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Orange wine

Up until recently, the modern wine scene has consisted of three major colour categories: red, white, and rosé. However, side-by-side with the natural winemaking revolution, we are seeing a climbing category of wines that are different variations of orange hues, with some being labelled “Orange Wine”. This low-intervention (and often natural) style of wine has been around for thousands of years, starting in Georgia, and was even popular up until the 1950s and ‘60s in Italy, until the demand for fresh white wines took over. Orange wine has become new again in the past decade, especially in North America.

Orange wine is NOT made with oranges, but white grapes that are left in contact with the skins from anywhere from a few days to several months. It is not always labelled as orange wine, but can be known as ‘Skin Contact’, ‘Skin Fermented White’, or ‘Amber’, and sometimes has no reference on the label at all! As with all wine, different countries around the globe have different definitions of exactly what orange wine is and how it is to be labelled. Canada, for example, has VQA regulations in place in Ontario that state orange wine must be labelled Skin Fermented White, but on the other side of the country in British Columbia, regulations have not yet defined the term orange wine, so it is allowed on the label whether winemakers use skin fermentation or just skin contact alone.

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