Orange natural wine is white wine made using red winemaking techniques. The process involves fermenting white grapes with their skins, seeds, and sometimes stems for an extended period. This skin contact, called maceration, extracts tannins, phenolic compounds, and pigments that transform the wine's color, texture, and flavor profile. The result is a wine with amber to deep copper hues, fuller body than conventional white wine, and a tannic structure more commonly associated with red wine.
The wine industry also uses terms like skin-contact white wine, amber wine, or macerated white wine to describe this category. Maceration duration varies dramatically based on the desired style: short maceration (3 to 7 days) produces lighter amber wines with moderate tannins, medium maceration (1 to 3 months) creates more structured wines with deeper color, and extended maceration (6 to 12 months) yields the most intense expressions with significant tannic grip and complex aromatics.
Which Countries and Regions Are Represented in This Collection?
Italy leads the selection with wines from Lazio, Emilia-Romagna, Friuli-Venezia Giulia, Abruzzo, Sicily, Veneto, Campania, Liguria, Sardinia, Umbria, and Piedmont. Friuli-Venezia Giulia, together with neighboring Slovenia, is considered a center of orange wine production, where winemakers pioneered techniques like extended skin maceration and fermentation in amphorae. Producers like Radikon, Le Coste, and Frank Cornelissen represent Italian orange winemaking traditions.
France contributes a significant selection, particularly from Alsace, Languedoc-Roussillon, Jura, Savoie, Ardèche, and the Loire Valley. Jean-Marc Dreyer in Alsace produces notable skin-contact wines. The United States is represented by wines from California, Oregon's Willamette Valley, and New York, with producers like Field Recordings, Ruth Lewandowski, Wonderwerk, and Deux Punx. Austria offers biodynamic orange wines from Burgenland, including bottles from Meinklang. Georgia, where orange wine originated over 8,000 years ago, is represented by producers like Pheasant's Tears working with indigenous varieties in traditional qvevri.
What Grape Varieties Are Used in Orange Wine?
The collection features a diverse range of white grape varieties. Italian orange wines use Trebbiano, Malvasia, Catarratto, Friulano, Ribolla Gialla, Greco, and Fiano. Friuli-Venezia Giulia contributes wines from indigenous varieties like Ribolla Gialla and Friulano, as well as Pinot Grigio, Sauvignon Blanc, and Chardonnay. French orange wines feature Pinot Gris, Gewürztraminer, Riesling, Savagnin, and various southern French varieties.
Austrian producers work with Welschriesling, Pinot Gris, and Traminer. Georgian orange wines use ancient indigenous varieties like Rkatsiteli, Mtsvane, and Khikhvi, fermented in buried clay vessels called qvevri. California producers often blend multiple aromatic varieties, including Chenin Blanc, Malvasia Bianca, Vermentino, and Albariño.
What Is the History of Orange Wine?
Orange wine represents one of the oldest winemaking methods in the world. Archaeological evidence from Georgia confirms that winemaking using skin-contact fermentation in clay vessels dates back over 8,000 years. Georgian winemakers developed the qvevri method, fermenting and aging wine in large egg-shaped clay vessels buried underground. These earthenware amphorae maintain consistent cool temperatures naturally and allow controlled oxygen exchange.
The traditional Georgian approach involves crushing whole grape clusters into qvevri, sealing the vessels, and leaving them undisturbed for months. UNESCO recognized Georgian qvevri winemaking as Intangible Cultural Heritage of Humanity in 2013. In Italy's Friuli-Venezia Giulia region, winemakers like Josko Gravner and Stanko Radikon revived extended maceration techniques in the 1990s, sparking renewed global interest in skin-contact white wines.
What Does Orange Wine Taste Like?
Orange wine offers a sensory profile distinct from both white and red wines. The color ranges from pale gold to deep amber, burnt orange, or copper, depending on maceration length and grape variety. The texture is fuller and more substantial than conventional white wine, with a tannic grip that provides structure and a slightly drying sensation on the palate.
Aromatic profiles typically include dried apricot, quince, honey, beeswax, orange peel, walnut, hazelnut, chamomile, dried flowers, tea leaves, and herbs. Some wines show oxidative notes like apple cider or sherry-like nuttiness. On the palate, expect stone fruit flavors that lean toward dried or preserved rather than fresh, bitter orange pith, herbal and botanical qualities, and refreshing acidity. The collection includes light-bodied, medium-bodied, and full-bodied options.
How Is Orange Wine Different from White Wine?
The key difference lies in production method. Conventional white wine is made by pressing white grapes and fermenting only the juice, with minimal skin contact. Orange wine ferments the juice together with the skins for an extended period, extracting compounds that change the wine's character fundamentally.
This extended maceration gives orange wine its amber color, tannic structure, and more complex flavor profile. Orange wines typically have fuller body and more textural weight than white wines. They also tend to have better aging potential due to the phenolic compounds extracted during maceration. While white wines are usually served cold, orange wines benefit from slightly warmer serving temperatures that allow their aromatics and flavors to express fully.
How Should I Store and Serve Orange Wine?
Serve orange wine slightly cool, between 55 and 60°F. This temperature preserves freshness while allowing aromatics and flavors to develop. Avoid over-chilling, which mutes complexity and emphasizes tannins. Store orange wine at consistent cool temperatures between 50 and 59°F, away from direct light and vibration.
Many orange wines improve with air. After opening, aromatics develop and flavors expand. Some orange wines taste better on the second or third day as controlled oxygen exposure adds dimension. Store opened bottles in the refrigerator with a proper seal. Orange wines with visible sediment may require careful pouring. The sediment is harmless but can affect mouthfeel. Most orange wines in this collection are bottled unfined and unfiltered.
What Foods Pair Well with Orange Wine?
Orange wine's tannic structure, acidity, and complex flavors make it remarkably food-friendly. The tannins cut through rich, fatty dishes, while the acidity balances bold flavors.
Mediterranean and Middle Eastern cuisine pairs particularly well: mezze spreads, hummus, falafel, grilled halloumi, and lamb dishes. Orange wine handles spicy, fermented, and umami-rich Asian dishes that challenge conventional white wines, including Thai curries, Korean cuisine, Japanese miso-based dishes, and Vietnamese food. Root vegetables, mushrooms, lentils, and earthy dishes complement orange wine's oxidative notes. Aged cheeses like Parmigiano-Reggiano, Gruyère, and aged Gouda work well, as do charcuterie and cured meats.
