Orange wine, also known as skin fermented or skin contact wine has been around for a long time In some places like Georgian (the Republic of,) it’s the way wine has traditionally been made for like 8000 years (literally - since 6000 BCE)
It's not a new thing. So I’ve been wondering why I’ve been seeing it written up everywhere recently (In the NYT alone twice in the past month).
Never having tried it and not wanting to be left out I tried a few bottles.
First question: is it orange? Yes! Skin-contact wines are white wines made like red wines. It depends on the variety and method but basically the longer the wine is in contact with the skin the deeper the color and the more complex the flavor.
The first bottle I tried was a pale orange 2020 Rami from COS made in Sicily. Delicious, bright and full of Siciliane sun!
Cheers!
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