Orange wines

The history of Orange wines goes back to ancient times, and it is believed that it was in Greece and Rome that wine in this form began to be made. In the Middle Ages, orange wines were made mainly in central and southern Europe and were considered high quality wines. However, over time this form of production fell into disuse and orange wines began to be considered lower quality wines.

In the 20th century, orange wines began to regain popularity, mainly in Italy and Georgia. In the Liguria region they started making these wines with the Vermentino variety, and in the Friuli-Venezia Giulia region they started making orange wines with the Ribolla Gialla grape variety.

In recent years, these wines have gained popularity worldwide and are now produced in various regions of Italy, France, Spain, Portugal, Austria, Germany, among others.

Currently, they are considered high quality wines, with a complex organoleptic profile and great versatility in pairing. However, they are still wines produced in smaller quantities than traditional white wines and generally command a higher price.

Orange wines are a type of white wine made differently from traditional white wines. Instead of separating the grape skins from the must (grape juice) before fermentation, in the making of these types of wines the skins are kept in contact with the must for a longer period of time. This gives the wine its characteristic orange or amber color, and also contributes a number of different flavors and aromas.

Fermentation with the skins results in a wine with a more complex organoleptic profile, with notes of dried fruit, citrus, herbs, spices, honey, nuts, among others. Skin contact time can vary between wines, some can take up to several months.

Orange wines are generally dry or semi-dry, as the skin fermentation process consumes the sugar in the grape. They can also have more acidity and structure than traditional white wines.

Orange wines are very versatile when it comes to pairing, as they can accompany savory and sweet dishes, with an acidity that helps balance dishes with fats or sauces. They are also ideal to accompany spicy dishes, cured cheeses or meats.

These wines are especially popular in Georgia, Italy, Slovenia, Croatia, among other countries, and are gaining popularity worldwide.