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.
  • VITICULTUREVarieties 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.
    • 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.

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.