DEEP DIVE into ORANGE WINES

Wine Types
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I have used this glass in this Video: RIEDEL Performance Riesling.
I have tasted the following wines in this Video:
1. 2019 Rkatsiteli Qvevri Qvevri Wine Cellar Kakheti Republic of Georgia – 25 US$
2. 2019 Matthiasson Ribolla Gialla Napa Valley USA – 61 US$
3. 2019 Weingut Muster Gräfin Steiermark Austria – 40 US$
4. 2020 Fio Wines Jo Jo Mosel Germany – 24 US$
5. 2020 Foradori Fuoripista Pinot Grigio Trentino-Alto Adige Italy – 40 US$

The 100 Point Scoring System (from www.robertparker.com):
96-100: An extraordinary wine of profound and complex character displaying all the attributes expected of a classic wine of its variety. Wines of this caliber are worth a special effort to find, purchase and consume.
90 – 95: An outstanding wine of exceptional complexity and character. In short, these are terrific wines.
80 – 89: A barely above average to very good wine displaying various degrees of finesse and flavor as well as character with no noticeable flaws.
70 – 79: An average wine with little distinction except that it is a soundly made. In essence, a straightforward, innocuous wine.
60 – 69: A below average wine containing noticeable deficiencies, such as excessive acidity and/or tannin, an absence of flavor or possibly dirty aromas or flavors.
50 – 59: A wine deemed to be unacceptable.

White wines are made by separating the solids from a grape and the juice. The juice is then fermented, and the solids are discarded. Orange wine is treated like red wine meaning that the berries are crushed and the juice then ferments in contact with the skins and seeds.
So, it is not a red, white, or rosé wine – which is made from red grapes – but a separate category: Orange. There is more to orange wine than just the color. Grape skins of white grape varieties also contain tannins, flavors, color, and acid and by leaving the skins in contact with the juice all those compounds change the wine depending on the variety.
The wines often smell more opulent and intense, and they generally have stronger tannins and a richer mouthfeel. Orange has become more important over the last few years, and it might seem like this style is a new trend but it is likely that this was the way white wine was made in the past. The country that is most closely associated with orange wines because it has been widely produced there for a long time is Georgia. Georgia is also the country with the longest track record with wine production in general dating back to 6,000 BC.
While we do not know precisely how they made wine back then it is assumed that production methods haven’t changed much since then: To this day white varieties are fermented on the skins in amphoras under the ground. It is just easier to throw the grapes into the fermentation vessel and let the yeasts do their work rather than pressing the grapes before fermenting the juice.
By extracting tannins from the skins you also get the additional benefit of making orange wine more stable which must have been a plus in times when cellar hygiene was not a concern and sulfur was not available. The greater stability is also one of the reasons why orange wines are often associated with natural wines. The natural wine movement has adopted this hands-off approach and appreciates the fact that lower levels of SO2 are required to make orange wine.
However, Orange wine is like the other wine types – red, white, and rosé – anyone can make them and today small natural wineries and huge wine cooperatives are selling orange wine.

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