While often misunderstood, orange wine is simply white wine that's been fermented and kept in contact with the skins. The result is a more robust white wine with an orange hue. The tannins from the skin impart a whole other spectrum of aromas and flavors, along with acting as a preservative that makes working with sulfur unnecessary.
While notes of herbs, citrus peel and fennel are common, there’s more to orange wine’s full potential. There are many shades of orange. Wines left on their skin for just a couple days may have a slightly different texture with some slightly spicy notes. Leave them a little longer and they walk a line between white and something slightly richer and savory.
50 Shades of Orange Flight
- 2009 Lucques "Blanc" North Coast, California
- 2010 Foradori "Fontansanta" Nosiola, Alto Adige
- 2009 Salinia "Robinia" Sauvignon Blanc, Russian River
- 2005 Zidarich "Vitovska" Carso, Friuli