What is orange wine, and how is it made

Orange wine is white wine made by leaving the grape skins in contact with the juice during fermentation, just as red wine is made. The extended contact with skins, seeds and sometimes stems gives the wine an amber or orange hue, along with tannins, texture and flavours you would not find in conventional white wine. Ballantynes explores how this ancient method works, what to expect from a glass, and why it has become a favourite among adventurous drinkers.

The winemaking process behind orange wine

White grapes are pressed and the juice is left in contact with the skins, seeds and occasionally stems for anywhere from a few days to several months. This is called maceration or skin contact. During this time, compounds in the skins—tannins, pigments, flavour precursors—leach into the juice. The wine ferments on the skins, often in clay amphorae, concrete eggs or old wooden barrels, and the winemaker decides when to press the skins away.

The longer the contact, the deeper the colour and the more pronounced the tannin. A wine with a week of maceration might be pale gold with a gentle grip; one with three months can be deep amber with a structure closer to red wine. Many producers use natural or low-intervention methods, allowing wild yeasts to ferment the wine and adding little or no sulphur.

Why the colour is not actually orange

The name is a misnomer. The colour ranges from pale straw through gold, amber and bronze to deep copper, depending on the grape variety, the length of maceration and how the wine has aged. "Orange" is shorthand, borrowed from the natural-wine scene; some producers prefer "amber wine" or "skin-contact white," whilst others in Georgia, where the method has been practised for thousands of years, call it by its traditional name, qvevri wine.

How orange wine tastes and feels

Expect weight, grip and savoury complexity. Tannin is the most obvious difference from conventional white wine: it dries the palate and gives the wine structure, much as it does in red wine. Flavours lean towards dried fruit, nuts, tea, honey, citrus peel and spice, often with an oxidative character—think bruised apple, quince or dried apricot. Acidity is usually present, but the tannin and texture take the lead.

The mouthfeel is fuller than white wine, sometimes almost chewy. Some orange wines taste funky or wild, with notes of hay, bread dough or farmyard; others are clean and focused. Much depends on the producer's style and the level of intervention during winemaking.

Grape varieties suited to skin contact

Any white grape can be made into orange wine, but some respond better to extended maceration. Ribolla Gialla, Friulano and Pinot Grigio from northeastern Italy have become benchmarks. Rkatsiteli and Mtsvane from Georgia are traditional choices, often fermented in clay qvevri buried underground. Grüner Veltliner, Gewürztraminer, Chenin Blanc and even Chardonnay have all been used successfully.

Aromatic varieties often produce wines with pronounced floral or spice notes, whilst neutral grapes take on more texture and savoury character. The grape's natural tannin content and acidity determine how well it stands up to prolonged skin contact.

The difference between orange wine, white wine and rosé

White wine is made by pressing white grapes and fermenting the juice without the skins. Rosé is made by leaving red grape skins in contact with the juice for a few hours, then removing them to leave a pink tint and light body. Orange wine sits in the middle: white grapes are fermented with their skins for days or months, extracting tannin and colour without crossing into red-wine territory.

Where orange wine comes from

The technique is ancient. Georgian winemakers have fermented wine in buried clay qvevri for over eight thousand years, and the method is recognised by UNESCO as part of Georgia's intangible cultural heritage. In Friuli, northeastern Italy, winemakers have made skin-contact whites for generations, though commercial interest waned until the natural-wine movement revived it in the late twentieth century.

Today, orange wine is made across Europe, the Americas, Australia and South Africa. Slovenia, Austria and parts of northern Italy remain strongholds, but producers in England, California, Oregon and New Zealand are experimenting with the style as well.

How to serve and enjoy orange wine

Chill it lightly—around ten to twelve degrees Celsius—rather than straight from the fridge. Too cold and the tannin can taste harsh; slightly warmer and the flavours open. Decanting helps aerate the wine and soften any initial funkiness, especially with bottles that have spent time in the cellar.

Use a larger glass, as you would for red wine, to let the aromas develop. Orange wine benefits from air and often improves over the course of an evening.

Steps to try orange wine at home

1. Buy a bottle from a producer in Friuli, Slovenia or Georgia—look for terms such as "skin contact," "amber" or "qvevri" on the label.
2. Chill the wine to cellar temperature, not ice-cold, and open it half an hour before serving.
3. Pour a small amount into a large glass and smell it first—notice the weight and colour compared with a conventional white.
4. Taste it, paying attention to the texture and where the tannin grips your palate.
5. Pair it with food that can stand up to the tannin and savour: roast chicken, grilled vegetables, aged cheese or spiced dishes.

Pairing orange wine with food

The tannin and body of orange wine let it bridge the gap between white and red. It suits dishes that would overwhelm a delicate white but feel too light for a heavy red. Roast poultry, pork belly, mushroom risotto, root vegetables and hard cheeses all work well. Spiced food, particularly Middle Eastern and North African flavours, is a natural match: the tannin cuts through richness and the wine's savoury notes echo cumin, coriander and saffron.

Avoid very delicate fish or creamy desserts; the tannin can clash. Oily fish such as mackerel or salmon, however, can hold their own.

Reading an orange wine label

Labels often mention the length of maceration, the type of vessel used for fermentation, and whether the wine is unfiltered or unfined. "Qvevri" signals Georgian tradition and clay fermentation; "anfora" or "amphora" means the same elsewhere. "Natural" or "low intervention" usually indicates wild fermentation and minimal sulphur, though these terms are not legally defined.

If the label names a single vineyard or parcel, the wine is likely more focused and terroir-driven. Generic blends tend to be easier-drinking and less extreme.

Common questions about orange wine

Does orange wine taste like orange? No. The name refers to the colour, not the flavour. You might pick up citrus peel or dried fruit, but the wine is savoury and tannic, not sweet or fruity in the way orange juice is.

Is orange wine natural wine? Not always, though there is significant overlap. Many orange wines are made with minimal intervention, but the defining feature is skin contact, not natural winemaking philosophy. You can find orange wines made with commercial yeast, added sulphur and filtration.

Will I like orange wine if I usually drink white? That depends on whether you enjoy texture and tannin. If you prefer crisp, clean whites, orange wine may feel heavy or astringent at first. If you are curious about fuller-bodied, more complex wines, it is worth exploring.

#White wine #Tannin #Food pairing

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