Do you have orange wine?
YES! We absolutely carry orange wines (aka amber wine, aka skin-contact white wine). In fact they are some of our favorite wines to open during these warmer months. Read a little more about what they are here…
Orange wines are made from white grapes that go through the red winemaking process. Once grapes are harvested, the clusters or bunches are pressed and fermented with the skins (and sometimes the stems). During the conventional white winemaking process the juice is separated from the skins. That’s it. It’s just white wine with more concentrated flavor and a little extra texture.
That texture comes from tannins. Tannins are phenols, a compound found in the stems, skins, and seeds of grapes. In your mouth, it’s that sticky, drying sensation you experience when you take a sip of red or orange wine. Intensity levels vary depending on the varietal and the length of skin contact. Riesling, Chenin Blanc, Sauvignon Blanc, and Sémillon are ideal for orange wines because they have high levels of acidity and a more reliable tannic structure.
Wines have been made this way in countries like the Republic of Georgia for thousands of years. Winemakers of antiquity did not have the luxury (Or likely the patience. Let’s be real, the olden days were no picnic, people needed wine in a hurry) to separate juice from skins. Wine was made by crushing grapes and fermenting everything together inside clay amphorae or qvevri. Temperature control was achieved by burying these vessels in the ground and sealing them with beeswax and cloth coverings.
Today, aside from a small handful of Northern Italian producers using large Slavonian barrels, very little oak is used in the production of orange wines. Amphorae, cement, and stainless-steel tanks are ideal for preserving freshness so that wines can be consumed right away. This is especially helpful right now because demand for orange wine is only growing.
Orange wines can be found in varying shades of yellow, gold, orange, or pink depending on the varietal. Grapes like Pinot Gris have a rosy hue so when they experience skin contact they appear almost magenta in color.
The flavors of orange wines are unlike anything else. Across the board you will get a lot of apricot, peach, and nectarine, both yellow and white. You will notice a lot of honey and apple notes (think Fuji or Jonagold). But the tertiary flavor profiles are totally off the wall. Varnish and rubber are all over the place. That might not sound so delicious but think of a pair of brand new sneakers or a freshly painted deck. They’re satisfying smells. Those volatile aromas bring incredible personality to orange wines. Coupled with higher levels of acidity and lower serving temperatures, the resulting wines are unique and incredibly refreshing.
Join us at Wine Press Fenway this Thursday, June 23rd for our Orange Wine tasting where all orange wines will be 15% off when you shop in store!
Creta Paglia, Folk
Region: Calabria, Italy
Grape: Pecorello
Dirrrrty. Tannins that grip like velcro. Brett-tastic in the best way. Lemons and pressed gardenia too, but it's all about structure.
Casa di Baal, Marialonga
Region: Colli di Salerno IGT - Campania, Italy
Grapes: Fiano, Falanghina
A nose full of apricot shortbread. Lots of pineapple and white pepper on the palate. It’s our new favorite skin-contact white. All the fruit you need with a nice, dry finish. Time to have a bonfire on the beach.
Estación Yumbel, Tinaja
Region: Secano Interior Yumbel - Sur, Chile
Grape: Muscat of Alexandria
This is what orange wine should be. This wine is simply cheerful. Light texture, orange zest, dried apricots, and lively acidity.
Jász Laci, Rising Sun
Region: Somló, Hungary
Grapes: Chardonnay, Juhfark
So much tangerine on the nose, light and smoky in your glass. This bright, sticky orange wine is so good. Roast a chicken and sautée some mushrooms friends.
Q500, Colline Pescaresi Passerina
Region: Colline Pescaresi IGT - Abruzzo, Italy
Grape: Passerina
Producer: Azienda Agricola Colle Trotta — Q500
The new vintage of the Passerina is chic and textured. Plenty of acidity and savory goodness to stand up to your favorite cheeses. A serious staff favorite.
