Orange Wine

Orange Wines

22 Mar

What are orange wines?

These are wines obtained from white grapes in which the fermentation process has taken place with the maceration of the skins and/or stems. In the case of an orange wine vinified according to the Georgian style, therefore in amphorae or qvevri, the peels and stems will remain in the container for a fairly long time ranging from three to nine months. Otherwise, after fermentation, the wines are directly drawn off and pressed



Does maceration of the skins of white grapes always produce orange wines?


No, if the maceration is cold pre-fermentative or in the case of pelliculaire maceration.


The second is a pre-fermentative maceration typically used in the Bordeaux area between the 80s and 90s of the twentieth century. This maceration took place at higher temperatures than the cold one, generally around 19°, and lasted about 4 hours.

Who was one of the first to produce a text on orange wines?

Supporting the thesis that orange wine already existed during the Renaissance and considering Renaissance wine simply oxidized. One of the first to write about orange wine was Arthur Freiherr von Hohenbruck who, in his manual, “Die Weinproduction in Oesterreich”, published in 1873 in Vienna, wrote that the white wines of the Vipava Valley were tannic as they were left for six days in contact with the skins and/or stems.

Are all orange wines oxidized?

 

Absolutely not, only a few wineries have created deliberately more oxidized orange wines, but the majority of orange wines, especially those from Georgia, Collio or Slovenia, do not have this characteristic.

What is the best glass for orange wines?

The best glass for orange wines is that of Pinot Noir, because its wide shape means that the orange wine can express itself in all its complexity

Should orange wines be decanted?

Absolutely, as they are generally unfiltered and may have some sediment. Indeed, some producers say to turn the bottle over before tasting their wine.

What is the serving temperature?

Between 14° and 16° degrees for full-bodied wines and around 12° for lighter wines

Leave a Reply

Your email address will not be published. Required fields are marked *