Wednesday, October 14, 2009

Orange Wine Edges Toward the Mainstream, Slightly

Not long ago I wrote about a wonderful tasting of orange wines. Well, not strictly orange.

The phrase is useful as it pulls together wines with colors actually ranging from pink to vivid orange. They are linked by a technique of leaving freshly crushed juice in contact with grape skins for several days or more. While producers of conventional white wines quickly remove the pigment-laden skins to keep the wine pale, this method of prolonged maceration darkens the juice, while contributing a pleasing tannic structure and a richer texture.

Read the full story by Eric Aismov

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