Orange wine

Despite the name, orange wine has nothing to do with oranges. Orange wine, also known as skin contact or amber wine, is essentially a white wine made in the same way as red wine.

Instead of fermenting only the grape juice (the normal winemaking method for white wine), a winemaker will add the grape skins and seeds, leaving them to soak for anything from a day to several months. This creates orange wines ranging from deep gold to bright tangerine and a refreshingly sour flavour profile featuring vibrant citrus notes and earthy undertones.

Learn more in our beginner's guide to orange wine. 

Orange wines were first made in Georgia in around 6,000 BC. They were later enjoyed by European communities and made in many winemaking regions worldwide, including New Zealand and California. However, orange wine began to fall out of fashion in the middle of the 20th century, as yellow and kiwi-green wines from France and Germany took centre stage.

There has been a recent resurgence in the popularity of orange wine, with its unique flavours being rediscovered. You can now find orange wine being made across the globe, with Italy, New Zealand, California and its ancestral home, Georgia, leading the way.

Orange wine is made through a process that combines elements of white and red wine production.

• Grape selection – Orange wine starts with carefully selecting white wine grapes. Rkatsiteli, Friulano and Pinot Grigio are the most common, but other white grape varieties can also be used.
• Crushing and destemming – The grapes are harvested and crushed to release the juice. Unlike in white wine production, where the liquid is quickly separated from the skins, orange wines retain the skins, seeds and sometimes even the stems.
• Skin contact – This is the crucial step that sets orange wine apart. The crushed grapes and their skins are left to macerate together for a day to several months, allowing the juice to absorb colour, tannins and flavours from the skin.
• Fermentation – Natural or wild yeasts are often used for fermentation. This further influences the wine’s flavour profile.
• Pressing – After the desired level of skin contact is achieved, the wine is pressed to separate the liquid from the solids. It’s then transferred to another vessel for further ageing.
• Ageing – Orange wine can be aged in various containers, including clay amphorae, stainless steel tanks or oak barrels. This stage allows the wine to develop its complex flavours and textures.
• Bottling – The wine is carefully filtered and bottled once the ageing process is complete.
• Maturation – Some orange wines benefit from additional bottle ageing, which allows the flavours to develop.

Orange wines are full in body with a lively acidity and a touch of tannin. Unmistakably textured, you can typically expect bright citrus and spice notes, alongside ripe stone fruit flavours. Far from everyone’s cup of tea, orange wines are well worth a try for their striking interplay between the richness of red wine and the delicacy of a white.

You might also detect dried fruit notes, floral undertones and a subtle hint of earthiness in some bottles. Some orange wines even have a distinctive sour and nutty flavour.

The unique flavour of orange wine opens up a world of exciting food pairings. The slight tannins, citrus and bold fruit notes bring elements of white and red wines, making it an excellent partner for charcuterie boards in particular. Pile one high with cured meats, aged cheese and pâté to instantly impress.

Orange wine is also an excellent alternative to white wine when eating grilled fish or seafood risotto. It can also be served alongside chicken or duck – particularly in Asian cuisine, where the wine’s slight tannic structure balances the spicy flavours, but it pairs equally well with Moroccan spice.

Discover more about food and wine pairing in our beginner's guide!

Serve orange wine slightly chilled, at around 13–16°C. This is a little warmer than white wine but cooler than most reds.

You can decant orange wine, as the added air can help unlock its flavours, but many people choose to serve it straight away, as you would with white wine.

Serve orange wine in a standard white wine glass, as the tulip shape helps concentrate the intricate aromas.