Orange wine

Orange wine, also known as amber wine, is a type of wine that is produced by leaving the grape skins and seeds in contact with the juice, creating a deep orange-hued finished product. The practice of making orange wine dates back thousands of years to the Caucasus region.

History

The production of orange wine dates back as far as 6000 BC in the eastern Georgian regions of Kakheti and Imereti. The method of production was originally developed due to a lack of contemporary wine-making technology. The process involved burying the grape juice, skins, and seeds in a qvevri, a large earthenware pot, to ferment over the winter months.

Production

Orange wine is produced by macerating white grapes with their skins and seeds for a period of time, which can range from a few days to several months. This process, known as maceration, is similar to the production of red wine, but is unusual in white wine production. The maceration process imparts a deep amber or orange color to the wine, as well as tannic and savory flavors.

Characteristics

Orange wines are known for their robust and bold flavor profiles, which can include honeyed aromas, nutty flavors, and a sour, cider-like finish. They are also known for their ability to age well, with some wines improving over a period of several years.

Regions

While the production of orange wine originated in Georgia, it has since spread to other wine-producing regions around the world. Notable regions include Friuli-Venezia Giulia and Veneto in Italy, Slovenia, and the Loire Valley in France.

See also

• Natural wine
• Skin-contact wine
• Qvevri
• Amphora

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