Orange wine

Orange wine is a white grape wine that is fermented with the skins of the grapes, giving the wine a shade that is orange to amber in color. This process leaches tannins and flavors from the skins leading to a unique taste profile that is usually referred to as complex, having an undercurrent of both white and red wines.

Orange wine might have a range of sweetness, but it often goes towards dry because of the long skin contact it receives during fermenting.

Orange wine is a variety of wine produced from white grapes which underwent fermentation together with their skins, as in red wine making. This gives the wine the typical orange or amber color and many times a more powerful flavor profile with tannins and complexity.

In making orange wine, the process differs from that of the white wine, as white grape skins are left in contact with juice during fermentation, which gives it color, tannins, as well as interesting flavors.

Orange wine is called "vino arancione" by the italians.

No, orange wine and rosé wines are different products. While rosé is made of red grape with little skin contact, orange wine is produced from white grape with prolonged skin contact making it more rich in color, and flavor.

Orange wine is appreciated by people for its flavor profile that represents complexity of red wine and freshness of white wine. It provides notes of citrus, stone fruit, and herbs, as well as a nice feel and sometimes a bit of oxidation.

The production process of orange wine is similar to white wine and it is more alike in taste and texture to light red wines like Pinot Noir or Beaujolais.

Orange wine is produced by fermenting the white grape juice together with the grape skins, seeds, and stems, and in this process, they are left to macerate for longer than usual.

Orange wine may have various flavors, such as dried fruit, nuts, spices, and in rare cases, the wine displays a slight oxidative character.

Pinot Gris, Gewürztraminer, Riesling, and Ribolla Gialla are the most popular grape varieties used for orange wine.

Seafood, poultry, spicy foods, and dishes with rich sauces make good dishes for pairing with orange wine.

Aging can add layers to the complexity of orange wine, which is characterized as more vivid flavors and textural growth.

Orange wine can be produced with natural winemaking practices, but not all orange wines can be called natural wines.

The alcohol strength of orange wine is variable but is generally between 11% and 13% ABV.

Serving orange wine lightly chilled, like a light red wine, has the ability to improve its aromatics and texture.

Aging potential is associated with some of the orange wines that develop more complexity and depth with time.

The production of orange wine is popular in regions including Georgia, Slovenia, Italy (Friuli-Venezia Giulia and Croatia.

Terroir impacts the flavor of orange wine determining the degree of the grape ripeness, acidity and minerality.

Actually, Orange wine may be vegan safe; however, the producer should be contacted or the wine label should be checked to see if any animal-derived fining agents were used on the winemaking process.