Orange wines - a short introduction

Orange wines - a short introduction

Macanized or orange wines are wines in which the color and tannin fuels are leaked out of the shells of white grapes. The basic principle corresponds exactly to that of red wine production: the shells remain in contact with the finished wine for a certain time (sometimes also with the finished wine) and extract phenols, dyes, flavors & co. How intense this contact should be is at the discretion of the winemaker. The mash stand times vary between 3-4 days and 80 or 100 days, but there are also producers who experiment with longer maceration times.

Three crucial things happen. On the one hand, as mentioned, the dyes from the grapes are solved, on the other hand, (as with the red wine) there is an extraction of the tannins and, last but not least, long -term contact with oxygen. The result is a color spectrum that covers everything from Buddhist monk cowls to schnitzel panier (that mainly depends on the grape variety), tannins that give the wines a firm and compact structure and an aroma profile that partially reflects the more intensive contact with oxygen , on the other hand, also benefits from the long extraction time from the shells.

Orange wine is not the same orange wine. This idea seems to have set itself in collective consciousness, but if you get through a couple with the shells of vinified wines, you will quickly realize that the nuances of the wines differ as well as with red and white wines. Why not? The vines of orange wines also represent their natural requirements and reflect their terroir to the same extent as the conventional wine colors. In addition, the wines that have been skipped from it have as well as their red brothers and sisters have a very independent tannin expression. Ergo: An orange Malvasia di Candia Aromatica from Emilia Romagna tastes different from an orange Ribolla Gialla from Istria or an orange Sauvignon Blanc from southern Styria.

Incidentally, you shouldn't make the mistake to compare orange wines with their white counterparts. Sauvignon Blanc, which is vinified without a shell contact, will always taste different from a Sauvignon Blanc, which stays on the mash for a few weeks. You also accept the obvious differences between a Blauburgunder, which is vinified as a rosé and one that is vinified as a red wine. Rather, you do well to assess the orange variants of the grape varieties as independent interpretations and to be regarded as alternatives and enrichment of classic wine styles.


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