The story behind orange wine: ancient methods meet modern palates

In the ever-evolving world of wine, where tradition often intersects with innovation, orange wine stands out as a fascinating example of how ancient winemaking techniques are being rediscovered and embraced by modern palates. Despite its recent surge in popularity among sommeliers and wine enthusiasts, orange wine is not a new creation. It’s a style with deep historical roots, stretching back thousands of years, now finding its place in the contemporary wine scene. This blog post delves into the intriguing story of orange wine, exploring its ancient origins, the unique process behind its creation, and its resurgence in the modern wine industry.

Ancient beginnings

Orange wine, often misunderstood as being made from oranges, is in fact a type of white wine. Its distinctive amber hue comes not from citrus fruit, but from the prolonged contact of the grape skins and seeds with the juice during the fermentation process – a method that dates back over 8,000 years to the caucasus (modern-day georgia). Here, winemakers would bury fermented grape juice in large clay vessels called qvevri, which were sealed and buried underground over the winter months, allowing the wine to develop its characteristic color and complexity.

The winemaking process

The method that gives orange wine its unique character is known as “Skin-contact” or “Maceration.” unlike traditional white wines, where the skins are quickly removed after crushing to keep the wine pale and light, orange wines are left to ferment with their skins (and sometimes stems) for a period ranging from a few days to several months. This process not only imparts the distinctive color but also contributes to a richer body, bolder tannins, and a complex flavor profile that can range from savory and herbal to bold and fruity.

A modern resurgence

Though orange wine never completely vanished, its production dwindled significantly over the centuries, surviving mainly in small pockets of eastern europe. However, the 21st century has witnessed a remarkable revival of this ancient wine style, driven by a growing interest in natural and artisanal wines. Today, orange wine is produced by adventurous winemakers worldwide, from its homeland in georgia to italy, slovenia, australia, and beyond.

This resurgence is part of a broader movement towards minimal intervention and natural winemaking processes, where the goal is to express the most authentic characteristics of the grape and terroir. Orange wines, with their robust flavors and unique profiles, offer an exciting alternative to conventional white and red wines, appealing to wine drinkers looking for something different.

Navigating the taste

Orange wines can be polarizing. Their pronounced flavors and sometimes higher levels of tannins (compared to typical white wines) can surprise those accustomed to more traditional wine styles. However, for those willing to explore, orange wines offer a complex array of aromas and tastes, often described as earthy, nutty, and with a depth that pairs exceptionally well with a wide range of foods, including dishes that are typically challenging to match with wine.

The future of orange wine

As orange wine continues to carve out its niche within the wine industry, its future looks promising. Wine bars and restaurants increasingly feature orange wines on their menus, and wine shops are dedicating more shelf space to these intriguing bottles. Moreover, the ongoing interest in sustainable and organic winemaking practices is likely to fuel further exploration and appreciation of orange wines.

Conclusion

Orange wine’s journey from ancient cellars to modern tables is a testament to the enduring appeal of traditional winemaking methods and the adventurous spirit of contemporary wine lovers. By embracing the past, today’s winemakers and wine enthusiasts are expanding the horizons of the wine world, offering a rich tapestry of flavors that challenge and delight the palate. As orange wine continues to gain followers, it stands as a vibrant reminder of wine’s capacity to evolve while staying rooted in its ancient origins.