Red wine and white wine are the classics. Some people may also be familiar with rosé wine.
But what is orange wine ? What makes this special type of wine? How is it made? And what are its special characteristics? We will now answer these and many other questions about the orange wine!

Table of contents

What is Orange Wine?

The history of orange wine

Manufacturing

character

Difference: Orange Wine vs. Natural Wine

Summary

Winemaking has its roots in ancient times. The Greeks and Romans with their red wine come to mind. In fact, the history of orange wine goes back about 4,500 to 5,000 years.

According to current scientific findings, the origin of traditional orange wine lies in Georgia. There, the wine was produced in special amphorae (quevris). A quevri is the oldest vessel known to mankind for wine production. In these amphora-like vessels, the entire grapes, including stems, seeds and skins, ferment in an oxygen-poor environment. Even today, some of the wine in Georgia is produced in this traditional way.

Wine has also been produced in this way in other parts of the world for many centuries. Especially since the late 20th century, the production method has experienced a small renaissance in France, Croatia, Italy, Slovenia and Germany.

Did you know?

According to the German Wine Institute, the history of German wine began more than 2,000 years ago.

To produce orange wine, winemakers use white grape varieties, and the production process is the same as for red wine. After the white grapes have been harvested, they are mashed. This releases tannins, aromatic substances and colorings from the skins of the berries. The second step is mash fermentation.

Depending on the winemaker's approach, the fermentation time is from a few weeks to a few months. The dark yellow to amber color results from the long standing time. This is where more colorants and tannins are released from the berry skins. The latter are usually phenols, which are found primarily in the berry skins, seeds and the stem of the grape.

In a third step, the fermented mash is finally pressed and stored. For the so-called "aging", the freshly pressed wine ends up in barrels, concrete tanks or traditional amphorae.

The big difference to white wine is that winemakers do not use various methods of traditional wine processing. This includes, for example, omitting filtration and very little sulphurization. Other methods for "fining" the wine are also largely dispensed with completely.

Learn more?

If you want to learn more about winemaking , check it out here !

Orange wine is characterized by its high level of complexity, which results from the maturation period and the long contact with the mash. It is characterized by a full-bodied wine with a texture that is very rich in tannins. Unlike a typically fruity white wine, oxidative, earthy and spicy notes predominate.

In the mouth, these are less reminiscent of citrus aromas and more of nuts, cloudy apple juice and cocoa. Orange wines are an interesting option, especially as an accompaniment to food, due to their tart, dry and, in a positive sense, matte character.

Remember:

Dishes with a salty basic character such as firm sea fish, sushi and Mediterranean cuisine go perfectly with orange wine.

People often confuse orange wine with natural wine . However, there is a clear difference between what we know as orange wine and natural wines (naked wine). The latter also do not undergo fining, but rely exclusively on natural spontaneous fermentation without additional yeast. A natural wine is completely untreated - it can be an orange wine, but it does not have to be.