Orange wine
5 wines in cellarOrange wine is a white wine made like a red wine: the juice macerates with the grape skins, sometimes for several months. The result is an amber color, tannins, and an aromatic palette that no other wine offers.
Filter by profile, by grape variety, or by the dish you're serving. The FAQ answers our most frequently asked questions.
Panos Sarris - V for Vostilidi 2022
The sun of Greece united in this vintage full of freshness!
Panos Sarris - Lygia 2023
An elegant and refined maceration wine made from a rare grape variety from the island of Kefalonia
Folias de Baco - Tanned Howl 2022
An orange wine from Alto Douro, fruity and mineral
Giacomo Fenocchio - Anima Arancio NV
A Piedmontese orange wine with character, combining freshness, a fine tannic structure, and a complex aromatic profile.
Which orange wine for which taste?
It all comes down to the maceration time: a few days produce a textured white, several months produce a tannic gastronomic wine.
Short maceration
A few days of skins: light color, present texture, fruit still clean.
Portugal, 18,50 €Long maceration
Several weeks to several months: tannins, notes of dried apricot, bark, and tea.
Santorin, 24,90 €Amber & oxidative
Aged under flor or in amphora: walnut, curry, baked apple. Traditional Georgian style.
Piémont, 54,80 €Natural & sulfite-free
Winemaking with no inputs, zero or minimal sulfites.
186 bouteilles
Grape varieties in orange wine
Grape varieties with thick, aromatic skins yield the most interesting macerations.
| Grape variety | Profile | Dominant aromas | Framework agreement |
|---|---|---|---|
| Rkatsiteli | Amber, tannic | Dried apricot, walnut, black tea | Aged cheeses, Georgian cuisine |
| Ribolla Gialla | Structured | Orange peel, almond, dried flower | White meats, mushroom pasta |
| Pinot Gris | Textured | Pear, sweet spices, rosy note | Cold cuts, light stews |
| Malvasia | Aromatic | Flower, apricot, muscat | Spicy cuisine, tagine |
| White Grenache | Sufficient | Fennel, quince, dried herbs | Fish in sauce, roasted vegetables |
| Chardonnay | Round and textured | Baked apple, hazelnut | Poultry, pressed cheese |
Which orange wine for which dish?
It is the wine that unlocks impossible pairings: fermented, very spicy, or highly aromatic dishes, where a classic white would fade and a red would clash.
| The dish | The right profile | The grape varieties | Why it works |
|---|---|---|---|
| Indian cuisine, spicy | turmeric, cumin, chili powder | Long maceration | Rkatsiteli, Malvasia |
| Fermented dishes | kimchi, miso, vinegar | Amber | Rkatsiteli, Ribolla |
| Aged cheeses | washed rind, pressed cheese | Long maceration | Ribolla, Pinot Gris |
| Mezze, Lebanese cuisine | herbs, sesame, citrus | Short maceration | Grenache blanc, Malvasia |
| Roasted poultry | crispy skin, juice | Amber | Macerated Chardonnay, ribolla |
| Mushroom Pasta | umami, butter | Structured | Ribolla, Pinot Gris |
| Cured meats | fat, salt, pepper | Short maceration | Pinot Gris, Malvasia |
What we look for in an orange
Orange wine is not a fad: it is the oldest known winemaking method, practiced in Georgia for eight thousand years in buried jars called qvevri. It was rediscovered in the 1990s by a handful of winemakers in Friuli and Slovenia.
What we are looking for is the balance between tannin and freshness. A long, poorly controlled maceration results in a drying and muddled wine. When successful, it produces a wine of rare length, capable of accompanying an entire meal on its own.
Three common mistakes we see all the time
Serving it too cold. Like a light red wine: 12-14 °C. At 8 °C, the tannins become harsh and the fruit disappears.
Judging it by the first nose. An orange wine often needs twenty minutes in the air, sometimes a decanter, to fully express itself.
Treating it like a white wine in terms of aging. Its tannic structure protects it: many benefit from being opened after three to five years, and can last a decade.
The Baroudeur team, Lyon
Everything you want to know about orange wine
What is orange wine?
A white wine whose juice has macerated with the grape skins, as is done for a red wine. This maceration, lasting from a few days to several months, gives it an amber color, tannins, and aromas of bark, dried apricot, and tea. It is also called a macerated wine or amber wine.
Is orange wine natural wine?
Not necessarily. These are two distinct things: "orange" describes a winemaking method, "natural" describes the absence of inputs. Many orange wines are natural, but an orange wine can be made conventionally, and the reverse is also true.
At what temperature should an orange wine be served?
Between 12 and 14 °C, like a light red. Too cold, its tannins become drying; too warm, it seems heavy.
Should orange wine be decanted?
Often, yes. A long maceration produces a wine that is closed when opened: twenty to thirty minutes in a decanter will allow it to unfurl. Taste it first, then decide.
What to drink orange wine with?
This is the wine for challenging pairings: Indian cuisine, fermented dishes, aged cheeses, mezze. Its tannic structure allows it to stand its ground where a white would fade and a red would clash with spices.
Does orange wine keep?
Yes. The tannins and compounds from the skins protect it from oxidation. Many open after three to five years and last ten years or more, depending on the length of maceration.