“Orange wine” is perfect for fall


A bottle of white, a bottle of red, perhaps a bottle of orange instead? That’s right, so-called “orange wine,” a lesser-known variety of white wines that takes on a darker, earthy color, is all the rage, according to Vogue.

However, the “orange” moniker is somewhat controversial, and only dates by to 2004 when a U.K.-based wine importer found a bottle in winemaker Frank Cornelissen’s cellar in Sicily. Many sommeliers call the wine “amber” instead.

“I prefer skin-fermented,” Master Sommelier Pascaline Lepeltier of NYC’s soon-to-reopen Rouge Tomate, told Vogue. Lepeltier is referring to how the wine is made: by fermenting it on the skins, or “macerating.”

That process also give the wine an earthier taste that is ideal for fall or adventurous drinkers. Moreover they also pair with somewhat adventurous foods, such as sweetbreads, chicken liver mousse, or game birds. Still, some dislike the amount of texture it gives to what is essentially a white wine.

Lepeltier recommend these seven vintages:

1. 2013 Iago’s Wine Chinuri, Kartli, Republic of Georgia

2. 2011 Kabaj Rebula, Goriška Brda, Slovenia

3. 2008 Radikon Ribolla Gialla, Friuli-Venezia Giulia, Italy

4. 2010 Zidarich Malvasia, Carso, Italy

5. 2012 COS Pithos Bianco, Sicilia, Italy

6. 2012 Foradori Nosiola Fontanasanta, Vigneti delle Dolomiti, Italy

7. 2014 Dirty & Rowdy Sémillon, Yountville, California