The ever-changing world of wine has had many trends rise and fall over time, but one style that will have captured everyone's attention as something that won't go out of style for very long is orange wine. It is white grape wine fermented in contact with white grape skins, hence its other name is orange wine. This ancient technique of winemaking, now revived in the modern world, gives a distinct, complex, and flavorful wine that intrigues both the veteran wine drinker and the novice. As orange wine gains momentum, it's time to learn what makes orange wine different from traditional white and red wines, and why orange wine has emerged as one of the most thrilling wine trends at present.
Orange wine is also called skin-contact wine. It is made from white wine grapes, but the techniques applied to produce it are the ones that are usually reserved for red wine. Winemakers don't separate the juice from the skins immediately; they let the juice ferment with the skins for a long time. This process endows the wine with its characteristic amber or orange color and more tannins, structure, and complexities not normally encountered in traditional white wines. The final product has a richness and full-bodied taste and usually carries a unique combination of fruitiness, earthiness, and nuttiness.
Orange wine was fermented thousands of years ago, but its earliest known roots could be traced to the Caucasus region, today Georgia, in clay vessels of considerable size, known as qvevri. This age-old practice was continued and modified, shaping many of the present winemaking styles across the globe. Now, orange wines are made all over the wine regions of the world, ranging from Italy and Slovenia to France and Spain, and even the United States.
The production of orange wine is made through a process that distinguishes it from red and white wines. The major steps of the wine production process include:
White grape varieties such as Pinot Grigio, Sauvignon Blanc, Rkatsiteli, and Malvasia are commonly used for orange wine. The choice of grape variety influences the final wine’s aroma, acidity, and tannin levels. Some producers dabble in a variety of blends to obtain special flavor profiles. Many producers will also select their grapes as being high-quality, organic, or biodynamically farmed; minimal intervention is preferred in most orange wine productions.
Unlike white wines, where grape skins are separated immediately, orange wines ferment for weeks or months with the skin. This protracted contact results in the tannin and phenol extracts along with the aromatic compounds which contribute to a rich texture of the wine and its depth. The length of contact time between the juice and the skins can be variable depending on what the winemaker wants but may affect the intensity and structure of the final wine. Fermentation may also take place in clay amphorae, stainless steel tanks, or oak barrels to enhance various characteristics.
Many orange wines are made by natural or low-intervention winemaking methods, avoiding any additives and relying on native yeasts to initiate fermentation. The wine will preserve its authenticity and natural expression of terroir. Some do not fine or filter, causing the wine to be a little cloudy and much more textured. Limiting the sulfur additions maintains the rawness and vibrancy of the wine, which makes it appealing to those who love natural wines.
Orange wines, depending on their complexity of taste, may spend time aging in clay, oak, or stainless steel tanks, which would only add further nuances to their tastes. However, the different oxidative characteristics increase when the wines spend more time aging. Earthy depth can come from clay, while the flavor of spice, structure, or both is supplied by oak. The refinement and integration of its tannin and other flavors make a nice, singular, and complex drink.
The skin contact will enhance the level of structure for the wine, resulting in a level of depth and complexity equivalent to that of red wines but with the refreshing qualities of white wine.
Orange wine is highly rich, varied, and unpredictable in flavor. Due to the extended contact with the grape skins, it displays characteristics not generally found in conventional white wines. Some common tasting notes are:
The diversity in flavor makes orange wine a versatile option for pairing with a wide range of foods, from charcuterie and cheeses to spicy Asian dishes and roasted meats.
Orange wine has become something of a trendy phenomenon these recent years. Today, with this interest worldwide in something unique to drink, several reasons have led to the popularity of orange wines.
This modern winemaking method has revitalized ancient ways of winemaking, finding a place within the natural wine movement. The interest in the old and traditional way of producing orange wines has also made history, as well as the art that goes into each bottle. Terroir-specific wines produced using these ancient methods are unique yet very much related to their origins.
Amber color and orange wine's cloudy appearance make for an Instagram-worthy drink for the young consumer, who takes pictures of such visually appealing drinks. The unusual look raises curiosity and encourages social media sharing, making more people interested in the category. Orange wines have become part of the carefully curated lists of most wine bars and restaurants, therefore increasing their reach.
Wine education is assisting more wine enthusiasts in broadening their horizons beyond the classic styles, thereby increasing their appreciation for little-known orange wine. Sommeliers and educators are popping up as key drivers in approaching consumers regarding the details of wines with skin contact. Tasting events, wine clubs, and online courses have shifted the territories where orange wine was once tabooed because of its mystery.
Orange wine is terrific because of the rich flavors and tannic structure that it brings, to which many other cuisines do well. In fact, among foodies and sommeliers, it tops the list in complementing Middle Eastern cuisine, sushi, and grilled meat for a dining experience. That's why they can hold robust flavors that adventurous eaters just love.
It's invigorating and satisfying for the newcomer to orange wine. Here are some tips for selecting, serving, and enjoying orange wine:
Look for orange wines from regions that have become associated with skin-contact wines, including Georgia, Friuli-Venezia Giulia in Italy, and Slovenia. Skilled producers at these levels will have perfected their craft, so the very best bottles will be genuine expressions of orange wine. Start by tasting through a variety of producers and grape varieties to find your preference.
Orange wine should be served at a slightly chilled temperature, about 50-55°F (10-13°C) so that its aromatic complexity is appreciated while its freshness is preserved. If served too cold, the flavors are muted; if served too warm, it can become too tannic. Gradual cooling ensures an optimal drinking experience.
Orange wine is a good match for nearly every meal, although it goes quite well with some Mediterranean food, fermented foods, grilled seafood, or spicy Asian dishes. Since orange wine contains tannins, it's a great complement to richer, more umami-rich foods, so it stands as one of the best wines for adventurous eaters.
Orange wine has found a niche in the wine world and attracted enthusiasts by its deep flavors, bold structure, and rich history. More people embracing these qualities make it increasingly popular as one of the must-try wine trends. Orange wine can be enjoyed either alone or paired with food and provides an exciting taste for anyone looking to broaden their wine palate.
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