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Orange wine, often described as the “third wine category,” is created by fermenting white grapes with their skins, similar to how red wines are produced. This ancient technique has roots that trace back thousands of years and has been celebrated for its unique flavors and textures. The result is a captivating wine that displays an amber or orange hue, with a complex profile that can include notes of dried fruit, herbs, and even a slight tannic structure.
What sets orange wine apart is not just its color, but also its versatility in food pairings. The skin contact adds depth and richness, making it an excellent companion to a wide range of dishes, from robust meats to spicy Asian cuisine. During our tasting seminar, we'll explore the fascinating process behind this revival of ancient winemaking methods, sample a selection of notable orange wines, and discuss their growing popularity among wine enthusiasts and chefs alike. Join us to uncover the intriguing world of orange wine and expand your palate!