Several years ago, we took an initial look at Orange wine. Having recently been asked about Orange wine, I thought it would be worth another look.

First, let’s get the most important point out of the way - Orange wine is not made from oranges.

Like ‘red’ wine and ‘white’ wine, Orange wine is categorized as such because of its color.

Now, let’s get to how Orange wines become orange in color. The answer is really quite straight forward. An Orange wine is produced with white wine grapes but it’s made using the same process that a red wine is made. That is, the juice of the white wine grape is left in contact with the skins of the grapes for an extended period.

This skin contact is in contrast to the way a white wine is produced where the juice is immediately separated from the skin of the grape. It’s this skin contact that results in the otherwise white wine becoming ‘orange.’ This skin contact can be just for a brief period of time (24 hours) or the skins may remain in contact through fermentation for a period of a week or more. The final color of Orange wine can vary across a range from yellow, gold, tangerine, amber or even pink.

The skin contact adds more than just color. It adds additional flavor and it adds tannin. So, Orange wines are generally bigger and bolder in flavor and have a more astringent mouthfeel like a red wine. Orange wines should be served slightly warmer than a white wine and slightly cooler than a red. So, 55 degrees F would be just about right.

Some people have tried to associate Orange wine with ‘Natural’ wine. But, it’s not true in general. Like any red or white wine, an Orange wine is only a natural wine if it’s been grown, processed and bottled using ‘natural’ methods.

While Orange wines are not that common, you may find them on wine lists at higher-end restaurants and wine bars, or at higher-end wine shops. So, keep an eye out for them and give an Orange wine a try. With its bigger and bolder flavors, Orange wines should pair well with many foods. Cheers!