In a world where wine is neatly divided into red, white and rosé, orange wine arrives like a blast of fresh intrigue. For the adventurous wine drinker tired of the predictable, orange wine offers a journey into ancient winemaking traditions with a distinctly modern appeal.
The World’s Oldest Wine Trend
Whilst orange wine may seem like a recent invention dreamed up by natural wine enthusiasts, it's actually one of the world's oldest winemaking methods. The technique originated in Georgia over 8,000 years ago, where winemakers fermented grapes in large clay vessels called qvevri, which were buried underground to maintain stable temperatures. This ancient tradition has been passed down through generations, with Georgian winemakers continuing to produce orange wines using the same methods their ancestors employed millennia ago.
In recent decades, winemakers in Italy's Friuli-Venezia Giulia region began to create their own orange wines, and, from there, the style has spread across the wine world, with producers from Argentina to South Africa experimenting with this style.
What Exactly is Orange Wine?
The magic of orange wine lies in its production method. Despite its name, orange wine isn't made from oranges. Rather, it's made from white grapes that undergo extended contact with their skins during fermentation, a technique typically reserved for turning red grapes into red wine. After white grapes are crushed, rather than immediately separating the juice from the skins, seeds, and stems (as one would for conventional white wine), everything is left to ferment together. During this maceration period, the grape skins impart their character to the juice—tannins for structure, pigments for colour, and a wealth of aromatic compounds that create orange wine's distinctive personality. Some producers use traditional clay vessels like Georgian qvevri or Italian amphorae, whilst others employ modern stainless steel or wooden barrels. The length of skin contact varies dramatically depending on the winemaker's vision: a few days might yield a pale, delicate orange wine, whilst several months produces something deeply coloured and robust. Many orange wines are made with minimal intervention, often fermented with native yeasts and bottled without fining or filtration.
Texture, Tingle, and Tannin
Orange wines defy easy categorisation, but certain characteristics unite them. Visually, expect anything from light amber to deep tangerine or even russet brown. On the nose, these wines often present a captivating mix of dried fruit, nuts, honey, and spice, with notes of apricot, orange peel, and subtle oxidative qualities.
The palate is where orange wine truly distinguishes itself. Unlike the crisp, refreshing profile of most white wines, orange wines possess weight and texture. The tannins provide grip and structure, creating a fuller mouthfeel that sits somewhere between white and red wine. Flavours might include bruised apple, dried apricot, exotic spices, and a distinctive savoury quality. The finish is often long and complex, with a pleasantly astringent edge.
Our Curated Map of Orange
At Spy Wines & Spirits, our orange wine selection (carefully curated by the wonderful Louisa) is all about proving that ‘orange’ isn't just a trend—it's a proper style of wine that’s here to stay. By leaving the grape skins in the juice during fermentation, winemakers extract incredible textures, amber colours, and savoury notes you won’t find in a standard bottle.
Here are five bottles that perfectly showcase why we’re obsessed with the ‘skin-contact’ style, along with dishes that make them truly sing:
Waas Semillon Orange: Representing the South African ‘New Wave’, this Semillon is all about texture. It’s honeyed and bold, with aromas of orange peel and marmalade, but with a clean, mineral backbone.
Pair it with: Its weight and richness make it a fantastic partner for roast duck or a nutty aged Comté cheese. It’s also surprisingly good with roast pork and apple sauce.
Perusini Pinot Gris Ramato: ‘Ramato’ is the traditional Italian term for ‘copper-coloured’ Pinot Grigio from the Friuli region of northern Italy. This isn’t the light and mild stuff you find in the supermarket; it’s nutty, structured, and bursting with dried pear and spice.
Pair it with: This wine has enough grip to handle a mushroom risotto or prosciutto-wrapped melon. Plus, it’s our go-to for a classic carbonara.
Criolla Moscatel Orange Mendoza: This bottle shows how the ‘New World’ is embracing old traditions. It uses the highly aromatic Moscatel grape to create a wine that smells like a tropical orchard but finishes bone-dry with a refreshing texture.
Pair it with: The aromatic profile is a perfect match for Moroccan tagines or spicy Vietnamese salads.
Melanie Pfister Pinot Gris Maceration: Coming from Alsace, this is orange wine at its most elegant. It has a stunning coppery-pink hue and tastes like wild strawberries and rosehip.
Pair it with: Its floral finesse is a dream alongside tempura prawns or a spicy tuna tartare. It also works beautifully with creamy, soft cheeses like Brillat-Savarin.
Rustaveli 3 Grapes Qvevri: For a true ‘bucket list’ wine, you have to go to the source. Georgia is the birthplace of orange wine, and this blend is fermented in qvevri (massive clay pots buried underground). It’s deep, bold, and tastes of apricots, peaches, vanilla and marmalade.
Pair it with: This is a wine for big flavours. Try it with slow-cooked lamb, strong blue cheeses, or traditional Georgian Khachapuri (cheese-filled bread).
Whether you're looking for a refreshing new style to pique your interest, or an intense, structured wine to pair with big dishes, orange wines hold the answer. These bottles are some of our most recommended and re-purchased, proving that stepping outside your comfort zone offers many rewards. In all its varied shades, orange wine is an invitation to take a delicious sip of history and experience wine from an entirely different perspective.
