Orange wine is the white wine version of rosé. Just as rosé is made from dark-skinned grapes that are allowed to ferment briefly with the grape skins, orange wine is made from the juice of light-skinned grapes with brief skin contact. The skin imparts orange color pigments as well as aromatic phenols and astringent tannins to the so-called orange wine. White wines, on the other hand, are fermented without any skin contact, while red wines are fermented with extensive skin contact. “The idea of orange wine is really interesting,” says Brook Bannister of Bannister Wines, “A white wine with lots of structure that pairs with richer foods and ages well.” Though some wine drinkers are just discovering this style, orange wine originated in the Republic of Georgia around 6000 BC. “Lighter styles pair well with oysters and charcuterie,” suggests Bruno Almeida, sommelier and wine and spirits educator, “while bolder versions go great with blue cheese, a juicy pork chop, kebabs or skewers.” Almeida also recommends serving orange wines in a temperature range of 50°F to 57°F and decanting them when young to mellow the astringent tannins. Get the full story here at Forbes.
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