Orange wine: seven grape varieties to discover this trend

Although in various parts of the world, including Chile, it has only existed as such since the end of the 20th century, the truth is that orange wine is somehow inspired by the drinks that were made in clay amphoras in the Caucasus, now Georgia, since before the Christian era.

But starting from a simpler definition, we can say that orange wine is made with different white grape varieties and takes on this color because during part of its production the grapes are left to ferment in contact with their skins.

This process gives it special characteristics that go beyond the simple orange color and often escape the properties of its original strains. Orange wines are usually balanced, with some citrus and fruit notes in their aroma, but on the palate they surprise with their minerality, sometimes with a slight sweetness and at the same time a sweetness that pleases and goes well with various foods fat, such as fish. , sausages and more.

It is a curious style of wine, still new, but it is for this reason that it is worth knowing. Fortunately, today in Chile we have very good examples of this variety.

This orange tree is made with Torontel grapes from the Maule Valley, which remain in contact with their skins in concrete eggs for nine months. The result is a fresh and unctuous wine, with some citrus notes, ideal for snacking on a rolled huaso.

The Ayllu vineyard has the particularity of being located in the middle of the Atacama desert: more precisely in Toconao, near San Pedro. It is precisely in this arid place that Muscat of Alexandria and Muscat Rose grapes grow, which are blended in a proportion of 90% and 10%, respectively, to produce this orange wine. With rich acidity and citrus notes, but also with saline touches, it is ideal for fresh sea urchins.

Coming from the very interesting Disidente line of Viña Terranoble, this orange tree is produced with 87% and 13% Pinot Blanc and Pinot Gris respectively. Both are from the Las Dichas sector, in the Casablanca Valley. The result? A wine with very good acidity, slightly marked citrus aromas and some mineral touches that help cleanse the palate. It goes very well with an octopus with olives.

Made with muscat and semillón vines from the Itata Valley, this orange from the Luis Felipe Edwards vineyard is a fresh wine with low acidity. On the palate it feels a bit unctuous and with a slight sweetness, although rather citric. To accompany a trout with butter and parsley is perfect.

Made from grapes of the Viognier variety from a vineyard in Peralillo, in the Colchagua Valley, this Siegel orange tree stands out for its slightly sweet aroma, which contrasts in the mouth with an acidity that makes it very powerful. With a provoleta on the grill before roasting, you certainly won’t be intimidated.

We are here faced with a very particular orange wine: it comes from a mixture of grape varieties, such as semillón, pinot blanc, pinot gris, muscat, Chasselas and others that have not been identified, and the percentage of each is not known. All of them, yes, grew in the Itata Valley, and for a month they underwent fermentation in contact with their skins, inside stainless steel jars. Then they were stored for nine months, also in stainless steel. With citrus aromas and slightly fruity on the palate, it goes very well with grilled fish. Hurry, there are a few bottles left.

With 50% Sauvignon Blanc, 25% Roussanne and 25% Viogner from the Casablanca Valley, this orange wine spends forty days in contact with its skins before being bottled. With floral and fruity aromas, it feels very strong on the palate, thanks to its rich acidity and slight sweetness. It’s elegant. With him, I bet to eat sweet and sour pork gyosas.

*Prices for products in this item are updated as of February 21, 2023. Values ​​and availability may change.