Montepulciano, Tinta Barroca, Fiano, Vermentino and many other Mediterranean grape varieties.

Our vision became reality and in 2019, we were awarded a five star rating in the 2020 James Halliday Wine Companion and again in 2021, also listed in the Top 10 upcoming wineries in Australia.

The secret behind Ricca Terra’s premium wines is to use grape varieties that are better suited to the warm and dry climatic conditions of the Riverland. The implementation of viticulture practices that strive for quality, practices such as crop thinning, hand pruning and hand harvesting.

Ricca Terra is recognised for its innovation, leadership and vision, which helps contribute to the future reputation and excitement of Australian Wine.

Winner of the Gourmet Traveller Viticulturist of the Year, we have challenged tradition and forged lasting change with our vineyards & wines.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.