The darling "niche" style of sommeliers in trendy restaurants and wine bars across the country, "𝐨𝐫𝐚𝐧𝐠𝐞 𝐰𝐢𝐧𝐞𝐬" have a truly remarkable story to tell. First fermented in buried earthenware "qvevri" way back in 6,000 BC in the original cradle of winemaking (present-day Georgia), this singular style enjoyed a modern renaissance in the 1990's and has been on the rise again ever since. But what exactly is "orange wine," how is it made and how can we enjoy it?
In a way, rosé and "orange wine" are two alternative styles lying somewhere between white and red wine. The former is created by shortening the time that red grapes spend macerating on their skins during fermentation, while the latter results from extending the time that white grapes spend doing the same. Color compounds seeping out from the skins dye these "skin-contact wines" a deep golden, amber or bright orange color, while the tannins extracted lend them a remarkably full-bodied mouthfeel and robust texture on the palate. Although orange wines come in a wide array of grape varieties from many different terroirs around the world, they have in common a special aromatic intensity. They pour forth notes of honeyed stone fruit, dried orange rind and toasted nuts, along with pleasant oxidative nuances of bruised fruit, especially bruised apple.
These are big, bold white wines with plenty of body and acidity, which will hold their ground even with the most generously flavored dishes. We recommend pairing them with equally bold an intensely flavored dishes: spicy red curry, smoky eggplant, a Moroccan lamb tagine, Ethiopian slow-cooked goat tibs, or Sichuan “dan dan” noodles.
