Orange Wines: A Bold and Ancient Wine Style Resurfaced

In the world of wine, where traditions often dictate trends, the resurgence of ancient winemaking practices is always met with excitement. One such revival is that of orange wines, a bold, intriguing style with deep historical roots. Unlike its name suggests, orange wine isn’t made from oranges; rather, it’s a type of white wine made using methods typically reserved for red wine. The result is a wine with a distinctive hue, complex flavors, and a rich cultural history. In recent years, orange wine has gained a dedicated following among sommeliers, natural wine enthusiasts, and adventurous drinkers alike.

This article explores the history, production methods, flavor profiles, food pairings, and the rising popularity of orange wines, shedding light on why this ancient style has resurfaced and how it fits into today’s wine culture.

A Brief History of Orange Wine

To understand the significance of orange wine, one must journey back thousands of years. The origins of this unique style are believed to trace back to ancient winemaking practices in the Caucasus region, particularly in modern-day Georgia. Here, winemakers would ferment white grapes with their skins intact in large clay vessels called qvevri (or kvevri). These vessels were buried underground, where the wine would ferment and age for extended periods. This process, which has been practiced for over 8,000 years, created wines with a deep amber hue—what we now refer to as orange wine.

The production of skin-contact white wines spread from the Caucasus into parts of Europe, including Slovenia and Italy, particularly in the Friuli-Venezia Giulia region. However, by the time modern winemaking techniques took hold, the popularity of orange wine had waned. The rise of cleaner, more predictable winemaking methods in the 19th and 20th centuries led to a decline in the production of orange wines, which were often seen as too rustic or unpredictable for contemporary tastes.

However, the 21st century has brought a renewed interest in natural and traditional winemaking practices, and with it, a resurgence of orange wines. This revival is largely driven by a shift in consumer preferences toward more sustainable, artisanal, and natural products, combined with an appetite for experimentation in wine drinking.

The Unique Production Process

At the heart of orange wine’s distinctiveness is its unique production process. While white wines are typically made by pressing the juice out of the grapes and fermenting it without the skins, orange wines are made by allowing the juice to remain in contact with the grape skins and seeds for extended periods—anywhere from a few days to several months. This technique is known as skin-contact or maceration.

This skin-contact fermentation imparts a range of qualities to the wine, including its characteristic orange-amber hue. But it’s not just the color that is affected; the skins also introduce tannins, phenolic compounds, and additional flavors, giving the wine more structure, complexity, and body, similar to that of red wines.

The length of maceration, the type of grape variety used, and the winemaker’s techniques all play a role in determining the final characteristics of the wine. Some orange wines are bold and tannic, while others are more delicate, with subtle notes of dried fruits, nuts, and spices. In some cases, the use of natural or minimal-intervention winemaking techniques—such as spontaneous fermentation with wild yeasts—further enhances the wine’s uniqueness, resulting in unpredictable and sometimes funky flavors.

In regions where traditional winemaking vessels like qvevri are still used, the process is even more artisanal. These large clay pots allow the wine to breathe and evolve slowly, contributing to a more complex and textural experience. Other winemakers may use concrete eggs or stainless steel, depending on their stylistic goals.

Flavor Profiles: A Journey for the Senses

One of the reasons orange wine has garnered so much attention is its wide range of flavors and textures. The experience of drinking an orange wine is unlike that of any other style, making it a sensory adventure for both casual drinkers and seasoned experts.

Orange wines often exhibit a deep, complex array of flavors that can include anything from dried apricots, peaches, and honey to more savory notes like nuts, herbs, and even a touch of oxidation. The skin-contact process gives the wine more body and tannins than a typical white wine, offering a fuller mouthfeel that can be surprisingly tannic for a white varietal.

For many, it’s the complexity of these wines that is most appealing. The interplay between fruit, acidity, tannins, and often oxidative qualities creates a layered experience that evolves with every sip. Depending on the grape variety and production method, orange wines can range from bright and fresh to earthy and robust, offering something for almost every type of wine lover.

For example, orange wines made from grapes like Pinot Grigio or Riesling may display more aromatic, floral, and citrus-driven notes, while those made from native Georgian varieties like Rkatsiteli or Italian grapes like Friulano tend to be richer, with spicier, nuttier undertones. It’s this diversity of flavor profiles that has attracted such a wide audience, from those new to wine to seasoned sommeliers looking for something new to explore.

Pairing Orange Wine with Food

The bold, structured nature of orange wines makes them incredibly versatile when it comes to food pairings. Because of their tannic structure and complex flavor profile, orange wines can stand up to a wide variety of dishes, including those that might typically be difficult to pair with other wines.

One of the most celebrated pairings for orange wines is with bold, spicy foods. The tannins and body of these wines allow them to hold their own alongside richly spiced dishes from cuisines like Indian, Moroccan, and Middle Eastern. The savory and sometimes slightly oxidative notes in the wine complement the earthiness of these dishes, while the acidity helps balance out the richness of ingredients like lamb, lentils, and stews.

Additionally, orange wines pair beautifully with roasted meats, root vegetables, and hearty stews—dishes that might typically be reserved for red wines. The tannins and texture of the wine cut through the richness of the food, creating a balanced and harmonious dining experience.

For vegetarians and vegans, orange wines can be a perfect match for dishes featuring umami-rich ingredients like mushrooms, miso, and fermented foods. The earthy and sometimes savory characteristics of the wine enhance the flavors of these foods, creating an unexpectedly satisfying combination.

Cheese pairings with orange wine also deserve mention. Given the wine’s tannic structure and often nutty, savory qualities, it pairs exceptionally well with aged cheeses like Parmigiano-Reggiano, Gruyère, and even blue cheese. The salty, umami-rich flavors of these cheeses are balanced by the wine’s acidity and fruitiness, making for a delightful pairing experience.

The Natural Wine Movement and the Rise of Orange Wines

The resurgence of orange wines in the 21st century is closely tied to the broader natural wine movement. As consumers increasingly seek out wines made with minimal intervention, sustainable practices, and organic or biodynamic farming methods, orange wines have become a symbol of authenticity and tradition.

Natural wines are typically made without the use of synthetic pesticides, herbicides, or additives, and winemakers often allow the fermentation process to occur spontaneously with wild yeasts. Orange wines, with their ancient production methods and lack of manipulation, align perfectly with the ethos of the natural wine movement. Many orange wine producers embrace minimal-intervention techniques, creating wines that reflect the terroir, grape variety, and vintage in a pure, unadulterated way.

This shift in consumer preferences has been particularly popular among younger wine drinkers, who are drawn to the story behind the wine as much as the taste. The narrative of ancient winemaking traditions, combined with a focus on sustainability and natural production methods, resonates with those who prioritize authenticity and environmental responsibility in their purchasing decisions.

In addition to their natural credentials, orange wines have also become a favorite among sommeliers and wine professionals due to their versatility and uniqueness. Many wine bars and restaurants now offer orange wines by the glass, introducing new drinkers to the style in a casual, approachable way. As a result, orange wines have gained a reputation as the wine for the curious and adventurous, often serving as a gateway to other natural or biodynamic wines.

Orange Wine Regions and Notable Producers

While orange wines are made in many parts of the world today, certain regions are particularly known for their production of high-quality examples. Georgia, the birthplace of orange wine, continues to be a leading producer, with many winemakers still using traditional qvevri techniques. The wines from this region are often deeply amber in color, with rich, tannic structures and complex, earthy flavors.

In Italy, the Friuli-Venezia Giulia region is renowned for its orange wines, particularly those made from local grape varieties like Ribolla Gialla and Friulano. Winemakers like Gravner and Radikon have been instrumental in reviving the style in Italy, creating wines that are now sought after by collectors and wine lovers around the world.

Slovenia, which shares a border with Friuli-Venezia Giulia, also has a long tradition of making orange wines, particularly in the Vipava Valley and Brda regions. Slovenian orange wines are often more delicate than their Georgian counterparts, with a focus on balance and elegance.

Other notable regions producing orange wine include parts of Austria, Australia, and even the United States, where winemakers in California and Oregon have embraced the style as part of the growing natural wine movement.

Conclusion: The Bold Future of Orange Wine

Orange wine’s resurgence is more than just a passing trend; it’s a revival of an ancient practice that offers a new perspective on what wine can be. With its unique production methods, bold flavors, and deep historical roots, orange wine represents both a nod to the past and a step forward in the future of winemaking.

As more consumers seek out authentic, artisanal products and embrace the natural wine movement, orange wines are likely to continue growing in popularity. Their versatility, complexity, and ability to pair with a wide range of foods make them a compelling choice for anyone looking to expand their wine horizons.

For those who haven’t yet experienced the bold, nuanced world of orange wines, now is the perfect time to explore this ancient wine style that has resurfaced with new vitality and relevance. Whether you’re a seasoned wine enthusiast or a curious newcomer, orange wine offers a rich, rewarding journey through the past, present, and future of winemaking.