Orange wines

Although many orange wines can be found among natural wines, this initially has nothing to do with it. An orange wine is a white wine that is made like a red wine. This means that the grape skins remain on the mash (the name given to the mash that is still fermenting, including the berry skins and pips) during fermentation, which can take several days or even a few weeks, depending on the style and desired color, before it is pressed. And this is precisely how the colour pigments contained in the berry skin create orange to amber tones in the wine.

This means that an orange wine can be made from any white wine, whether natural or not. Orange wines are therefore often also natural wines, as their winemakers want to give the wine more complexity and character through the prolonged contact with the mash. Orange wines are also called mash-fermented wines.

In principle, orange wines definitely taste different from classic red or white wines. Due to the longer contact with the skins, the wine acquires a somewhat rougher, grippier texture, caused by the tannins from the grape skins that are transferred to the juice in the process. Many winemakers experiment with different maceration times and thus produce extremely different, complex wines. Some aromas you will find in orange wine are candied fruits, nuts, almonds, caramel, honey and dried dates and figs, but also complex herbal and planty aromas. 

Each grape also has a different colour depending on its ripeness. Aromatic grape varieties such as Gewürztraminer or Sauvignon Blanc are particularly suitable for orange wine, because the interplay between exotic aromas and longer skin contact during fermentation produces extremely special and individual orange wines.

Since orange wines taste very individually, there is something for everyone. That sounds interesting? If you're looking for something new and want to take a ride beyond conventional tastes, you're definitely in the right place with orange wines.

Georgia is considered the birthplace of viticulture, where wine was already being made 7000 years ago. The Georgians fermented both red and white wine in large clay amphorae. They simply packed the grapes and put them into the clay vessel. If berries from white grape varieties were put into these amphorae, the result was wine with an orange to amber hue. It probably didn't taste good, but what matters is that the foundation stone was laid here.

Orange wines can also be quite challenging due to a stronger tannin structure or bitter notes, among other things. That is why we are happy to make recommendations for an optimal introduction to these exciting wines.

The Weißer Mulatschak from Meinklang is our most accessible and fun orange wine, juicy pears and peaches surf across the palate, perfect for summer!

The Gelbe Muskateller mit Achtung from Loimer is like a concentrated load of flower power, but without kitsch and with ultra juiciness. The combination of aromatic Muscat with longer skin contact is something very special.

The Riesling M from Daniel und Bianka Schmitt shows that Riesling is a total all-rounder. It tastes much spicier and more complex compared to the orange wines mentioned above, but also has a soothing floral side.