Natural Orange Wine
You’re much more likely to find Orange Wine on the wine lists of on-trend restaurants or touted by an eager sommelier than in your local wine merchants. Orange wine is a traditional wine, and while it has yet to burst back into the mainstream, orange wine has built an impressive cult following in the last couple of decades due to the growing popularity of the natural wine scene.
Orange wine was first made thousands of years ago in Georgia, where grapes were crushed and deposited into Q’vevri (Amphora/clay tanks) buried in the ground, and macerated for 6 months before separating from the skins from the liquid.
Nowadays, you typically leave the fermenting grapes alone for at least four days, and up to a year, in a completely natural process that uses no additives. Orange wines have a unique taste different from regular white wines, typically developing a sour taste and also nuttiness from oxidation. Orange wines have been described as robust and bold, with honeyed aromas of jackfruit (a fleshy tropical fruit), hazelnut, brazil nut, bruised apple, wood varnish, linseed oil, juniper, sourdough, and dried orange rind.
Orange wines are still rare, but many countries have a growing interest in this natural winemaking style. For the full rundown on Orange Wines, read our recent blog covering What is Orange Wine?