Orange Wines
put it on your list to try...
Rosés are Reds and Oranges are…Whites?!
Anyone in the know knows bayleaf has a remarkable cache of fine red, white, and rosé wine, but few know much about the luscious orange wines sprinkled inconspicuously around the shop. Orange wines, made from white wine grapes, are an oft overlooked alternative to a savory red which makes them the perfect pairing for strong cheeses, red meat, roasted root veggies, and even curry.
Skin is in
Maceration is a fancy word for soaking the wine with the grape skins, stems, and seeds to extract color, aroma, and tannins. White wine is exempt from this process which ensures it is typically tannin free and best sipped chilled and fresh. For rosé wine, skin contact is brief, measured in hours, long enough for the red grape skins to impart a hint of tint and a touch of tannins. Orange wine, conversely, is left to soak with the white grape skins for anywhere from several days to many months, resulting in hues from golden straw to deep amber. (Red wine, too, macerates for a similar length of time.) In essence, orange wine is made from white wine grapes in the same manner that red wine is made from red wine grapes.
Orange is not the new pink
While the preparation process is practically parallel, rosés and oranges are two totally different wines. Rosés, because of their brief soak, are generally light and fresh, and like the aforementioned whites, best schlurped when the weather is hot and the wine is cold. Orange wines are better served cool-ish (think cellar temperature) and are far more thought-provoking than their quaffable cousin. Oranges are a savory sipper with astonishing depth, body, and texture courtesy of the tannins gathered during the lengthier maceration period.
Orange you curious?
Armed with your newfound knowledge, stop into bayleaf and grab a bottle (or two) of this unique but highly versatile style of wine. (And don’t forget the cheese!)
