ORANGE WINE
ORANGE WINE
- Definition- Wines Produced From White Grape Which Are Macerated For an Extended Period of Time or Fermented With Their Skins. White Wine Made Like Red Wine.
- Grapes That Go Through a Portion or Majority of Maceration and Fermentation On Their Skins, Creating a Deep Orange-Hued Wine. Producing White Grapes In Red Wine Method.
- ~Etymology~ “Orange Wine” Refers to the Orange Tint That the Wine Possesses.
- VITICULTURE– Varieties That Work Well F0r Orange Wine Production.
- White= Chardonnay, Gewurztraminer, Kisi, Malvasia, Marsanne, Muscat, Pinot Grigio, Ribola Giallo, Pinot Gri, Sauvignon Blanc, Trebbiano, Vermentino, Viognier
- VINICULTURE– PRACTICE– Macerated “On Skins” For Hour/ Days or Years.
- White Wine Skin Maceration-
- Days to 6 Months In Contact With Skin Pre-Fermentation. This Period Draws Out Aromatic Compound and Terpenes. White Wine Skin Maceration is Generally Done at Lower Temperatures In a Reductive No Oxygen Environment.
- White Wine Skin Fermentation-
- On Skins During Fermentation, This Brings Out Tannins, Increase Texture. White Wine Skin Fermentation is Generally Done In Oxidized Environment. Oxidizing Your Orange Wine is a Style Choice Within a Wine Style.
- *Generally– Slightly More Mature Skin Phenolics Are Helpful In Process.
- Macerated In Cement or Ceramic Vessels, No Temperature Control.
- Amphora(Georgia), Talhas(Spain), Qvevri
- A Natural Process With No Additives, Only Native Yeast.
- Some of the Orange Color/ Tannin Are From Lignin In Grape Seed.
- +AGED/ Often/ Aged to +5 Years.
- Grapes Are Sometimes Whole Cluster, Sometimes Destemed.
- Macerated In Cement or Ceramic Vessels, No Temperature Control.
- HISTORY– 5,000 Year History
- Caucasus(Modern-Day Georgia), Fermented In Kvevri(Large Subterranean Vessel)
- Traditionally Vinified In Qvevri Buried In Underground Cavities, Surrounding by Sand to Give Stability, Acts as Natural Temperature Control, All Year Around.
- Wine Wine Was Almost Exclusively Macerated and Fermented On Its Skins.
- 1990’s @The World– Modern Resurrection of Orange Wine.
- Caucasus(Modern-Day Georgia), Fermented In Kvevri(Large Subterranean Vessel)
- CULTURE- ~International Orange Wine Day~ (October 6th.)
- White Wine Skin Maceration-
“Natural Wine is a Viticulture Philosophy, Orange Wine in a Viticulture Technique.”
- ORANGE WINE EVALUATION
- OLD WORLD- Croatia-Istria Georgia-Kakheti Slovenia-Brda Italy-Friuli(Collio DOC.) Portugal-Alentejo
- NEW WORLD- America-Sonoma(Russian River AVA.), New York(Finger Lakes AVA.)
- Australia-South Australia(Adelaide Hills GI.) Chile-Central Valley(Colchagua DO.)
- VITICULTURE- White Grapes Macerated/ Fermented For Week/ Months On “Skins”.
- Promenade Producers- Cotar(Slovenia), Dario Princic(Friuli), Josko Gravner(Friuli), Mlecnik(Slovenia), Movia(Slovenia), Vovia, Stanko Radikon(Friuli), Skerk(Friuli), La Stoppa, Vodopivec(Friuli), Zorjan(Slovenia)
- VINICULTURE- Orange Wine is a Style of Wine That Can Be Produced In Any Region.
- Sight: Amber, Apricot, Fanta, Orange, Orangina, Peach, Tangerine
- Aroma: Nutty(Almond, Hazelnut, Macadamian), Lychee, Wood Varnish, Sourdough, Herbs(Ginger/Marjoram,/ Saffron/ Sage, Kumquat, Mango
- Palate: Dry, Oxidative, Bruised Apple, Orange Rind, Peach, Grapefruit, +Phenolics
- Structure: Medi Tannins, ABV., Medi-Acid
- FOOD PAIRING… Fermented Kimchi, Moroccan, Ethiopian Cuisine, Curry
- CHEESE PAIRING… Bri
**Refer to “BIBLIOGRAPHY/ Sources” For Details On Scholarly Works Referenced.