Orange wine

Sometimes regarded as a fashionable wine, without actually being one, orange wine is nothing new, and was undoubtedly one of the first wines created. Originating in the Caucasus, its production then spread around the world, notably in Italy with Italian orange wine, in Slovenia and then in France.

A surprisingly little-known, this type of wine is arousing the curiosity of consumers and producers alike. Indeed, many estates renowned for their production of red or white wines have started to produce orange wine.

Gérard Bertrand, one of the great names from Languedoc and a lover of the terroir, is one of the producers of orange wine. Associated with Mediterranean wines, this estate goes back to the origins of the first wines and is bringing this historic wine up to date with its Orange Gold wine. A certified organic orange wine, renowned for its pleasant freshness, natural acidity and light tannins!

Contrary to popular belief, wine was not invented by the Romans or the Greeks. Orange wine, probably one of the first wines in the world, dates back to Antiquity and originated mainly in the region of present-day Georgia. More than 6,000 years ago in the Caucasus, the cradle of winegrowing, in the region of Kakhetia, whole bunches of white grapes were macerated in large earthenware jars called Kvevri. These vessels, which could hold between 800 and 3,500 litres, were ideal for maturing wine. Buried in the earth, these jars were perfectly watertight thanks to their interior lined with a layer of beeswax.

Many centuries later, this particular winemaking technique spread elsewhere, notably to Slovenia and Italy, before arriving in France. This Georgian wine only obtained the designation "Orange Wine" in 2000. Orange wine production has since spread to other countries such as USA, New Zealand and South Africa.

Orange wine is made using the maceration vinification technique. To make a white wine, after the harvest, the grapes are pressed directly to recover the juice. This technique produces a clear, slightly tinted juice, since the grape must and the solid particles of the grapes are not in contact. In contrast, to make orange wine, the must comes into contact with the skins, pulp and seeds of the grapes, and sometimes even with the stalks. The maceration period varies from a few weeks to two years.

Also known as 'long pellicular maceration', this vinification method brings the must into contact with the solid parts, which are rich in tannins, phenols and natural pigments (anthocyanins, flavonoids and polyphenols). Considered undesirable when making white wines, these elements are essential for red wines, as they give them their colour, texture and flavour. Orange wine, a maceration wine, has some of the characteristics of red wine, such as intense aromas and a more pronounced colour, due to the presence of tannins.

Traditionally, the must in Georgia is fermented in clay jars. Although these containers are still widely used, many winemakers opt for fermentation in oak barrels or vats. As far as grape varieties are concerned, local varieties such as Kisi or Rkatsiteli are used to produce orange wine in Georgia. Other varieties are used in other countries, such as Muscat, Chardonnay and Gewürztraminer..

Orange wine has characteristics halfway between red wine and white wine. These taste characteristics vary according to different parameters: the terroir, the grape varieties used to make the wine, whether the grapes are partially or totally destemmed, the length of the maceration process, the ageing or oxidation. Other factors also influence the taste and aromas of this wine, such as the container used for vinification or the age of the wine.

Orange wines have a yellow to amber-brown colour. Generally speaking, compared with white wines, orange wines are fuller and more aromatic on the palate. They also have less acidity, without losing any of their freshness. This type of wine is also very dry, with low alcohol and sugar content. Rich, full-bodied and structured, with well-developed tannins, orange wines have an intense flavour and a slight bitterness.

On the nose, aromatic expression varies considerably from one wine to another. A maceration wine can develop floral, crushed apple, sultana and citrus aromas. There may also be notes of nuts, tea, spices and honey, as well as herbal, mineral and roasted touches. On the palate, minerality and freshness combine with tannins to give the wine a complex structure.

Thanks to its high tannin content, orange wine has a good ageing potential.

Thanks to its rich, complex structure, freshness and tannins, orange wine can be used to create original, tasty pairings. The varied aromas of this wine go harmoniously with sweet and savoury dishes such as Asian or Oriental cuisine. This macerated wine is the perfect accompaniment to spicy curry-based dishes, combining a smooth texture with powerful flavours.

Orange wine is also an excellent accompaniment to poultry with an orange sauce. The citrus aromas of this wine will bring out the best in duck, guinea fowl, pigeon or orange chicken. This type of wine also goes well with grilled fish or fish served with a subtly spiced sauce. On the other hand, sauces with a strong flavour are not recommended, as they will mask the taste of this wine.

At the end of a meal, orange wine goes very well with hard cheeses (Cheddar, Comté, Parmesan). To accompany a cheese with character, a wine that has been left to macerate for a long time is recommended. As for desserts, this nectar is a perfect match for chocolate dishes such as dark chocolate and orange mousse. In fact, the tannins of the orange wine echo those of the cocoa, making for a delicious combination.