Orange wine

Orange wine

Orange wine seemed like hype, but it has been proven wrong. It now has a permanent place on the wine list and is made all over the world. Not all orange wines are literally orange either, but if it is a white wine fermented with the skins, it can proudly bear the name. - TEXT MAGDA VAN DER RIJST | IMAGE EDITORS

Orange wine

Orange wine, or orange wine, denotes white wine made in the manner of red wine. Although the term still has something hip about it, the method is thousands of years old. It originates, as far as we know today, from Georgia, where in earthenware amphorae, kvevri, grapes with skin and all fermented into a dark-coloured, firm white wine. In western European countries and wine countries outside Europe, the method changed over the centuries.

White grapes were destemmed and pressed, earthenware jars gave way to barrels made of wood, concrete and stainless steel, the addition of sulphite to prevent oxidation was invented and all this led to a pale yellow white wine with a fresh, fruity taste. They didn't do that in Georgia, where they simply kept working in their own way. In the 1990s, their approach was rediscovered by Joško Gravner and Stanko Radikon, two winemakers from Oslavia in Italy's Friuli Collio. Just across the border in Goriška Brda, Slovenia, the old tradition was also revived.



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