The first question I am always asked is the same: "But is it made with oranges?". No. Orange wine is one of the oldest ways of making wine in the world, and at the same time one of the most trendy. It divides opinion, sparks curiosity, and in my opinion, it is worth getting to know.

How it is made

It is a white wine vinified like a red. Usually, for a white wine, the grapes are pressed and the must ferments on its own, without skins. Here, instead, the must remains in contact with the skins for days, weeks, sometimes months. It is the skins that give up color and tannins, and here is that amber hue and structure you do not expect from a white.

Where it comes from

From Georgia, in the Caucasus, where wine has been made for over eight thousand years. There, wine fermented, and still ferments, in large buried terracotta amphorae called qvevri, which keep the temperature constant. This method is a UNESCO heritage site. The name "orange wine", however, is very young: it was invented by an English importer in 2004. In our region, it was revived thanks to the winemakers of Friuli and Slovenia, true pioneers.

In the glass

Forget the light white wine for aperitifs. Orange wine has tannins, that slightly dry sensation typical of reds, and intense aromas: dried fruit, orange peel, honey, black tea, sometimes a more wild note. It does not always win you over with the first sip. But often it is the second sip that gets you.

At the table

It is a wild card for difficult dishes, those where a normal wine struggles: spicy cuisine, Indian or Thai, sushi, aged cheeses. Its structure stands up to strong flavors. Serve it a bit cooler than a red, around 12 or 14 degrees, never iced.

Come taste it. The best way to try it is by the glass, so you can taste without commitment. Coravin Wine Bar, Via Carlo Maderno 23, Lugano. Cheers!