Orange wine might be the most misunderstood style in the wine world. It’s not made from oranges, and it doesn’t taste like Tang. Instead, orange wine is a white wine made like a red—and that makes all the difference.
Orange wine is made by fermenting white grapes with their skins and seeds, just like red wine. This process gives the wine a deep amber or orange hue and adds tannins and bold, savory flavors you don’t usually find in white wine.
Orange wine has ancient roots. It originated thousands of years ago in Georgia (the country), where it was traditionally fermented in large clay vessels called qvevri. Today, it’s made all over the world, especially in Italy’s Friuli region, Slovenia, and increasingly in North America and Australia.
Expect a completely different experience from your usual whites. Orange wines are often nutty or oxidative in aroma, dry and tannic in texture, and savory or herbal in flavor. They may remind you of tea, dried fruit, citrus peel, or even subtle spices. They have texture and complexity that challenge traditional wine norms.
Thanks to its structure and bold flavors, orange wine pairs beautifully with food. It’s especially good with spicy dishes from Indian, Middle Eastern, or Korean cuisine. It also complements fermented foods like kimchi or miso, roasted poultry or pork, and hard cheeses like Comté or aged cheddar.
Orange wine challenges the norm. If you enjoy natural wines, food experimentation, or simply want to expand your palate, it’s an exciting category worth exploring. Serve it slightly chilled, pour it into a large glass, and let it evolve as you sip.
Ready to go beyond red and white? Orange wine is your third way—unexpected, unforgettable, and uniquely delicious.