Is orange wine any good? This is a question that often comes up when discussing this unique and sometimes polarizing style of wine. As a sommelier and brewer, I have had the opportunity to taste and explore a wide range of wines, including orange wines. I must say that the answer to this question is not a simple yes or no, as it largely depends on personal preference and an understanding of what orange wine is all about.
Firstly, it's essential to understand that orange wine is not made from oranges. Instead, it is a type of wine made from white grapes that have been fermented with their skins, similar to red wine production. This extended contact with the grape skins gives orange wine its distinctive color and flavor profile.
Orange wines can be quite different from traditional white wines. They often possess a deeper amber or orange hue, which can be visually striking. The taste can be bold, with flavors that range from apricots and dried fruits to tea leaves and nuttiness. The texture of orange wines is typically more robust and tannic than conventional whites, which can make them feel more similar to red wines in terms of mouthfeel.
Some people find orange wines to be an acquired taste, as they can be quite different from what we typically expect from white wines. The prolonged skin contact during fermentation introduces more tannins and phenolic compounds, which can result in a more complex and sometimes challenging flavor profile. However, for those who appreciate wines with depth, texture, and a bit of a wild side, orange wines can be a delightful discovery.
Personally, I have enjoyed many orange wines and appreciate them for their unique characteristics. They offer a departure from the usual crisp and refreshing nature of white wines, providing a more robust and intriguing experience. I find that the flavors and aromas in orange wines can be quite captivating, with layers of complexity that continue to evolve as the wine opens up.
One of the aspects that I find particularly fascinating about orange wines is their versatility when it comes to food pairings. Their bold flavors and textures make them excellent companions for a wide range of dishes. They can stand up to richer and more heavily seasoned foods, such as roasted meats, stews, and even spicy cuisine. Additionally, the tannins and structure of orange wines can complement dishes with earthy or umami flavors, like mushrooms or aged cheeses.
It's worth noting that not all orange wines are created equal. Just as with any style of wine, there can be variations in quality and craftsmanship. Like red and white wines, orange wines can range from entry-level bottles to more complex and age-worthy options. Exploring different producers and regions can help you find orange wines that align with your preferences and offer a truly enjoyable experience.
Whether orange wine is “good” or not is ultimately a matter of personal taste. It may not appeal to everyone, especially those who prefer more traditional white wines. However, if you approach orange wine with an open mind and appreciate its distinctiveness, you may discover a whole new realm of flavors and experiences. I encourage wine enthusiasts to give orange wines a try and see where their palates take them.