The term “orange wine” may initially seem confusing, as it doesn't refer to a wine made from oranges. Instead, it pertains to a style of wine that has an amber or orange tinge, similar to the color of the fruit. So, why is this style of wine called orange wine?
The term “orange wine” was actually coined by a British wine importer named David A. Harvey in 2004. He used this term to describe a particular style of white wine that had been made using an ancient winemaking technique. This technique involves allowing the grape skins to remain in contact with the juice during fermentation, which imparts color and tannins to the wine.
Traditionally, white wines are made by separating the juice from the grape skins immediately after crushing. This allows for the production of crisp, light-colored wines. However, orange wine is made differently. The grape skins are left in contact with the juice for an extended period of time, ranging from days to months, depending on the winemaker's preference.
During this extended period of contact, the coloring pigments in the grape skins infuse into the juice, giving the resulting wine its characteristic amber or orange hue. This is similar to how red wines get their color from prolonged skin contact during fermentation. The longer the skins are in contact with the juice, the deeper the color of the resulting wine.
The use of extended skin contact in orange wine production also contributes to the wine's unique flavor profile. The tannins and other compounds extracted from the grape skins during fermentation add structure and complexity to the wine. Orange wines are often described as having more body and texture than traditional white wines, with flavors that can range from floral and citrusy to nutty and savory.
It's worth noting that not all white wines that have an orange hue are considered orange wines. Some white wines may have a slight orange tinge due to minimal skin contact or aging in oak barrels. However, true orange wines are specifically made using the extended skin contact method mentioned earlier.
The term “orange wine” was coined to describe a style of white wine that undergoes an extended period of skin contact during fermentation. This contact with the grape skins imparts color, tannins, and flavor compounds to the wine, resulting in a unique amber or orange hue. So, the name “orange wine” is a fitting descriptor for this distinct style of winemaking.