Catalan vi ranci isn’t for the faint of heart. No, I’m not talking about those who drink it as is the case with something like Malört, but instead I’m talking about those who decide to make it. To start a vi ranci, you take an otherwise normal barrel of wine that’s not quite full and then… do nothing. You let it sit, exposing the wine to oxygen and for all purposes spoiling (i.e. ‘rancifying’), for years and eventually, decades. It’s a process by which the wine is as godawful as […]
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