Wine, with its diverse colours, aromas, and tastes, has been a source of delight (and many headaches) for centuries. Just when we thought we’d uncovered every facet of this ancient libation, a unique and vibrant participant entered the scene – orange wine. Bucking the traditional red and white classifications, orange wine has captured the attention of wine enthusiasts worldwide with its distinct production methods, and exceptional flavour profile. In this blog, we’ll delve into the world of orange wine, uncovering its origins, production, and why it has become a noteworthy player in the wine industry.
The Unconventional Elegance
Unlike its colourful counterparts, orange wine doesn’t derive its hue from oranges or citrus fruits as the name would suggest. Instead, it is the result of a somewhat unconventional wine-making process that involves extended skin contact with the grape during fermentation. This process, also known as maceration1, allows the grape skins to interact with the juice for an prolonged period, imparting a captivating range of colours from pale gold to deep amber.
Origins and Rediscovery
While orange wine may seem like a modern creation, its origins can be traced back thousands of years to the provenance of wine-making – Georgia. The ancient winemakers of this region utilized clay vessels called ‘Kvevri’ or ‘Qvevri’ to ferment and age wine on its skins, leading to the creation of amber-hued elixirs. Fast forward to the present day and orange wine has been rediscovered and reinterpreted by a new generation of winemakers, spreading its influence from its Caucasian cradle to all corners of the globe.
The Production Process
The production of orange wine is a labour-intensive process that requires patience, skill, and a deep understanding of wine-making. The journey begins with carefully selected white grape varietals, often those with thicker skins. Once harvested, the grapes are gently crushed, and the juice is left in contact with the skins and seeds for an extended period. This process extracts tannins, flavours, and aromas from the skins, resulting in orange wine’s signature colour and complex character.
After the desired maceration period, the wine is separated from the solids and transferred to oak barrels, amphora2, or other vessels for fermentation and ageing. The result is a wine with a distinct personality, featuring elements of both red and white wines. You could say the best of both worlds!
A Multi-sensory Experience
Orange wine isn’t just about its tempting appearance; it’s a multi-sensory experience. The nose is greeted with a symphony of olfactory delights, ranging from dried fruits and exotic spices to floral notes and hints of earthiness. On the palate, the wine possesses a unique textural quality, often defined by a balance between tannins and acidity. Flavours can span from stone fruits and citrus to nutty undertones, making each sip an exploration of flavour evolution.
Orange Wine and Food
One of the most exciting aspects of orange wine is its versatility when it comes to food pairings. The tannins and acidity present in orange wine allow it to stand up to hearty meats, while its vibrant fruitiness complements seafood and vegetable-based dishes. From Mediterranean fare to exotic Asian cuisine, orange wine opens up a realm of culinary possibilities.
Closing Thoughts
Orange wine’s renaissance is a testament to the innovative spirit of winemakers. Reviving traditional methods to enlighten the modern day palate. So, pour a glass of this liquid gold, raise it to the light, and embark on a journey that celebrates the past while shaping the future of wine. Cheers to the orange revolution!
1 Maceration: technical term for soaking grape skins in grape juice, a necessary step in order to extract colour (plus flavors and tannins) from skins into the juice from the pulp to ultimately make a red wine.
2 Amphora: A two-handled clay pot with a neck that is considerably narrower than the body.
