Among the most intriguing developments in wine today is the renewed interest in orange wine — a style that dates back thousands of years but feels entirely fresh to the modern drinker. With its rich amber hues, complex mouthfeel, and unexpected depth, orange wine isn’t just a passing phase. It’s a reawakening of tradition and a celebration of process.
At the heart of orange wine is a technique that sets it apart from its red, white, and rosé counterparts: skin contact. This seemingly simple step transforms everything — from the way the wine looks to how it tastes. At Forest Wines, customers are discovering the true art of winemaking through bottles that reflect a deep respect for process, provenance, and patience.
The Basics of Skin Contact
So, what exactly is skin contact, and why does it matter?
In conventional white winemaking, the skins of the grapes are removed almost immediately after pressing. This limits the amount of tannins and colour that end up in the final wine, resulting in the light-bodied whites many of us know well.
Orange wine flips that script. Here, white grapes are fermented with their skins still intact — just like red wine. This means that the juice stays in contact with the grape skins for days, weeks, or even months, absorbing colour, structure, and a unique set of flavours not typically associated with white wines.
It’s not a new trick — it’s an ancient technique, and it’s key to the character of orange wine.
Grapes at the Centre of It All
While orange wine is made using white grape varieties, not all grapes are created equal when it comes to skin contact. Some lend themselves better to the process than others, depending on their thickness, aromatic profile, and natural acidity.
Popular varieties used in orange winemaking include:
- Ribolla Gialla – a staple of northeastern Italy and Slovenia
- Gewürztraminer – offering floral intensity and spice
- Pinot Grigio – known for developing a coppery colour with extended skin contact
- Chenin Blanc and Muscat – valued for their texture and aromatic lift
- Trebbiano and Malvasia – often used in Italy for their balance and depth
The choice of grape influences everything that follows — from the tone in the glass to the grip on the palate.
Crushing, Fermenting, and Waiting
Once the grapes are selected and harvested, they are crushed — either by foot or by press — and the juice is left to mingle with the skins, seeds, and sometimes stems.
Fermentation begins naturally, typically using wild yeasts found on the grape skins or in the winery environment. This part of the process can last anywhere from a few days to several months, depending on the winemaker’s vision.
During this time, the wine takes on tannins, pigments, and textural elements. It also begins to develop the hallmark characteristics of orange wine: notes of dried fruit, herbs, and a slightly oxidative edge that brings complexity and depth.
Temperature control is often minimal, allowing the fermentation to follow its natural rhythm. The slower, the better — this is wine that rewards patience.
Vessels and Ageing Choices
The vessel in which the wine ferments and ages has a profound effect on the final product. Orange wine is often associated with traditional clay amphorae, also known as qvevri (used in Georgia) or tinajas (in Spain). These porous vessels allow for slow oxygen exchange, resulting in earthy, structured wines with a strong sense of place.
Other winemakers may choose:
- Oak barrels, which soften the tannins and add subtle spice
- Concrete eggs, promoting even temperature and gentle micro-oxygenation
- Stainless steel tanks, preserving freshness and fruit purity
Each vessel offers a different lens through which the grape expresses itself. Many winemakers experiment with blending wines aged in multiple materials to strike the perfect balance.
Filtering, Bottling, and the Final Touch
Once fermentation and ageing are complete, the wine may be pressed off its skins — if they’ve remained intact — and allowed to settle. Some producers prefer not to filter their wines, maintaining natural cloudiness and texture.
This decision is deliberate. Filtration can strip out some of the flavours and nuances built during fermentation, so many makers of orange wine lean toward minimal intervention at this stage.
The wine is then bottled — often with little to no sulphites added — and left to rest again before release. What reaches your glass is not a manufactured product, but a living expression of grape, time, and human intention.
A Note on Colour and Texture
The name “orange wine” refers to the colour imparted by skin contact, but don’t expect bright orange juice in your glass. Instead, you’ll see a range of hues: copper, gold, amber, rust, even tea-like brown. Each bottle tells its own visual story.
On the palate, texture is where orange wine truly shines. It can be slightly grippy or chewy, with a weight that lingers — unlike the light, crisp sensation of traditional whites. This tactile quality is one reason why orange wine pairs so brilliantly with bold, complex foods.
Think fermented vegetables, earthy grains, and spiced dishes. It stands up beautifully to robust flavours while offering something intriguing in return.
Forest Wines and a Respect for Craft
For those curious about this style, Forest Wines offers a thoughtful entry point to orange wine. Their selection focuses on quality, authenticity, and producers who honour traditional methods. Whether you’re just beginning to explore or already deep into your natural wine journey, their bottles are more than just drinks — they’re stories in liquid form.
Forest Wines has played a quiet but meaningful role in connecting modern drinkers with one of winemaking’s oldest traditions, making skin-contact wines feel accessible rather than intimidating.
Why Method Matters in Every Sip
Drinking orange wine is as much about the process as it is about the product. Unlike many commercial wines that are shaped for consistency and mass appeal, orange wines are shaped by patience, imperfection, and the human hand.
They aren’t filtered into uniformity. They’re fermented with character in mind. The results are raw, real, and often surprising — reminding us that wine, at its best, reflects not just the grape, but the craft behind it.
A Toast to Tradition and Technique
Next time you lift a glass of orange wine, know that you’re tasting far more than a trend. You’re holding the outcome of centuries-old techniques, carefully revived by modern winemakers who value integrity over uniformity.
It’s wine that teaches patience. It rewards curiosity. And above all, it shows that sometimes, the oldest methods make the most meaningful impact.
So here’s to skin contact — the bold, the beautiful, the brilliant detail that takes orange wine from grape to glass, and from forgotten to unforgettable.
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