Orange Wine

What Is Orange Wine?

Orange wine is a white wine made in the manner of a red wine – with extended contact between the grape juice and the skins, seeds, and sometimes even the stems during fermentation and ageing. Despite the name, orange wines are not a grape variety but rather a production method that gives white grapes their characteristic amber to copper-orange colour. This winemaking technique is one of the oldest in the world and is currently experiencing a global renaissance.

Production

The decisive difference from modern white wine lies in the skin maceration time. Whereas in conventional white wine production the grapes are separated from the juice immediately after pressing, in orange wine production they remain in contact with the must for several days, weeks, or even months. During this time, phenols, tannins, and pigments are extracted from the skins into the wine – exactly as in red wine production.

Traditional Method

The most authentic and historically significant method is ageing in Qvevri, large egg-shaped clay vessels that have been used in Georgia for over 8,000 years. The grapes are placed whole – often with their stems – into the vessels buried in the ground, where they ferment spontaneously and rest on the skins for several months. The constant, cool temperature of the soil and the porous ceramic create ideal conditions for slow, complex development.

Modern Variants

Many winemakers outside Georgia use other vessels for producing orange wines: large wooden barrels, concrete tanks, or stainless steel tanks. Maceration times vary considerably – from a few days for gentler styles to several months for intense, tannin-rich wines. Some producers work with spontaneous fermentation, while others use cultivated yeasts.

Character & Flavour

Orange wines differ fundamentally from conventional white wines:

Colour: Ranging from pale gold through amber to intense copper-orange or even brownish tones, depending on grape variety, maceration time, and age.

Structure: Considerably more body and texture than regular white wines. The tannins from the skins and seeds lend a lightly astringent, grippy mouthfeel, similar to red wines but more refined.

Aromas: The fruit character shifts from fresh primary fruit to dried fruit, nuts, and oxidative notes. Typical aromas include dried apricot, almonds, honey, beeswax, hazelnut, orange peel, herbal tea, and spicy, earthy notes.

Acidity: Often more prominent and structural than in classic white wines, as the longer maceration time emphasises the perception of acidity.

Food Pairing

Orange wines are extraordinarily versatile food companions and bridge the gap between white and red wines. Their structure and tannins make them perfect partners for dishes that are normally difficult to pair with wine:

• Fermented and umami-rich foods: Kimchi, miso, aged cheese, soy sauce
• Hearty vegetarian cuisine: Roasted root vegetables, mushroom dishes, pumpkin
• Oriental and Middle Eastern cuisine: Moroccan tagines, Lebanese mezze, Turkish starters
• Grilled and smoked fish: The tannins cut through fattiness and complement smoky aromas
• Game birds and white meats: Duck, quail, rabbit

Key Growing Regions

Georgia is the cradle of orange wines, particularly the Kakheti region with its Qvevri traditions. Varieties such as Rkatsiteli and Mtsvane are classic Georgian orange-wine grapes.

Italy (Friuli-Venezia Giulia, Slovenia): The border region is the European centre of the modern orange-wine movement. Varieties such as Ribolla Gialla, Friulano, and Malvasia have been aged with skin contact here for generations.

Slovenia: Particularly the area around Goriska Brda (Italian: Collio) has a long tradition in this style of winemaking.

Further significant producers can be found in Austria, Germany, Australia, California, and virtually all wine-growing regions worldwide, as the orange-wine movement has grown globally.

Terminology

The term "orange wine" is relatively recent and was coined in the 2000s by British wine merchant David A. Harvey to describe this wine category. In Georgia, people traditionally simply speak of "wine", as this is the historical production method there. Other terms include "amber wine" and "skin-contact wine", though "orange wine" has established itself internationally.

Storage & Development

Orange wines often have considerable ageing potential, significantly greater than that of conventional white wines. The tannins and oxidative maturation during production make them stable and capable of development. High-quality orange wines can age for 10–20 years or more, gaining in complexity while the tannins integrate.

They should be treated much like red wines: storage at a constant, cool temperature (12–14°C), and many benefit from decanting before serving to allow them to open up.