Orange Wine: Demystified

Jul 16

The Basics

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.

Some History

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.

Flavors

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 (see the Forlorn Hope, Dragone Ramato).

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.

The Take-Away

Orange Wine = Amber Wine = Skin Contact Wine

It is simply white wine made using the red winemaking method

Oranges are not involved in any part of the process (read that again Mom)

A little skin contact is always a good thing (for grapes, 6ft is ideal for humans right now)

The Wines

We’ve chosen four of our favorite orange wines that we think represent the category perfectly. So, let us know what you think! If you have more questions about orange wines, or anything wine-related, never hesitate to comment or send an email. Cheers!

-Chelsie