What is orange wine: 5 examples to know & enjoy them

If you have recently heard of orange wine but you have not yet dared to experiment, do not be afraid:

it has come to you to get you out of the boredom of the classic white booklet.

It is not a fashionable wine: it is simply undergoing a resurgence at an opportune moment, given that natural practices in the vineyard are in the spotlight, and its production is closely linked to manual vinification without intervention.

Contrary to what its nomenclature may suggest, this type of wine has nothing to do with oranges, as they are not part of its production. So, what really is an orange wine?

In simple terms, orange wine is a white wine made in the style of red wines: the grape must is left to macerate with its skins for a certain period of time, and this contact tints its final hue, which can range from golden yellow to deep orange, passing through different oxidized tones, depending on how long it is left with the skins.

Why macerate with the skins?

This practice dates back to ancient times, to the times when it was necessary to use ingenuity to preserve food. When the production of white wine began, it was necessary to use some system to prevent spoilage and oxidation, and it is precisely this protection that maceration with skins provides to a wine, as such contact helps to proliferate the presence of natural sulfites in the wine during fermentation, helping it to create resistance.

The contact time with the skins will be in proportion to what the winemaker wants to achieve, and can take a few days or several months, affecting not only maceration, but also fermentation and later aging, which can be carried out in amphorae such as the Qvevri in the Georgia region, wooden barrels or vats or stainless steel tanks.

What aromas and flavors are found

in these wines?

The effects of long macerations create nuances at all levels, giving the wine a very interesting character. It is important not to be fooled by the coppery and cloudy tones that characterize orange wines, because, far from being defects, they are the result of letting nature follow a rhythm more in accordance with it.

On the nose we can find a myriad of aromas of ripe stone fruits, citrus peels, aromatic herbs and some white flowers, as well as notes of spices, dried fruits, earthy and saline tones or some sweetness. In the mouth we will also find pleasant peculiarities acquired by the effect of the skins: more marked tannins, softer and discreet acidity and a sensation of volume accompanied by a great structure. These are powerful wines full of flavor and strength.

Where is it produced?

Although the origins of orange wine are in the cradle of wine par excellence (Georgia and Armenia) about 6000 years ago, nowadays you can find productions in areas such as Italy, Austria, Slovenia or Spain, where passionate winemakers demonstrate with brilliant results that another type of white wine is possible.

Five examples of orange wine

Feel like experimenting? Here are five wines with which you can start making your mouth water:

1. Cueva Tardana Orange, from Bodegas Cueva
   The producer Mariano Taberner uses the Tardana grape variety to produce a wine full of fruity expression and freshness, which is in contact with its skins for 3 months. Made in La Portera, Valencia.
   
   
2. Radikon Ribolla Gialla, of the winery Radikon from Friuli Venezia Giulia, Italy.
   Stanislao Radikon is one of the forerunners of orange wine. From the Ribolla Gialla variety, he produces a wine that spends 4 years in wooden barrels before being released on the market.
   
   
3. Chinuri, from the winery Pheasant's Tears
   In the area of Kaheti, Georgia, there are some of the most interesting references to orange wine in the world, and the work of winemakers John Wurdeman and Gela Patalishvili certainly does not go unnoticed. Chinuri is the variety used to make a wine that undergoes alcoholic fermentation in Qvevri (clay amphora buried in the ground) for nine months.
   
   
4. Wein Der Stille 2013, from the winery Strohmeier
   Franz Strohmeier from Austria proposes a combination of Sauvignon Blanc, Chardonnay, Muskateller and Weiss Burgunder grapes to produce a wine fermented with its skins in 500 and 600 liter barrels for 12 months before bottling.
   
5. Els Bassotets, of the winery Escoda-Sanahuja
   In Conca de Barberà we find the project of Joan Ramon Escoda and Mª Carmen Sanahuja, where they elaborate with Macabeo and Chenin Blanc varieties a living wine that spends 10 months in stainless steel tanks.

How do I serve them and

what do I pair them with?

• Orange wines need a certain temperature to be able to express their qualities, therefore it is recommended not to drink them excessively cold. A serving temperature of between 13ºC and 16ºC will make them much more interesting and accessible.
• As these are wines that need oxygen to find their expression, decanting before serving can also be beneficial.
• Orange wines can be enjoyed alone or with all kinds of food: cured and semi-cured cheeses, blue fish or barbecued meats and/or vegetables.
  
  

And to finish this article, a fact you probably didn't know:
How do oranges communicate with each other? They speak in Mandarin.

Cheers.