“We’re on at least the third wave of orange wine,” thinks wine writer Jon Bonné in his article, The Insider’s Guide to Orange Wine, where he reviews the essential producers, wines, and vinification methods for this particular wine style.
Orange wines, also called amber wines, are made from white grapes that ferment on their skins for a period of time. The result is a densely textured, amber-to-orange colored wine. This unique winemaking style was traditionally used in Georgia, Northern Italy and Slovenia and has recently seen growing popularity among wine lovers. Orange wines are now made throughout Europe and in the new world as well including California, Oregon, Australia, and Chile.
One of the essential wines isted by Jon Bonné is the Gotsa Family Wines Chinuri, an amber-colored wine from Georgia, fermented on its skin in a clay vessel called qvevri:
Gotsa Asureti Valley Chinuri: Beka Gotsadze’s winery is high in the hills outside Tblisi, and his wines—all aged in qvevri—are a very good reference point for Georgian wine, even if they aren’t wholly traditional. Chinuri is a relatively common white variety in the region, and there’s a creamy side to the ripe apple and persimmon flavors.