Orange Wine, also known as "Skin-Contact Wine", is a type of white wine made by leaving the grape skins and seeds in contact with the juice during fermentation for a period ranging from a few days to several months. This process is similar to how red wines are typically made but is applied to white grape varieties. The extended skin contact results in a wine that has a distinctive orange or amber hue, hence the name "orange wine."

The practice of making orange wine is ancient, with origins tracing back thousands of years, particularly in regions like Georgia (in the Caucasus), where traditional qvevri (large earthenware vessels) are used for fermentation and aging. In recent years, orange wines have experienced a resurgence in popularity, particularly among enthusiasts of natural and artisanal wines.

Color

Ranges from deep yellow to copper to orange, depending on the grape variety used and the length of skin contact.

Flavor Profile

Orange wines can exhibit a wide spectrum of flavors, from bold and robust to fresh and fruity, often with a noticeable tannic structure similar to red wines. The flavors can include dried fruit, honey, nuts, spices, and earthy notes.

Texture/Body

They often have a fuller body and a more pronounced texture compared to traditional white wines due to the tannins extracted from the skins and seeds.

Pairing Recomrndetions

The complex flavor profile and texture make orange wines versatile in food pairing, capable of matching with a wide range of dishes, including those typically suited to red wines.