- No products in the cart.
Orange Wine : Skin Contact Wine : Macerated Wine : Ramata (which means auburn in Italian) : Amber Wine - all mean the same thing, they are wines that have had extended time with skin contact.
No Oranges are used in the process of making Orange wines.
Orange wine is made from any white wine grape, from Pinot Grigio to Chardonnay to Malvasia to the more traditional varieties of Kakhuri or Kisi.
The deep colour that gives the wines it's name comes from lignin, a compound found in grape seeds. Depending on how long the grapes seeds are in contact, depends on how deep the orange hue of the wine. The extended skin contact brings astringent tannins during the fermentation process.
Orange wines are fresh like white wine, but have more texture and complexity like a red wine. Most are not sweet, but are bold with flavours of bruised apple, jackfruit, hazelnut, brazil nut, wood varnish, linseed oil, juniper, sour dough, orange rind. Over time, some of the wines develop a honeyed sweetness. The wines have a similar sourness to that found in fruit beers.
Orange wine has ancient beginnings, originally fermented in Qvevri pots - large earthenware jars or amphoras. The jars are lined with beeswax, sunk into the ground, filled with the grapes - seeds, skin etc., then the jar has a flagstone placed on top and is then sealed with more beeswax. No additives, no yeast - nothing is added to the grapes. During fermentation the wine is exposed to oxygen, which changes fresh fruit and flower like aromas into aromas like bruised apples and honey, overtime the wine becomes more nutty. After a period of time the wine emerges from the amphora jars a clear, rich amber or orange colour.
This is an ancient wine making tradition still used by some wineries in countries like Georgia. Georgia is considered the birth place of wine making, as qvevri pots dating back over 6,000 years have been found there. Drinking wine made in qvevri pots, is probably the closest we will get to wine made and drunk over 5,000 years ago.
The natural acidity of orange wine makes it a good partner to a wide range of foods. Being a bold wine it is good for bold foods - Spicy Asian dishes, Korean Kimchi, Sour Dough Bread with Goats Cheese. Basically the sourness pairs well with fermented foods.
There is a definite fashion for Orange Wine right now.
Why?
Well the flavour is unique - salty, tannic, savoury - a great match for hearty foods.
It is Eco-friendly - a Natural wine, no additives, preservatives, fewer chemicals used.
Health benefits - orange wine is rich in polyphenols, beneficial compounds that can improve gut health. Polyphenols are probiotics, meaning they feed good bacteria in our gut which helps our digestive system and immune function. So a good wine to drink!
Orange wines, just like white, red or rose wines come in a wide variety of flavours. When someone asks for a Orange wine, the sommelier or wine merchant should then ask what type of orange wine do you like - just as they would if someone asked for a red wine.
The name Orange Wine was thought up by David Harvey of Raeburn Fine Wines, an English wine importer, he probably didn't realise the name would kick start a trend in Orange or Amber or Skin Contact or Macerated or Ramata wines.
