Red, white, and rosé wines are staples, but orange wine is gaining popularity worldwide, though still rare on menus. As wine experts with years of tasting experience, we're breaking down this fascinating category for you.
What exactly is orange wine?
Don't be fooled—orange wine isn't made from oranges. It's a white wine crafted from white grapes, using both the juice and skins. Traditional whites use just the juice, but the skins impart color, tannins, and texture, creating shades from amber to deep orange. 'Orange wine' is largely a modern marketing term for this skin-contact style of white wine.
How is orange wine produced?
This method traces back over 6,000 years to the Caucasus, the world's oldest winemaking region, now encompassing Georgia. Producers treat white grapes like red ones: instead of pressing off the skins immediately, they ferment the juice (must) in contact with them. This extracts color, tannins, and a structured bitterness akin to reds.
What does it taste like?
The tannins are subtler than in Cabernet Sauvignon—think robust iced tea. Orange wines amplify the character of their white grape varietals, offering mild fruit notes like peach, tea-like oolong qualities, and a honeyed impression without overt sweetness.
What's the ideal serving temperature?
Like all wines, orange wines reveal more nuance as they warm. Serve them slightly warmer than chilled whites but cooler than reds for optimal expression.
What foods pair best?
Their bold complexity shines with diverse cuisines. They bridge white and red profiles, excelling with dishes needing acidity yet tannic structure—like those with bold spices or nuts. Traditional matches hail from the Caucasus, Asia Minor, and Balkans, where wines complement shared plates rather than single dishes.
Is orange wine a modern invention?
Far from it—the earliest examples date back more than 6,000 years in Georgia.
