Orange wine is called “skin-contact” because the process of making it involves allowing the grape juice to come into contact with the grape skins for an extended period of time during fermentation. This contact with the skins gives the wine its distinctive orange color and also imparts additional flavors, aromas, and tannins to the wine.
To understand why orange wine is called “skin-contact,” it's important to first understand the winemaking process for white wines. Typically, white wines are made by pressing the grapes and separating the juice from the skins before fermentation. This process results in a clear or pale yellow wine, as the juice has minimal contact with the grape skins.
However, with skin-contact wines, the winemaker intentionally leaves the grape juice in contact with the skins for a certain period of time. This can range from a few days to several weeks, and in some cases, even up to a year. During this time, the pigments from the skins leach into the juice, resulting in the wine's orange color.
The process of skin-contact also allows the juice to extract additional compounds from the grape skins. These compounds include tannins, which contribute to the wine's structure and mouthfeel, as well as flavors and aromas that are not typically found in white wines. These can include notes of dried fruit, spice, tea, and sometimes even a hint of oxidation.
The amount of time the grape juice spends in contact with the skins can vary depending on the winemaker's preferences and the desired style of the wine. Some skin-contact wines may only macerate for a few days, resulting in a lighter orange hue and more delicate flavors. Others may macerate for several weeks or months, resulting in a deeper orange color and more pronounced skin-derived characteristics.
The term “skin-contact” is used to describe this winemaking process because it emphasizes the intentional contact between the grape juice and the grape skins. It distinguishes orange wines from traditional white wines, where the juice is quickly separated from the skins.
Personally, I find the process of making skin-contact wines fascinating. It's a departure from the more common winemaking practices and allows for a unique expression of the grape's flavors and characteristics. I've had the opportunity to taste a few different orange wines, and each one has been a distinct and memorable experience.
Orange wine is called “skin-contact” because the process involves allowing the grape juice to macerate with the grape skins for an extended period of time during fermentation. This contact with the skins gives the wine its orange color and imparts additional flavors, aromas, and tannins. The term “skin-contact” highlights the intentional nature of this winemaking technique and distinguishes orange wine from traditional white wines.