Orange wine, also known as skin-contact white wine, represents a transformative shift within the global wine market. What was once an ancient winemaking practice has been revitalised to cater to the modern palate, offering a unique and complex sensory experience that appeals to today’s values-driven consumer. Characterised by the fermentation of white grapes with their skins, orange wine bridges the textural richness of red wines with the aromatic finesse of whites. Its resurgence, from ancient Georgian traditions to contemporary wine bars, underscores a fusion of history and innovation. This report examines the historical roots, production methods, sensory profile, and market potential of orange wine, highlighting its enduring presence in the fine-wine landscape.
Fun fact: Orange wine is sometimes referred to as the “wine of the future,” yet its origins date back over 8,000 years to ancient Georgia, where winemakers used clay qvevri vessels to ferment white grapes with their skins, a practice still celebrated today.
A Hue of History Unearthing an Ancient Tradition
What Is Orange Wine: A Defining Moment
Orange wine is produced through a unique process of fermenting white grapes with their skins, a method known as maceration. Unlike traditional white winemaking, where the skins are discarded after crushing, this prolonged skin contact—lasting anywhere from a few days to several months—extracts colour pigments, tannins, and phenols from the skins, seeds, and sometimes stems. The result is a wine that merges the aromatic qualities of white grapes with the tannic structure typically associated with red wines.
While “orange wine” has become the most common term, it was first coined in 2004 by British wine importer David A. Harvey. Other terms, such as “skin-contact white wine” and “amber wine,” are used within the industry. The name “orange wine” can sometimes be confusing for consumers, who may associate it with fruit wines made from actual oranges. As such, some purists favour “skin-contact” or the traditional Georgian term, “karvisperi ghvino,” which highlights the wine’s origins. This duality in terminology reflects a balance between the modern appeal of a catchy name and the desire to honour a centuries-old tradition of winemaking.
The Georgian Cradle of Winemaking
The roots of skin-contact winemaking are deeply entrenched in the soil of Georgia, widely considered the birthplace of wine. Archaeological findings suggest that winemaking in this region dates back to 6000 BCE. One of the most essential elements of early Georgian winemaking is the qvevri, a large clay amphora used to ferment and store wine. These vessels are traditionally buried underground to maintain a stable temperature during fermentation, a method that remains in use to this day in Georgia.
This practice involves placing white grape skins, seeds, and sometimes stems into the qvevri, where they undergo natural fermentation for several months, imparting the wine with a characteristic orange hue. Qvevri winemaking has become synonymous with traditional Georgian methods and was inscribed by UNESCO as an Intangible Cultural Heritage of Humanity. The increasing global demand for qvevri and other traditional winemaking equipment has also led to a surge in demand for these ancient vessels, with waiting lists of up to years.
The resurgence of this technique is not simply about imitating ancient practices; it’s a deliberate effort to preserve historical craftsmanship. The investment in qvevri, while costly, ensures the longevity and authenticity of the wines produced, with some producers opting for the time-consuming process of cleaning and beeswax-coating the vessels to maintain their quality for centuries. The modern adoption of these methods by winemakers underscores the importance of terroir and tradition in today’s wine market.
A Modern Renaissance
The modern revival of orange wine began in the 1990s, when a group of winemakers in the cross-border regions of Friuli-Venezia Giulia in Italy and the Gorizia Hills in Slovenia rediscovered ancient winemaking methods. These pioneers, such as Josko Gravner and Stanko Radikon, sought to counter the industrialisation of winemaking that had dominated much of the 20th century. They turned to indigenous grape varieties, such as Ribolla Gialla, and used extended maceration techniques, often fermenting the grapes in large clay vessels similar to the qvevri.
Their approach represented a departure from the “technically correct” and “fresh” white wines that became standard in the mid-20th century, driven by the use of refrigeration and chemical agents like sulphur dioxide. The orange wine movement, therefore, is not just a nostalgia-driven revival, but a response to the sterile, mass-produced wines of the modern era, favouring more oxidative, textured, and complex wines. Today, the movement has expanded globally, with regions such as Spain, Croatia, Slovakia, Austria, Germany, New Zealand, and California experimenting with skin-contact winemaking, further solidifying the style’s place in modern viticulture.
The Oenological Alchemy: A Deep Dive into Production
The Cornerstone of Maceration
Maceration is the defining process in the production of orange wine, where the skins, seeds, and stems of the grapes remain in contact with the juice during fermentation. This extended contact extracts a range of phenolic compounds, including tannins, flavonoids, and colour pigments, which shape the wine’s colour, texture, and flavour profile. The duration of maceration can range from several hours to months, with the length of time significantly influencing the wine’s final characteristics.
Winemakers manage a variety of factors to ensure quality and consistency. Temperature, for instance, plays a crucial role in the extraction process. Ideal maceration temperatures usually range between 15°C and 20°C. High temperatures can lead to excessive phenolic extraction, resulting in wines with coarse, bitter tannins. Winemakers also need to carefully consider grape ripeness, as under-ripe fruit can introduce undesirable herbaceous notes.
Vessels of Fermentation From Qvevri to Concrete
The choice of fermentation vessel is another crucial decision that significantly influences the final character of orange wines. While the qvevri remains the most iconic, winemakers today use a variety of boats that offer unique benefits.
- Qvevri: These large, clay amphorae provide natural thermal stability, allowing for slow fermentation. Their porous nature facilitates micro-oxygenation, which helps to soften tannins and add complexity.
- Neutral Barrels: Large Slovenian oak barrels and neutral French oak botti impart minimal flavour but allow for slow oxidation, rounding out the wine and enhancing texture.
- Concrete Tanks: Concrete allows for stable temperature control while also facilitating micro-oxygenation, making it a popular choice for producers who want to preserve fruit freshness while adding body.
- Stainless Steel: Used primarily for short macerations, stainless steel offers precise temperature control, making it ideal for wines that aim to preserve freshness and aromatics.
Each of these materials influences the wine’s profile. For example, the qvevri adds a unique earthy complexity, while concrete and oak provide a textural richness that complements the tannic structure developed during maceration.
The Spirit of Minimal Intervention
The natural wine movement and the production of orange wines go hand in hand, emphasising minimal intervention and a return to traditional practices. Many orange wines are crafted from organic or biodynamic grapes, fermented with native yeasts found in the vineyard and cellar. This approach seeks to produce wines that are direct reflections of their terroir.
One of the key appeals of orange wine is its ability to be produced with minimal additives. Many producers avoid sulphites, the common preservative used in conventional winemaking, instead relying on the natural protection provided by tannins extracted during the maceration process. The wines are often bottled unfined and unfiltered, resulting in a hazy or cloudy appearance that has become a hallmark of the style.
Navigating the Risks
While the minimal-intervention approach is central to the philosophy of orange winemaking, it is not without risks. These include:
- Over-extracted Tannins: Extended maceration can lead to overly astringent wines if not correctly managed.
- Oxidation: Overexposure to oxygen can spoil the wine, particularly if the fruit has been affected by Botrytis.
- Microbial Spoilage: The reliance on wild yeasts increases the risk of spoilage from undesirable microorganisms.
These risks underscore that, while orange wine is often associated with “hands-off” winemaking, producing high-quality orange wines requires considerable skill and expertise.
The Sensory Spectrum: An Experience in Textural Wine
Beyond the Colour: A Visual and Aromatic Profile
The first encounter with an orange wine is often visual. The colour can range from a pale amber to a deep copper or even a tawny honey hue. The specific colour depends on the grape variety and the duration of skin contact. Wines made from Pinot Grigio often have a pinkish hue, while Gewürztraminer may produce a more vibrant, golden colour.
Aromatically, orange wines offer a broad spectrum of flavours. Common descriptors include dried apricot, orange peel, and floral notes, with wines that undergo longer macerations sometimes showing more complex aromas of raw honey, walnuts, white pepper, ginger, and even liquorice.
Tannins in White Wine: A Tactile Revelation
The most surprising element of orange wine for many first-time drinkers is its tannic structure. These phenolic compounds, typically associated with red wines, contribute to the orange wine’s characteristic astringency and mouthfeel. This texture distinguishes orange wine from its lighter white counterparts, offering a fuller, more robust experience that can be likened to red wine.
Many consumers initially expect a sweet, fruity profile, given the wine’s colour and aromatic promise. However, orange wines are typically dry, with a savoury and tannic character. Educating consumers about this unique profile helps align their expectations, ensuring a more enjoyable tasting experience.
The Expression of Terroir and Authenticity
Terroir and the “Fingerprint of the Earth”
In orange winemaking, terroir is more than just the soil; it encompasses all the environmental elements—climate, geography, and the local microbiome—that influence the wine. The minimal-intervention practices of orange wine producers allow for a direct expression of the terroir in the final product. By using native yeasts and fermenting in qvevri, oak, or concrete, producers enable their wines to reflect the land, climate, and even the cellar environment, creating a unique narrative for each bottle.
A Global Tapestry: Notable Varieties and Regions
The production of orange wine has spread across the globe, with certain regions becoming particularly renowned for their skin-contact wines:
- Georgia: The birthplace of orange wine, producing robust wines from indigenous varieties like Rkatsiteli and Tsolikouri.
- Italy and Slovenia: Friuli-Venezia Giulia and the Gorizia Hills have pioneered the revival of orange wines, with Ribolla Gialla and Friulano being standout varieties.
- Greece: Ancient Greek techniques are being revived to create semi-sparkling and semi-dry orange wines from indigenous grapes like Debina and Vlahiko.
- California and New Zealand: These New World regions are experimenting with Pinot Gris and Roussanne, crafting wines that showcase notes of pear, citrus, and stone fruit.
These regions showcase the versatility of orange wine, highlighting how it adapts to diverse climates and terroirs, while allowing producers to showcase their indigenous varieties.
The New Rules of Gastronomy Pairing and Palate
A Versatile Companion for Challenging Cuisines
The tannic structure and complexity of orange wines make them ideal partners for bold and spicy cuisines, such as Indian curries, Korean BBQ, and Thai dishes. Their acidity and tannins balance the heat and enhance the complex flavours of these dishes. Additionally, the wines’ ability to pair with fermented foods like kimchi and sauerkraut makes them an excellent match for the tangy, pungent notes of these ingredients.
Orange wines are also exceptional with rich, aged cheeses and charcuterie, where their tannins cut through the fat and their complex aromas complement the depth of the food.
A Curated Guide to Pairing
Orange Wine & Global Gastronomy Pairings
| Orange Wine Style | Cuisine/Flavour Profile | Specific Dish Examples | Rationale for Pairing |
| Lighter-bodied (Short Maceration) | Seafood, Earthy Vegetables, Fresh Cheese | Mushroom risotto, roasted cauliflower steak, fried calamari | The wine’s subtle tannins and fuller mouthfeel provide structure without overpowering delicate flavours. Its savoury profile complements the nutty and earthy notes of the food. |
| Medium-bodied (Extended Maceration) | Spicy Cuisines, Fermented Foods, Aged Cheese | Indian curry, Korean BBQ, Moroccan tagine, kimchi, aged Gouda | The wine’s robust tannins and higher acidity pair well with heat and spices. Its own fermented characteristics create a natural bridge with tangy and pungent ingredients. |
| Full-bodied (Long Maceration, Oxidative) | Rich Meats, Washed-rind Cheeses, Savoury Dishes | Grilled BBQ chicken, smoked eel, Epirotic pies, washed-rind cheese | The wine’s firm tannins and powerful structure help to cut through fat and richness. Its savoury and oxidative notes complement the bold, complex flavours of the food. |
Market and Commercial Dynamics
The Commercial Renaissance Trends and Growth
The orange wine market is experiencing notable growth, driven by consumers’ desire for authentic, minimally interventionist products. The market is projected to reach $65.8 million by 2030, reflecting the growing demand for this distinctive style of wine. Social media influencers and wine bloggers have played a crucial role in popularising orange wine, introducing it to younger, more adventurous wine drinkers.
The UK Market and Beyond
In the UK, orange wine fits perfectly with contemporary trends for sustainability and ethical production. As the market shifts towards lower-ABV and more authentic wines, the appeal of orange wine to health-conscious consumers grows, offering an attractive alternative to mass-produced wines. The UK’s changing alcohol duty laws also present a commercial opportunity for producers of lower-ABV wines, including orange wine.
A Showcase of Excellence Award-Winning Wines and Producers
The growing recognition of orange wines at international wine competitions further validates the style’s quality and maturity. In 2025, Vinakoper’s Capris Orange Rumeni Muškat won Best in Show at the Decanter World Wine Awards, cementing orange wine’s place in the fine-wine canon.
Conclusion Beyond the Trend, a New Classic
Orange wine’s rise from ancient origins to contemporary wine lists is a testament to the cyclical nature of winemaking. It is not merely a trend but a lasting innovation rooted in tradition and authenticity. Orange wine offers a unique sensory experience, blending the structure of red wines with the aromatics of whites, and its versatility with food makes it an ideal companion for a range of cuisines. With its growing global recognition, orange wine is not just the “new rosé”; it is poised to become a new classic. For industry professionals, embracing orange wine is no longer optional—it is essential.
