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 include amphora wine or artisan wine and others. However, if the new term orange wine did not exist, it would have to be labelled as a white wine. However, it is not a classic white wine or rosé wine. The wine, which is produced by prolonged maceration, has a dark yellow to orange colour, from which the name is derived.
Increasing popularity
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 (days, weeks to 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 from Spain). In Vienna, the "Orange Wine Festival" has been held annually in November since 2012, which shows its increasing popularity.
Old role models
The production of ornage wine is a method that dates back thousands of years. From ancient times until the late Middle Ages, red and white wine grapes were mainly grown in mixed vineyards, harvested together and subjected to mash fermentation. This allowed considerably more tannins and colouring agents to enter the wine, resulting in dark yellow, orange to reddish wines, depending on the ratio of white and red grapes and the duration of fermentation. At that time, there were hardly any red wines or white wines with a clear colour and...
