Orange wine, although seemingly modern, is deeply rooted in tradition, with the skin-contact fermentation dating back over a thousand years, particularly in Georgia.
Wesley Box emphasizes that certain grape varietals, such as Muscat and Riesling, ferment better on the skins due to their genetic lineage and the resulting phenolic extraction.
The increasing popularity of orange wines is evident as they find their way into trendy natural wine bars and even mainstream retail spaces.
Skin-contact wines vary significantly in the duration of skin contact during fermentation, influencing their final taste and color, which can range from rich and amber to lighter hues.
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