Orange wine

Orange wine, also known as amber wine, is a type of wine that is produced by leaving the grape skins and seeds in contact with the juice, creating a deep orange-hued finished product. The practice of making orange wine dates back thousands of years to the Caucasus region.

History[edit | edit source]

The production of orange wine dates back as far as 6000 BC in the eastern Georgian regions of Kakheti and Imereti. The method of production was originally developed due to a lack of contemporary wine-making technology. The process involved burying the grape juice, skins, and seeds in a qvevri, a large earthenware pot, to ferment over the winter months.

Production[edit | edit source]

Orange wine is produced by macerating white grapes with their skins and seeds for a period of time, which can range from a few days to several months. This process, known as maceration, is similar to the production of red wine, but is unusual in white wine production. The maceration process imparts a deep amber or orange color to the wine, as well as tannic and savory flavors.

Characteristics[edit | edit source]

Orange wines are known for their robust and bold flavor profiles, which can include honeyed aromas, nutty flavors, and a sour, cider-like finish. They are also known for their ability to age well, with some wines improving over a period of several years.

Regions[edit | edit source]

While the production of orange wine originated in Georgia, it has since spread to other wine-producing regions around the world. Notable regions include Friuli-Venezia Giulia and Veneto in Italy, Slovenia, and the Loire Valley in France.

See also[edit | edit source]

Orange wine Resources
Need Help Finding a Doctor? Need help finding a doctor or specialist anywhere in the world? Explore our world directory. WikiMD's DocFinder can assist you in locating millions of physicians.	Medical Knowledge Access the latest research - Most recent articles Ongoing trials.