What Is Orange Wine? How It’s Made and Tasting Tips

Orange wine is made from white grapes using a winemaking process similar to red wine production. Unlike traditional white wines where grape skins are removed before fermentation, orange wine is made by fermenting white grapes with their skins intact. This technique gives the wine its distinctive color, ranging from deep gold to amber orange.

The skin contact during fermentation also dramatically affects the wine's character, creating a fuller body, more complex flavor profile, and a tannic structure reminiscent of red wines. Orange wines typically display unique aromas of dried fruits, nuts, herbs, and spices, with each variety expressing different characteristics.

Though orange wine has ancient origins, it has experienced a significant revival in recent years, particularly within the natural wine movement. Wine enthusiasts appreciate its distinctive personality, authenticity, and the way it challenges conventional wine categories.

Orange wine starts with white grapes but takes a different path than traditional white wine. Here's how it comes together:

1. Grape selection: white grape varieties form the foundation. While any white grape can work, the variety chosen dramatically impacts the final flavor profile. Most producers carefully hand-harvest their grapes at peak ripeness.
2. Maceration: unlike traditional white wines, the crushed gapes ferment with their skins and seeds intact. This skin contact (maceration) is what gives orange wine its distinctive amber color and tannic structure.
3. Fermentation: the juice ferments while in contact with the grape skins for anywhere from a few days to several months. Longer maceration creates deeper colors and more intense flavors. Many producers rely on wild yeasts naturally present on the grape skins, though some add cultured yeasts for consistency.
4. Pressing: once fermentation and maceration are complete, the wine is pressed to separate the juice from the skins, seeds, and other solids.
5. Aging: the wine ages in various vessels - traditional clay amphorae, wooden barrels, or stainless steel tanks. The choice of container significantly impacts the wine's texture and flavor development.
6. Clarification: some winemakers filter and fine their orange wines for clarity, while others (especially natural wine producers) prefer minimal intervention, embracing some cloudiness or sediment.
7. Bottling: after reaching the desired maturity, the wine is bottled. Many orange wines benefit from additional aging in the bottle before release, developing even more complex characteristics over time.

Want to enjoy your wine without derailing your diet? Our companion article breaks down what you need to know about calories in different adult beverages.

Here are some excellent orange wine producers from different regions that have helped shape the category:

• Radikon (Italy, Friuli-Venezia Giulia): this family winery in northeastern Italy played a key role in reviving traditional skin-contact methods. Stanko Radikon's dedication to natural winemaking created complex orange wines with impressive aging potential.
• Gravner (Italy, Friuli-Venezia Giulia): Josko Gravner transformed his approach after visiting Georgia, adopting ancient techniques including fermenting in clay amphorae buried underground. His patient, methodical process results in wines that continue developing for decades.
• Cantina Giardino (Italy, Campania): working with old local grape varieties in southern Italy, this producer makes expressive orange wines that reflect Campania's distinct terroir. Their minimal-intervention approach allows the indigenous grapes to express themselves fully.
• Pheasant's Tears (Georgia): Georgia is considered the birthplace of orange wine, with an 8,000-year history of fermenting in qvevri (clay vessels). Pheasant's Tears honors these traditions while introducing Georgian winemaking to international audiences.
• Terry Theise (USA): as an influential importer and producer, Theise has helped introduce American wine drinkers to artisanal European producers, including many orange wine specialists. His selections highlight the diverse expressions possible in this category.
• Meinklang (Austria): this biodynamic farm creates natural orange wines that show the clarity and liveliness possible with minimal-intervention methods. Their holistic approach to agriculture is evident in the distinctive character of their wines.

After discovering orange wine, continue your wine adventure with our exploration of exceptional Spanish vintages.

Orange wine occupies a sweet spot between red and white wines when it comes to serving temperature.

Aim for between 12°C and 14°C (54°F to 57°F). Cooler than you'd serve reds but warmer than typical white wine temperatures. This temperature range lets the wine's complex flavors and aromas fully express themselves. Too cold, and the flavors will seem muted or "closed." Too warm, and the tannins might overpower while freshness fades.

For glassware, choose medium to large glasses that give the wine room to breathe. Something similar to what you'd use for red wine works well. That is, glasses with a generous bowl that narrows slightly at the top will capture and concentrate the wine's diverse aromas while giving it enough space to open up.

Consider serving orange wine in smaller portions than you might with other wines. Its complexity and tannic structure (similar to red wine) means it's best enjoyed slowly, allowing time to appreciate how the flavors evolve in the glass as it warms slightly and continues to aerate.

Want to impress at your next wine tasting? See our tips on how to identify a wine's age just by looking, smelling, and tasting.

Orange wine's broad flavor spectrum makes it quite versatile at the table. Here are some food pairings that work especially well:

• Cured cheeses: aged options like Manchego, Pecorino, or blue cheese match the wine's depth and complexity. The wine's structure stands up to these bold cheeses while its acidity cuts through their richness.
• Roasted or grilled meats: lamb and pork dishes pair nicely with orange wine, as the wine's tannins complement the savory qualities of the meat. The slight oxidative notes in some orange wines can enhance the caramelized flavors from grilling or roasting.
• Spicy or Indian dishes: orange wine can handle bold spices that might overwhelm other wines. Its texture and body make it a good match for curry, tandoori dishes, and other richly spiced foods.
• Seafood: when the orange wine has good acidity, it works surprisingly well with seafood and grilled fish. The skin contact gives it enough structure to handle more robust seafood preparations that might overpower typical white wines.

Curious about perfect pairings for other wine styles? Explore our guide to the ideal small bites that complement bold reds.

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