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Hungarian name for Orange Wine; see there.

Designation for a wine produced in a similar way to red wine as the fourth type of coloured wine alongside white wine and rosé. It belongs to the group of alternative wines; other names are amphora wine or artisan wine. The name is simply derived from a special wine-making technique, namely white wine produced by means of prolonged maceration. The name was first coined in 2004 by British wine importer David A. Harvey and has established itself as a common term for wines that have undergone a longer maceration period (mash contact) or prolonged maceration (days, weeks or even months). Orange Wine should not be confused with Natural Wine or Raw Wine (although these terms are often mistakenly used as synonyms for each other) or fruit wine made from oranges such as Tarongino or a wine flavoured with orange peel such as Vino de Naranja (both Spain).

However, if the new name Orange Wine did not exist, it would have to be called a white wine. This is a method that is already thousands of years old. In ancient times until the late Middle Ages, red and white grapes were mainly grown mixed in the vineyard, harvested together and subjected to a mash fermentation. This allowed considerably more tannins and colouring substances to enter the wine and, depending on the ratio of white and red grapes as well as the duration of fermentation, resulted in dark yellow, orange-coloured to reddish wines. At that time, there were hardly any red wines or white wines with a distinct colour and taste as we know them today. However, this type of production also occurs in other wines such as Natural Wines, which is the main reason for the confusion between Natural Wine and Orange...

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