Something new? Well, actually it is quite old, aka, skin-contact wines. Made by small, dedicated producers, their fame is spreading.
by Martin Deadman
I love skin-contact wines! They offer something different in terms of the experience of the wine. They can be wholesome and nourishing, whilst unveiling textural complexity and subtle tonal shifts.
Orange wines are named so because of their colour rather than their contents. They are white wines made using the same principles and methods as red wines. The skins are left on, producing tannins and leaving the wine spicier, herbier and drier than most.
Interestingly, if you taste the wines blind and at different temperatures you may mistake them for red wines.
Skin-contact wines may be made in various ways. Some growers will destem the grapes, whilst others prefer to use whole bunches. Some vinify in a slow oxidative fashion, others use carbonic maceration. Oak, clay or cement are preferred mediums to ferment and age. Macerations may range anywhere from three days to two years!
We stock quite a few orange wines here at The Bull and do two by the glass for you to try.