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Muri 'Fade To Black' Non-Alcoholic Sparkling Red, Copenhagen, Denmark NV
Regular price
$38.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
'Fade To Black' is a gently sparkling red cuvée that blends fermented red currants, chamomile kefir, and fig leaf and pine needle kvass to create a complex and refreshing flavor profile.
Muri, an innovative beverage producer based in Copenhagen, Denmark, crafts non-alcoholic drinks using fermentation techniques inspired by the city's gastronomic community. Muri's head of research and production, Ioakeim Goulidis, previously worked at the Noma Fermentation Lab, where he honed his skills in fermentation techniques. This experience has significantly influenced Muri's approach to crafting non-alcoholic beverages, emphasizing innovative fermentation processes and complex flavor development.
- FARMING: Utilizes foraged and organic ingredients
- INGREDIENTS: Red currants, black currants, chamomile, malt, fig leaf, pine needles, sugar, salt, yeast
- PRODUCTION: Combines multiple short fermentations, including red and black currant piquette fermented with Pichia kluyveri yeast, chamomile-infused water kefir, and sourdough starter kvass infused with fig leaves and pine needles; blended in stainless steel tanks, pasteurized, and carbonated to 2.5 bars
- TASTING NOTES: Juicy and fresh, with dark, fruity aromatics and balanced acidity; flavors of red berries complemented by earthy notes of fig leaves, pine, and a subtle sourdough tang on the finish
- FOOD PAIRINGS: Pairs well with charcuterie, pizza, steak tartare, mezze, and tartare
- DETAILS: Sparkling; 750mL; ABV: <0.5%; contains gluten and may contain sulfites
Regular price
$38.00
'Fade To Black' is a gently sparkling red cuvée that blends fermented red currants, chamomile kefir, and fig leaf and pine needle kvass to create a complex and refreshing flavor profile.
Muri, an innovative beverage producer based in Copenhagen, Denmark, crafts non-alcoholic drinks using fermentation techniques inspired by the city's gastronomic community. Muri's head of research and production, Ioakeim Goulidis, previously worked at the Noma Fermentation Lab, where he honed his skills in fermentation techniques. This experience has significantly influenced Muri's approach to crafting non-alcoholic beverages, emphasizing innovative fermentation processes and complex flavor development.
- FARMING: Utilizes foraged and organic ingredients
- INGREDIENTS: Red currants, black currants, chamomile, malt, fig leaf, pine needles, sugar, salt, yeast
- PRODUCTION: Combines multiple short fermentations, including red and black currant piquette fermented with Pichia kluyveri yeast, chamomile-infused water kefir, and sourdough starter kvass infused with fig leaves and pine needles; blended in stainless steel tanks, pasteurized, and carbonated to 2.5 bars
- TASTING NOTES: Juicy and fresh, with dark, fruity aromatics and balanced acidity; flavors of red berries complemented by earthy notes of fig leaves, pine, and a subtle sourdough tang on the finish
- FOOD PAIRINGS: Pairs well with charcuterie, pizza, steak tartare, mezze, and tartare
- DETAILS: Sparkling; 750mL; ABV: <0.5%; contains gluten and may contain sulfites