A UNIQUE KIND of wine is having its moment right now, and it’s bright orange.
Orange wine is not a new concept, but it’s becoming more popular in the States at the moment, with the New York Post claiming it’s the ‘new rosé’, orange is the new pink, etc etc.
The Four Horsemen pub in Brooklyn put 30 orange wines on their menu in response to a massive rise in demand in the area, according to Quartz.
But what is it?
Orange wine has absolutely nothing to do with oranges–or any citrus fruit for that matter. The most common type of orange wine is made from white grapes, but produced like a red wine. White wine is produced by pressing the grapes and collecting the juice, while orange wine sits in the skins and produces an orange hue.
It’s described as having an intense aroma and is heavy in tannins meaning they can stand up to dishes such as red meat and saltier cheeses. It’s the best of both worlds, really.
Fast Company describe the taste as ‘challenging’, and doesn’t taste as you imagine it might. Instead, it’s a lot more reminiscent of red, while being considerably lighter.
So are they any use?
The Huffington post say they sampled an orange wine that was “oddly refreshing and weighty, almost meaty”, while New York Magazine said the wine they sampled was like something their mam would drink. Not a raving endorsement…
The Guardian describe it as being:
almost like a craft-brewed mead, as the tannins create a honey, apricot flavour, smoky, spicy, a little bitter.
While they’re getting much buzz at the moment, Wine Enthusiast Magazine said that they will never be mainstream, birthing the perfect circumstances for a new hipster craze.
Where can I get it in Ireland?
It’s a rare enough find, but the Seven Social on Benburb Street sell an orange wine on their menu, Dinavolino vino bianco from Italy, which they describe as:
Neither filtered nor fined, the slightly cloudy appearance leads to a floral nose with apple, and pear hints. The palate is richly layered and intense, with gorgeous apple and honeyed flavour wrapped in impeccable acidity and minerality.
Sounds… interesting.
