BETA
This is a BETA experience. You may opt-out by clicking here

More From Forbes

Edit Story

Pass On Pumpkin Spice For Orange Wine This Fall

Following
This article is more than 4 years old.

Orange food may be everywhere come October, but orange wine is yet another bright, seasonally appropriate and worthy addition to fall feasts. Contrary to what some may assume, orange wines aren’t made from oranges, nor are they infused in any way with orange fruit (unlike, say Cointreau, the orange-forward triple sec made with orange peels). Orange wines do not necessarily have any citrus tasting notes, but are named for their color exclusively.

“Orange wines are some of the most ancient styles of wine that have existed since the beginning of wine making,”  Zac Adcox, sommelier and Beverage Director at St. Louis’ indo explains. “Orange wines are white wines made in the style of red wine, which allow [winemakers] to soak the [white] grape skins in the juice which naturally tinges the color.”

In standard white mine making, juice from the grapes is pressed and separated from the grape skins. But when the skins are reincorporated, flavors like “tea, spice and even unique flavors of sourdough and dried orange peel” can be accentuated. Typically, orange wines are naturally fermented without filtration or fining, Adcox explains, which “gives orange wines their unique sour beer like tartness" and can increase the freshness and the acidity levels.

The bitterness and tannins in orange wines allow them pair nicely with food, and, because it is Halloween season, naturally, candy. Ready to start your autumnal orange wine sipping? Adcox recommends a few bottles from around the globe to enjoy this fall.

2015 Robert Sinskey "Orgia", Los Carneros, California

“Pinot Gris is seen as one of the classic orange wine varietals,” Adcox says. The crispness and high acidity of this wine make it flexible with food pairings, which can range from grilled branzino served with salsa verde or heartier fishes dressed in beurre blanc. For a perfect fall meal, Adcox recommends pairing this “ balanced, well textured, perfumed, unctuous masterpiece” with “ a salad of grilled raddichio, pine nuts, lemon juice, and balsamic reduction served with a perfectly cooked chicken breast served with au jus.”

2015 Movia "Rebula", Goriska Brda, Slovenia

“This wine is complex and has a lot going on to it, so it needs to be matched with complex, nuanced food,” Adcox says. Tasting notes include gooseberries, black currant and earl grey tea, i.e. ideal autumnal flavors he’d recommend sipping it with dishes like goat cheese bruschetta, carrots roasted in beef fat or grilled peaches with shaved Parmesan.

2018 Domaine Glinavos "Paleokerisio" Debina and Vlahiko, Zitsa, Greece

“Domaine Glinavos has created a unique classic that should be on everyone’s tables during the holiday season,” Adcox says. The wine is unique in that it’s made from a red grape and a white grape, with the majority of the juice coming from the white grape, Debina. “This wine is not only lightly sweet but also lightly sparkling! Made in the old Ioannian tradition, maceration lasts about 12 days for this wine,” Adcox says of this “absolute must when exploring the world of orange wines.” Pair it with cheese high in fat, like gruyere, comte, mild-sharp cheddars, or smoky cheeses and meats like Gouda or Mimolette. The sweetness of this wine also compliment desserts, so break out that trick-or-treating loot.

Follow me on Twitter or LinkedInCheck out my website