Orange Wine

Orange wine is white wine made like red wine. Instead of pressing the juice off the grapes right away, the winemaker leaves the white grape skins and seeds in contact with the juice as it ferments. That contact draws out color, aroma and tannin, giving the wine its amber tone and textured feel. You will also see it called skin-contact wine or skin-macerated white.

Not by definition, but the two overlap closely. Skin contact gives the juice natural protection while it ferments, so orange wine is often made with minimal intervention and little or no added sulfites. Every orange wine in this collection comes from a natural grower working with as little intervention as possible in the cellar.

Expect more structure than a typical white. Common notes include dried apricot, orange peel, honey, hazelnut and black tea, framed by a savory, gently tannic grip. The style ranges from light and floral to deep and powerful, depending on the grape and how long the juice spent on its skins.

White grapes are fermented on their skins and seeds, sometimes for a few days, sometimes for several months. The longer the maceration, the deeper the color and the firmer the tannin. Many producers ferment in neutral vessels such as clay amphorae or qvevri, a technique that traces back thousands of years to the country of Georgia.

Serve it cooler than red but warmer than a crisp white, around 54 to 57°F. Use a larger glass and give it a few minutes of air, since most orange wines open up and soften as they breathe. Many taste even better on the second day.

Its tannin and savory edge make it one of the most food-friendly styles you can pour. It stands up to bold, spiced and umami-rich cooking: think curry, charcuterie, aged cheese, roast chicken and fermented dishes.