ORANGE WINE
ORANGE WINE
ORANGE WINE- 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.
- White 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.
- GRAPES USED FOR ORANGE WINE
- White= Chardonnay, Friulano, Gewurztraminer, Kisi, Malvasia, Marsanne, Muscat, Pinot Grigio, Ribola Giallo, Pinot Gri, Rkatsitelli, Sauvignon Blanc, Trebbiano, Vermentino, Viognier
- Hybrids= Catawba LaCrescent, Traminette
- 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)
- Georgia is the Ancestral Home of Orange Wine But Friuli In Italy and Slovenia Are Most Responsible For the Orange Wine Renaissance Around the Turn of the Century. Now Many Young Winemakers Are Taking the Style Into Present Day.
- 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.