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What is an Orange Wine?
Orange wine is something entirely different. Orange wine is a type of white wine made by leaving the grape skins and seeds in contact with the juice, creating a deep orange-hued finished product.
How is it made?
Orange wines are the product of vinifying white grapes the way red wine is normally made. Instead of removing skins after grapes are pressed (as is standard for whites), the juice, called must, is fermented in contact with skins. The must then colours the juice and gives it a tannic structure and a bitterness similar to a red wine. They end up becoming a bolder, more savoury version of the wine from the same white grape.
What does it taste like?
Orange wines can be a little bit of a shock at first to anyone used to clear, pale-coloured, fruity white wines. Orange or amber wines tend not to be fruity but are complex, layered and structured, often with notes of dried fruit, herbs and spices, tea and a savoury umami quality. Don’t think about them as white wines but as a new style altogether.
How should it be served?
As with all wines, the flavours in orange wines are subtler when chilled and become more expressive as they warm up. If it is hot outside you will want them to be chilled and refreshing - so 10°C would be best; however, they are best served slightly warmer than a classic white and slightly cooler than a red so around 12.8°C.
Which foods pair best with Orange Wines?
Orange wines are bold and complex, and pair perfectly with foods like mushrooms, cheeses, asparagus and fennel, strong spices and nut flavours - as well as with tricky foods such as garlic and pickled foodstuffs! They’re especially great at pairing with dishes whose flavours might better match a white wine but require the fuller body of a red.
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