TASTING NOTES
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Orange Wine Passionate pursuit of the next great wine knows no limit by Mark Tarbell For the past few years orange and natural wines have taken the attention and praise from the world of wine experts and sommeliers. Be careful, however, before you dive into this latest trend. Orange wine has a long history of being produced in regions like Italy’s Friuli-Venezia-Giulia, Slovenia and France’s Jura. Orange is a wine made from white grapes that have had the skins and seeds left in during maceration and fermentation. This leaves pigments and aromatic qualities normally found in white wine, and the color is often amber or
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orange toned. The aromas can range from heavy stone fruit to deep floral to tea-like characteristics. These wines are cool, but funky and can age quite well. The latest micro-trend is natural wine. Essentially, it’s a movement to make wine with no intervention at all—no added yeast, sugar, preservation methods, chemistry, technology or science. Simply put, you pick the grapes, crush them, and see what happens. There are many approaches to this style and no laws dictating one decisive method. In truth, many of the world’s top boutique winemakers make their wines
