Orange Wine Is Not Made from Oranges

Orange wine is white wine made like red wine. Instead of pressing the grapes immediately, the skins stay in contact with the juice for days, weeks, or even months. This extracts color, tannin, and texture — resulting in wines that range from golden amber to deep copper.

The technique originated in Georgia (the country) 8,000 years ago, where wines were fermented in clay vessels called qvevri buried underground. Today, producers from Italy's Friuli region to Slovenia to Australia are reviving the style.

Orange wines pair brilliantly with food that stumps conventional wine: spicy dishes, umami-heavy Japanese food, aged cheeses, and charcuterie. The tannin structure gives them a backbone that regular whites lack.

Start with: Radikon Ribolla Gialla, Gravner Breg, or anything from Pheasant's Tears in Georgia.

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