Is this just another wine gimmick? Orange wine, really?
So what in the heck is orange wine?
"Orange wines, also known as 'contact' or 'skin contact' wines, are essentially white wines that are produced like reds. Whereas a white wine never makes contact with the grapes’ skins, an orange wine is made out of white-fleshed grapes (Pinot Gris or Rkatsiteli, for example) and is then left in contact with the skins (which can range in color from white to purple) for days, weeks or months. This “brings about the [orange] color, but also increases the tannins,” explained Scott Carney, the master sommelier and dean of wine studies at the International Culinary Center in New York.
You get 'similarities to red wines which once were not part of the white wine scene,' he said.
Think of it this way: If you look forward to a rosé as a refreshing alternative to red wine, orange wines are the reverse: They’re chilled but with higher levels of tannins, meaning they’re white wines complex enough to stand up to red meat.
Because of the wide variety of regions now producing orange wines, Carney said they’re available in 'a whole smattering of colors. They’re more full flavored, with the tannins and higher natural acidity, which means they can stand up to more complex dishes, [such as] white-meat fish and saltier cheeses and dishes rich in butter and fat.'
What the heck? wineBlog is all about wine. We will try a few orange wines and let you know what we think. More about this in the near future.
Click here to get the skinny on orange wines from Huff Post.