Orange wine
Orange Wine
Orange wine, also known as skin-contact white wine, amber wine, or ramato (Italian for "auburn" or "copper"), 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.
Pronunciation
- English: /ˈɔːrɪndʒ waɪn/
Etymology
The term "orange wine" is a direct reference to the unique color of these wines, which ranges from a vibrant marigold to a rich, deep amber. This color is the result of prolonged skin contact during the fermentation process.
Production
Orange wine is produced using white wine grapes. The process begins with the harvest of fully ripe grapes, which are then placed into a vessel. Instead of removing the skins after pressing, as is common with white wine production, the skins are left in contact with the juice. The length of this contact can vary from a few days to over a year. This process, known as maceration, gives the wine its distinctive orange color and contributes to its unique flavor profile.
Flavor Profile
Orange wines are known for their robust and complex flavors. They often have a strong bouquet, with notes of dried fruit, honey, and nuts, and a bold, tannic structure that can be more akin to red wines than white.
Related Terms
- Maceration: The process of soaking the grape skins and seeds in the juice to extract color, tannins, and aroma.
- White Wine: A type of wine that is typically made from white grape varieties and has a yellow or gold color.
- Red Wine: A type of wine that is made from red or black grape varieties and has a red color.
- Rosé Wine: A type of wine that is made from red grape varieties but has a pink color due to limited skin contact.
- Tannins: Natural compounds found in grape skins, seeds, and stems that contribute to the color, flavor, and texture of the wine.
External links
- Medical encyclopedia article on Orange wine
- Wikipedia's article - Orange wine
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