What is orange wine?
Orange wine is made with white grapes, but the juice is fermented or macerated with the grape skins for a period of time. That skin contact draws out colour, aroma and a little tannin, so the finished wine often sits somewhere between the freshness of white wine and the structure of red wine. The method is old, but the results are varied: some wines see only a few days on skins, while others are much more deeply extracted. Orange wine can be natural, organic or conventional; skin contact is a winemaking choice, not a guarantee of a particular farming approach.
What does orange wine taste like?
The style can range from crisp and gently grippy to deeply amber, savoury and complex. Common notes include citrus peel, stone fruit, dried herbs, tea, spice and sometimes a salty or nutty edge. The main difference from most white wine is texture: skin contact can bring a lightly tannic, food-friendly shape to the palate rather than just fruit and acidity.
What food works with orange wine?
Orange wine is useful at the table because it can handle flavours that make some whites feel too delicate. Try it with roast vegetables, pork, richer fish, hard cheeses, mushrooms, or food with Middle Eastern and Mediterranean spices. Lighter examples are good as an aperitif; deeper styles can take the place of a light red with savoury dishes.
How should orange wine be served?
Serve most orange wines lightly chilled rather than fridge-cold, then let them open in the glass. More delicate bottles usually show best a little cooler; richer, more tannic examples can take a slightly warmer pour. If in doubt, start cool and give the wine a few minutes.
