Catalonia has been doing this for 300 years.

Before modern winemaking equipment existed in Catalonia, farmers couldn't separate juice from grape skins -- so they left them together and made something interesting instead. Mas Goma is a family farm that's been on the same land since 1724. Joan and his father grow 60-year-old vines using biodynamic methods and make this wine the old Catalan way: part of the juice spends time on the skins, part goes straight to press, nothing added. The result is golden, a little hazy, and totally its own thing.

This is the bottle you bring to the dinner party where someone has a good cheese spread and tinned fish on the table. It goes with all of it. It's also the one that makes you the interesting person -- not because you explain it, but because it tastes like nothing else anyone has opened that night.

Serve cold. Let people find it on their own.