Orange wine is white wine made like red. White grapes ferment on their skins for anything from a few days to several months, and that skin contact gives an amber colour, a gentle grip of tannin and a savoury, nutty character you rarely meet in a conventional white. It is one of the most food-friendly styles around, and one of the oldest.
An ancient method reborn in Friuli and Slovenia
Skin-contact wine is nothing new. In Georgia it has been made for more than 8,000 years, fermented in buried clay amphorae called qvevri from grapes such as Rkatsiteli. The modern revival began in the 1990s in Friuli, where Josko Gravner and Stanko Radikon returned to long maceration and put Ribolla Gialla back on the map, before the idea spread into the Brda hills of Slovenia. Explore the heartland in our Friuli Venezia Giulia range, or see where it sits within Italy.
How orange wine tastes, and what to pour it with
Expect dried apricot, orange peel, walnut and black tea, with a savoury, lightly tannic finish that sits closer to a light red than to a crisp white. Serve it cool rather than cold, around 12 to 14°C, so the aromatics open. That grip makes it a fine partner at the table: it handles spice and curry, cuts through rich dishes, and is arguably the best match there is for a funky washed-rind cheese. Many are made with minimal intervention, which is why the style sits at the heart of the natural-wine movement.
Orange wine FAQ
Is orange wine the same as natural wine?
Not quite. The two overlap, because many skin-contact wines use wild yeast and little added sulphur, but orange refers to the method and colour while natural refers to a low-intervention approach. Plenty of orange wines are natural, though not all.
How should I serve orange wine?
Cool, not cold, around 12 to 14°C, in an ordinary white-wine glass. A light chill keeps it fresh while letting the tannin and dried-fruit notes show. It loves curry, roast vegetables and mature cheese.