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ORANGE WINES
It was in Georgia that orange wines were born 8 millennia ago. Brought up to date since the end of the Eastern Bloc and the country's independence, they are more than just a fad and offer surprising flavors that are absolutely to be discovered.
Orange wines, really?
Initially, white grapes made from local grape varieties such as Krakhuna and Mtsvane, are macerated with their skins for several months, as if they wanted to vinify red wines, in traditional clay jars, or Qvevri, buried.
This long maceration gave the white wines amber and orange hues that today designate them as "orange wines". It is therefore not only a change in colour but a real change in the organoleptic character of the wine. They are to be distinguished from other types of wines that may also have an amber colour, such as oxidized, madeerized or sweet wines.
Surprising flavours
Depending on the maceration time and the grape varieties used, the wines offer aromas of dried orange zest, dried fruits such as apricot and toasted notes. They are more or less tannic, a rare thing for white wines, with a slight bitterness in the mouth (green tea) that is very pleasant. These flavours will reveal themselves best at a tasting temperature of around 12-14°C, especially as the maceration is long and the aromas are pronounced. For an original accompaniment, pair them with sweet and sour dishes from elsewhere but also with fish in sauce and red meats.
Orange wine around the world
In the Caucasus, a very similar process can be found in Armenia, where winemakers have also practiced long maceration in traditional clay jars called "karasi" for thousands of years. Elsewhere, orange wines can now be found in France (Alsace, South-West), Spain and Italy (Sicily).
A little trip to the Caucasus? Discover orange wines, Armenian wines, and Georgian wines.
Price, low to high
Available individually
Available individually