The Rise of Orange Wine: Everything You Need to Know

What Is Orange Wine?

Orange wine — also called skin-contact white wine or amber wine — is made from white grapes that are fermented with their skins, seeds, and sometimes stems, much like red wine is made. This extended skin contact gives the wine its distinctive amber or orange hue, along with textural qualities rarely found in conventional white wines.

Despite its trendy reputation, orange wine is arguably the original style of winemaking. In Georgia (the country, not the US state), wine has been made this way in clay vessels called qvevri for over 8,000 years.

How Orange Wine Is Made

The process is deceptively simple:

Harvest white grapes (common varieties include Pinot Grigio, Ribolla Gialla, Rkatsiteli, Malvasia, and Gewürztraminer)

Crush the grapes and leave the juice in contact with the skins

Ferment with skins for anywhere from a few days to several months (some Georgian producers macerate for six months or more)

Press off the skins and age the wine, often in neutral vessels like clay, concrete, or old oak

Bottle with minimal intervention — most orange wines use little or no sulfites

The key variable is maceration time. A few days of skin contact produces a lightly tinted, subtly textured wine. Months of maceration create deeply colored, tannic, complex wines that behave more like reds at the table.

The Flavor Profile

Orange wines occupy a unique space between white and red:

• Aromas: Dried apricot, honey, bruised apple, orange peel, chamomile, nuts, and sometimes a yeasty, bread-like quality
• Palate: Tannic grip (from the skin contact), often with a waxy or lanolin texture. Acidity ranges from bright to mellow.
• Finish: Frequently long and savory, with bitter almond or tea-like notes

The best orange wines are texturally fascinating — they have a grip and depth that conventional whites cannot achieve, while retaining aromatic complexity that reds do not typically offer.

Where Orange Wine Is Made

Georgia

The birthplace of orange wine and still its spiritual home. Georgian amber wines fermented in qvevri are UNESCO-recognized as part of the country's intangible cultural heritage. Key grapes include Rkatsiteli and Mtsvane. Top producers: Pheasant's Tears, Iago's Wine, Zurab Topuridze.

Friuli-Venezia Giulia, Italy

The modern orange wine renaissance began here in the 1990s when producers like Josko Gravner and Stanko Radikon started reviving skin-contact techniques. The region's Ribolla Gialla, Friulano, and Pinot Grigio are frequently made in this style.

Slovenia

Just across the Italian border, Slovenian producers in the Brda and Karst regions have a long tradition of skin-contact whites. Movia and Klinec are notable names.

Worldwide

Orange wine is now made in virtually every wine-producing country. Notable examples come from:

• Australia (particularly natural wine producers in South Australia)
• Austria (Burgenland and Styria)
• France (Jura, Alsace, and natural wine producers throughout the country)
• South Africa
• United States (California, Oregon, New York)

Food Pairing

Orange wine is spectacularly food-friendly, partly because it combines the acidity of white wine with the tannin structure of red. This makes it versatile across a range of cuisines:

• Middle Eastern and North African cuisine: The oxidative, nutty character of many orange wines pairs beautifully with spiced dishes, tagines, and mezze
• Japanese cuisine: The umami-friendly nature of skin-contact wines makes them excellent with Japanese food, from yakitori to ramen
• Cheese: Orange wines are outstanding with aged, nutty cheeses like Comté, Manchego, or Parmigiano-Reggiano
• Charcuterie: The tannic grip handles cured meats beautifully
• Curry and spiced dishes: The texture and weight of orange wine stand up to bold flavors that would overpower most whites

Serving temperature: Slightly cooler than room temperature, around 55–60°F (13–15°C). Too cold and the tannins will feel harsh; too warm and the wine may seem heavy.

Common Misconceptions

• "Orange wine is made from oranges": No. It is made from grapes, like all wine.
• "It is just a fad": It is 8,000 years old. The recent popularity is a rediscovery, not an invention.
• "All orange wine is funky and weird": The range is enormous. Some are subtle and elegant; others are bold and rustic.
• "Orange wine is always natural wine": While there is significant overlap, skin-contact whites can be made using conventional methods too.

How to Get Started

If you are new to orange wine, begin with lighter, shorter-maceration examples before diving into the deep end:

• Entry-level: Ramato-style Pinot Grigio from northeastern Italy (just a few days of skin contact)
• Intermediate: Ribolla Gialla from Friuli or a Georgian Rkatsiteli with moderate maceration
• Advanced: Gravner or Radikon wines with extended maceration — profound, challenging wines that reward contemplation

Orange wine is not for every palate, and that is perfectly fine. But for those who connect with it, it opens up an entirely new dimension of wine appreciation — one that is simultaneously ancient and utterly contemporary.