Skin-contact wine, also known as orange wine, or “white wine for the red wine drinker”, is a fascinating category in the world of winemaking that challenges traditional norms.
This distinctive style of wine is made by leaving grape skins in contact with the juice during fermentation, a practice most commonly associated with red wine production.
The result is a unique and often complex wine that draws from both white and red winemaking methods.
Understanding Skin-Contact Wine:
1. The Process:
The production of skin-contact wine involves allowing white grape skins, seeds, and sometimes stems to macerate in the juice. This extended skin contact imparts color, tannins, and a range of aromatic compounds to the wine. While white wines are typically pressed and separated from the skins immediately, skin-contact wines embrace a more prolonged union.
2. The Orange Hue:
One defining feature of skin-contact wine is its color, which can range from pale amber to deep orange. This hue is a result of pigments in the grape skins, such as anthocyanins and tannins, leaching into the juice during maceration. The intensity of the color depends on factors like grape variety, winemaking techniques, and the duration of skin contact.
3. Aromatic Complexity:
Skin-contact wines are celebrated for their aromatic complexity. The extended contact with grape skins introduces a myriad of flavors and aromas. Notes of orange peel, tea leaves, dried fruits, and floral undertones are commonly associated with orange wines. The grape variety and terroir also play a significant role in shaping the aromatic profile.
4. Tannin Structure:
Traditionally, tannins are more closely associated with red wines, contributing to their structure and aging potential. However, skin-contact wines, particularly those with prolonged maceration, can develop a tannin structure akin to red wines. This adds depth and a tactile dimension to the wine, challenging the perception of what a white wine can be.
5. Grape Varieties:
While any white grape can be used to make skin-contact wine, some varieties are particularly well-suited for this style. Pinot Gris, Pinot Blanc, Chardonnay, and Ribolla Gialla are among the commonly chosen grapes. The choice of grape variety, along with winemaking decisions, influences the final character of the wine.
Historical Context:
The practice of making skin-contact wines is not a recent trend. In fact, it has deep historical roots, tracing back thousands of years. Archaeological evidence suggests that winemakers in Georgia, located at the crossroads of Eastern Europe and Western Asia, were producing skin-contact wines in large clay vessels known as qvevris as early as 6,000 B.C.
Modern Resurgence:
While skin-contact winemaking persisted in some traditional winemaking regions, it experienced a modern resurgence in the late 20th and early 21st centuries. Winemakers, particularly those embracing natural and minimal-intervention approaches, found inspiration in ancient techniques. This revival led to the exploration of skin-contact methods in regions around the world.
Regions Known for Skin-Contact Wines:
1. Georgia:
As the birthplace of skin-contact winemaking, Georgia remains a prominent producer of orange wines. The traditional qvevri method is still employed, showcasing the country’s rich winemaking heritage.
2. Friuli-Venezia Giulia, Italy:
In Italy, the northeastern region of Friuli-Venezia Giulia has gained recognition for its skin-contact wines. Producers in this area use local grape varieties such as Ribolla Gialla and Friulano to craft distinctive orange wines.
3. Slovenia:
Slovenia, especially in the Brda region, has embraced the orange wine movement. Local varieties like Rebula contribute to the diverse portfolio of skin-contact wines coming from this region.
4. California, USA:
In the United States, particularly in California, innovative winemakers have embraced the orange wine trend. The state’s diverse terroir allows for experimentation with different grape varieties and winemaking techniques.
5. Australia and New Zealand:
The skin-contact wine movement has also found its way to the Southern Hemisphere. Producers in Australia and New Zealand are exploring this winemaking style, adding their own interpretations to the global landscape of orange wines.
Pairing Skin-Contact Wines:
Pairing skin-contact wines with food involves considering their complex and robust character. These wines, with their tannin structure and diverse flavor profile, can complement a variety of dishes:
1. Cheese:
Rich and aged cheeses, such as Parmesan or aged Gouda, pair well with the structure and complexity of skin-contact wines.
2. Poultry and Game:
The tannins in orange wines make them suitable partners for poultry dishes and game meats. Roast chicken or duck can be particularly delightful pairings.
3. Mediterranean Cuisine:
The bold flavors of skin-contact wines harmonize with Mediterranean cuisine. Dishes like grilled octopus, olive tapenade, and roasted vegetables can be excellent choices.
4. Spices and Exotic Flavors:
Skin-contact wines can stand up to spices and exotic flavors. Consider pairing them with dishes featuring saffron, cumin, or ginger for a delightful culinary experience.
Skin-Contact Wine – A Unique Method
Skin-contact wine, with its ancient origins and modern resurgence, offers wine enthusiasts a unique and captivating experience.
From its distinct color and aromatic complexity to its historical significance, orange wine challenges conventions and invites exploration.
Whether produced in the cradle of winemaking in Georgia or by innovative vintners in California, skin-contact wines continue to carve a niche in the diverse world of oenology, adding a splash of vibrant orange to our glasses and a new chapter to the evolving story of winemaking.
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