Orange wine, often called “skin-contact wine,” is one of the most exciting and innovative trends in the wine world today. While the term “orange” might suggest a fruit-based wine like those made from oranges, it actually refers to a type of white wine that is made by fermenting the grape skins alongside the juice, a method traditionally used for red wines. This unique process gives the wine a deep amber or orange hue and imparts distinctive flavors and textures that set it apart from typical white wines. Orange wine is enjoying a resurgence in popularity, with both winemakers and wine lovers drawn to its complex taste profile and ancient winemaking traditions. Despite its rise in modern times, orange wine has roots that trace back thousands of years to regions like Georgia in the Caucasus, where it is believed the technique was first developed.
Making orange wine is an art, combining old-world winemaking methods with modern techniques. It is not a one-size-fits-all approach. Each winemaker might put their own twist on the process depending on factors such as the grape variety, the terroir, and the stylistic goals they wish to achieve. In this article, we will explore the step-by-step process of making orange wine, from selecting the grapes to bottling the final product. We will also examine the key factors that influence the style and quality of the wine, including fermentation techniques, aging, and the role of the skins. Whether you are an aspiring winemaker or simply curious about this fascinating style of wine, this guide will provide you with a comprehensive understanding of what goes into making orange wine.
Understanding Orange Wine: The Basics
What is Orange Wine?
At its core, orange wine is made from white grapes, but it differs significantly from traditional white wines. Typically, white wines are produced by pressing the grapes, separating the juice from the skins, and fermenting the juice alone. In the case of orange wine, the winemaker allows the grape skins to remain in contact with the juice during fermentation. This process is known as “skin contact” or “extended maceration.” The skins contain tannins, pigments, and other compounds that are usually present only in red wines. When these compounds are allowed to infuse into the juice, they give the wine its distinctive orange or amber color and a more complex structure, with flavors ranging from herbal and floral to nutty and earthy.
The method of making orange wine is thought to have been practiced for thousands of years, especially in countries like Georgia, where the tradition continues to this day. The earliest orange wines were often fermented in large clay vessels called qvevris, which are buried underground to maintain a stable temperature. This ancient winemaking method is still used by some winemakers today, but many modern winemakers also employ stainless steel tanks, wooden barrels, or other fermentation vessels. Regardless of the container used, the essential aspect of orange wine is the skin contact, which sets it apart from regular white wine.
The Role of Grape Skins
The most significant difference between orange wine and conventional white wine lies in the interaction between the juice and the grape skins. The skins of white grapes contain a variety of compounds that contribute to the wine’s color, flavor, texture, and aging potential. These include phenolic compounds like tannins, which provide structure and astringency, as well as anthocyanins, which give the wine its orange hue. In traditional white winemaking, the skins are quickly removed after pressing to prevent the extraction of these compounds. However, in orange wine production, the skins remain in contact with the juice for a prolonged period, sometimes even up to several weeks.
The duration of skin contact plays a crucial role in determining the final characteristics of the wine. The longer the skins stay in contact with the juice, the more pronounced the color, tannins, and flavors will be. This gives orange wines their distinctive mouthfeel, which can range from slightly tannic to smooth and round. The skin contact also imparts a rich complexity to the wine, with flavors often described as earthy, spicy, or even a bit savory. The length of fermentation and the particular type of grape used will further influence the final taste profile of the wine.
See Also: What Does Moët Champagne Taste Like?
The Step-by-Step Process of Making Orange Wine
1. Selecting the Grapes
The first step in making orange wine is choosing the right grape variety. While any white grape can technically be used for orange wine, some varieties are better suited to this style than others. Grapes that have thicker skins and higher tannin content, such as Sauvignon Blanc, Pinot Gris, and Chardonnay, tend to produce the most interesting and balanced orange wines. The grape’s ripeness also plays a role, as overripe grapes can result in wines that are too heavy or unbalanced.
Once the ideal grape variety is chosen, the next important consideration is the vineyard’s terroir. Terroir refers to the combination of climate, soil, and environmental factors that influence the growth of the grapes and the characteristics of the wine. Grapes grown in cooler climates often retain more acidity, which can help balance the tannins and structure of the orange wine. On the other hand, warmer climates can produce riper grapes, leading to wines with more fruit-forward flavors and a richer mouthfeel.
2. Harvesting and Crushing the Grapes
After the grapes have been selected and ripened to the desired level, they are harvested. The timing of the harvest is particularly important in orange wine production because it affects the balance between acidity, sweetness, and tannin levels in the final product. If the grapes are picked too early, the wine may lack the body and richness that skin contact provides. If harvested too late, the wine may become overly tannic or lack the refreshing acidity that makes orange wine so appealing.
Once harvested, the grapes are typically crushed gently to break the skins and release the juice. This is the point at which the skins are left in contact with the juice during fermentation. Some winemakers choose to macerate the grapes before fermentation, which means allowing the crushed grapes to sit together for a period of time to extract more flavors and tannins from the skins. This process can last anywhere from a few hours to several days, depending on the winemaker’s intentions.
3. Fermentation
The fermentation process for orange wine is where the magic happens. Traditionally, fermentation was done with natural or wild yeasts present on the grape skins and in the winery environment. This is still the case for many natural wine producers who value the unique characteristics that wild yeasts can impart to the wine. However, some winemakers prefer to inoculate the wine with commercial yeast strains to have more control over the fermentation process.
During fermentation, the yeast consumes the sugars in the grape juice and produces alcohol. As the fermentation takes place, the skins continue to interact with the juice, contributing additional flavor compounds and color. The temperature of fermentation is another important factor in the process. Lower fermentation temperatures can preserve more delicate aromas and flavors, while higher temperatures may extract more tannins and body from the skins. In general, the fermentation of orange wine tends to be more prolonged than that of white wines, sometimes lasting several weeks.
4. Post-Fermentation Maceration
Once fermentation is complete, the skins are typically pressed off the juice. However, in some cases, winemakers will allow the wine to remain in contact with the skins for an additional period, a practice known as post-fermentation maceration. This can further intensify the flavors and tannin structure of the wine, creating a more robust and complex profile. The length of post-fermentation maceration varies depending on the desired style, but it can range from a few days to several months.
Some winemakers may also decide to allow the wine to undergo malolactic fermentation, a secondary fermentation process that converts harsher malic acid into softer lactic acid. This process can give the wine a rounder, creamier texture and soften the overall mouthfeel, which is particularly beneficial for wines with higher tannin levels.
5. Aging and Maturation
After fermentation, the wine is transferred to aging vessels where it continues to evolve. The choice of aging vessel is another critical factor in the production of orange wine. Some winemakers opt for stainless steel tanks to maintain freshness and preserve the natural flavors of the wine. Others prefer wooden barrels, which can impart additional complexity and oak flavors. In traditional orange wine production, some winemakers still use clay vessels like qvevris, which offer unique micro-oxygenation and subtle earthy notes.
The aging process can range from a few months to several years, depending on the winemaker’s goals and the specific style of orange wine being produced. During this time, the wine may continue to develop deeper flavors and a smoother texture. Many orange wines benefit from extended aging, as the tannins soften, the flavors integrate, and the wine becomes more harmonious.
6. Bottling and Final Product
Once the wine has reached its desired maturity, it is filtered and bottled. Depending on the winemaker’s philosophy, the wine may be bottled with minimal intervention, meaning that it could have some sediment or slight cloudiness. This is particularly common in natural wine production, where minimal filtration is preferred to preserve the wine’s authentic character. After bottling, the wine is allowed to rest for a period before being released to the market.
Orange wines are often enjoyed best with food due to their complex structure and bold flavors. Their tannin content and acidity make them versatile pairings with a wide variety of dishes, from spicy foods to cheeses, grilled meats, and even sushi.
Conclusion
Making orange wine is both a science and an art, requiring careful attention to every detail, from grape selection to fermentation techniques to aging. The final result is a wine that is rich, complex, and full of character, with a flavor profile that is unlike any other. Whether you prefer your orange wine fresh and fruity or more mature and tannic, there is a style out there for everyone. The revival of this ancient winemaking tradition not only celebrates the diversity of wine but also highlights the endless possibilities that arise from experimenting with new (or rather, old) techniques. Orange wine may have once been a niche curiosity, but today it is a beloved choice for wine enthusiasts seeking something new and exciting.
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