How To Taste Orange Wines: Skin-Contact Whites

Orange wines are a category of wine that has been gaining popularity in recent years, with more and more wine enthusiasts turning their attention to these distinct and fascinating beverages. Made from white grapes, but with a winemaking process typically reserved for red wines, orange wines are known for their unique flavors, complexity, and the distinctive characteristics that come from extended skin contact during fermentation. This article will delve deeply into how to taste orange wines, explore their origin, production methods, and tasting profiles, and provide tips for appreciating these wines in all their glory.

What Are Orange Wines?

Orange wine is a term used to describe white wines that have undergone extended skin contact during fermentation. While red wines are made by fermenting the juice along with the skins of the grapes, white wines are usually made by separating the skins from the juice before fermentation. However, with orange wines, the white grape skins are left in contact with the juice for a longer period, sometimes ranging from a few days to several months, allowing the wine to extract more flavors, tannins, and color from the skins.

The term "orange" refers to the golden, amber, or even deep orange hues these wines often take on due to the extraction of pigments from the skins of the grapes. These wines are known for their depth, complexity, and often earthy or tannic qualities, making them stand out from other white wines.

The History and Origins of Orange Wines

Orange wine is not a recent invention, despite its recent surge in popularity. The practice of skin-contact fermentation dates back thousands of years. In fact, many early wine civilizations, such as those in Georgia (the country, not the U.S. state), were making wines in this way as far back as 6,000 BC. In these regions, winemakers traditionally fermented their white wines in large clay vessels known as qvevri, burying them underground to allow extended skin contact. This technique contributed to the wines' unique flavor profiles, which often include earthy, tannic, and oxidized characteristics.

In the late 20th century, the practice of making orange wines largely disappeared from mainstream wine production, as modern winemaking techniques focused on cleaner, more fruit-forward styles of white wine. However, in the 1990s and 2000s, a revival of interest in natural wines and traditional winemaking methods sparked renewed interest in orange wines. Regions like Friuli-Venezia Giulia in Italy, and certain areas of Slovenia and Georgia, have become known for producing high-quality skin-contact whites, and today, winemakers across the globe are experimenting with this ancient technique.

How Orange Wines Are Made

The process of making orange wines begins similarly to that of white wine, but the key difference is the extended contact with grape skins. Here is a step-by-step breakdown of how orange wines are made:

1. Harvesting the Grapes

As with any wine, the first step in the process is the harvesting of the grapes. Orange wines are typically made from white grape varieties, such as Pinot Grigio, Sauvignon Blanc, or Ribolla Gialla. The grapes must be ripe and in good condition to ensure the best possible wine. Organic and biodynamic farming practices are often favored in the production of orange wines, as they emphasize the preservation of the grape's natural flavors.

2. Crushing and Destemming

After harvesting, the grapes are crushed, but unlike traditional white wines, the skins are not immediately separated from the juice. The whole grape bunches may be gently crushed to release the juice, while leaving the skins intact. Some winemakers may use a method known as "whole-cluster fermentation," where the entire bunch, including stems, is placed into the fermentation vessel, further influencing the flavor of the wine.

3. Fermentation

Fermentation is where the magic happens. In the case of orange wines, the grape skins are left in contact with the juice for a prolonged period. This process, known as maceration, allows for the extraction of color, tannins, phenolics, and other compounds from the skins. The length of skin contact can vary depending on the style the winemaker desires, but it typically ranges from several days to several months.

The fermentation vessel can be anything from stainless steel tanks to wooden barrels or, as is traditional in Georgia, large clay vessels called qvevris. The type of vessel used will influence the flavor profile of the wine. For example, qvevris impart a distinctive earthy character, while oak barrels add subtle notes of vanilla and spice.

4. Pressing

Once the fermentation process is complete, the wine is typically pressed to separate the skins from the juice. At this stage, the wine is still quite cloudy and may contain residual tannins, which contribute to the wine's texture and mouthfeel.

5. Aging

Orange wines often undergo an extended aging period, sometimes in the same vessel used for fermentation or in separate containers. The aging process allows the wine to develop more complex flavors and can result in an oxidative character, where the wine becomes more expressive, with nutty, honeyed, or dried fruit notes. This aging period is crucial for the development of the wine's texture, and it can last anywhere from a few months to several years.

6. Bottling and Release

After aging, the wine is typically filtered and bottled. Some winemakers may choose to bottle their orange wines without fining or filtering, allowing the wine to retain its natural cloudiness and complexity. This is often the case with natural wines, which are becoming increasingly popular among consumers who appreciate wines made with minimal intervention.

Tasting Orange Wines

Tasting orange wines is a rewarding experience that requires a bit of patience and an open mind. Because of their unique production method, orange wines offer a completely different sensory profile compared to traditional white wines. Here's how to approach tasting orange wines:

1. Visual Appearance

The first thing you'll notice when tasting an orange wine is its color. Unlike the pale, golden hues of most white wines, orange wines often display rich amber, copper, or deep orange shades. These colors are a direct result of the extended skin contact, which extracts anthocyanins and other pigments from the grape skins. The intensity of the color can vary depending on the grape variety, the length of skin contact, and the winemaking techniques used.

2. Aromas

When you first smell an orange wine, you may be struck by its complexity. Unlike most white wines, which tend to be more aromatic with fruity and floral notes, orange wines often have earthy, oxidative, and sometimes even funky aromas. Common aromas to expect include:

• Dried fruits (apricot, raisins, orange peel)
• Spices (cloves, cinnamon, ginger)
• Nuts (almond, hazelnut)
• Floral notes (honeysuckle, jasmine)
• Earthy or herbal qualities (dried herbs, hay)
• Oxidative aromas (a hint of bruised apple or sherry-like characteristics)

These aromas are a result of both the skin contact and the aging process. The longer the skin contact and aging, the more pronounced these complex aromas will be.

3. Taste

The taste of an orange wine is where it really shines. Orange wines are known for their tannic structure, which comes from the grape skins. This gives them a mouthfeel that is more akin to red wines than white wines. The tannins contribute to a dry, sometimes slightly bitter finish, but they also add depth and complexity to the wine.

In addition to tannins, orange wines often have a rich, full-bodied texture. Depending on the length of skin contact and the aging process, the wine can display flavors such as:

• Dried fruits (figs, prunes, raisins)
• Honey or beeswax
• Spice (black pepper, cardamom, cumin)
• Nuts (hazelnut, walnut, almond)
• Earthy notes (mushrooms, tobacco)
• Oxidative qualities (caramel, toffee)

The acidity in orange wines can vary, but it is usually moderate, providing balance to the tannic structure and giving the wine a fresh finish.

4. Mouthfeel and Finish

Orange wines often have a unique mouthfeel due to their tannic structure and extended maceration with the skins. The tannins provide a slightly astringent sensation, which gives the wine a robust and chewy texture. This is one of the reasons why orange wines can pair so well with rich, savory foods. The finish may linger with a dry, almost bitter aftertaste, especially in wines with higher tannin content.

5. Pairing with Food

Orange wines are incredibly versatile when it comes to food pairings. Their tannic structure and complex flavors allow them to complement a wide range of dishes. Here are some ideal food pairings:

• Cheeses: Hard cheeses like aged Gouda, Parmesan, or Pecorino work well with the rich flavors of orange wines.
• Charcuterie: The earthy, savory flavors of cured meats, such as prosciutto or salami, pair nicely with orange wines.
• Grilled Meats: The tannins in orange wines can balance the richness of grilled meats, such as lamb, pork, or beef.
• Spicy Dishes: The spice and structure of orange wines make them excellent companions to dishes with bold spices, such as Indian or Middle Eastern cuisine.

Conclusion

Orange wines are a fascinating and complex category of wine that offers a completely different tasting experience compared to traditional white wines. With their extended skin contact, rich colors, and unique flavor profiles, they provide an opportunity to explore the deep, intricate world of natural and traditional winemaking. Tasting orange wines is an adventure that requires an open mind and an appreciation for complexity. Whether you are a seasoned wine connoisseur or a curious novice, understanding the origins, production techniques, and tasting characteristics of orange wines will enhance your enjoyment and deepen your appreciation for this exciting and evolving wine category.

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