Orange Wines
An Orange wine is when you let white wine grapes sit on there skins a lot longer than usual. (Extended maceration) Most white wines are crushed, then removed from the skins so they don’t get any pigment coloring from the skins. When white grapes are used for the orange method, it results in a deeply pigmented, amber-hued wine with a tannic structure similar to a light red wine. The first orange wines were made about 8,000 years ago, in what is now the country of Georgia! Orange wines are made almost anywhere wine is made. This week we will taste Orange wines from Washington, California, France, and Slovenia!
@ Humble Vine
May 31st
2-8 PM
Wine Tasting: $20
Sonder, Orange Field Blend, Yakima Washington $23
Marsanne, Roussanne, Viognier blend fermented on the skins for six weeks. Although it definitely has some grip, it's still fresh and fruity with a long mineral finish. Aged in neutral French puncheons with weekly batonnage.
Folk Machine, Chenin Blanc Orange “Jean d’Arc”, Clarksburg California $24
100% Chenin Blanc fermented 4 weeks on the skins. Bottled unfiltered and unfined. No added sulfites. She's equally regal and restrained on the palate, with pithy citrus, lemon curd, savory thyme and a delicate peach character dancing with light tannins from the extended skin contact.
Vincent Roussely, Orange Sauvignon Blanc, Vin d’France $22
This is made of Sauvignon Blanc that spent a little over three weeks on its skins. The nose is classic “skin contact” white wine with aromas of orange peel, apricot, and just there citrus pith. The palate has white wine tannin for sure but well balanced by good acidity and flavors of candied orange peel, yellow fleshed stone fruits and clay minerality.
Kobal, Orange “Bajta”, Štajerska Slovenia $29
Pinot Gris, Laški Riesling (Welschreisling), Chardonnay, Sauvignon BlancThis unique, copper and gold colored wine is exotic on the nose and is reminiscent of orange peel, cinnamon, white coffee, white chocolate on nose and taste. cCloudy and amber, Bajta Belo opens with Thanksgiving baking aromas – nutmeg, cinnamon and orange peel, but the palate is totally dry, with a tannic structure
