The longer the skins hang with the juice, the bigger and bolder the wine. ![]() The time with the skins also gives these wines more red wine characteristics, like bigger body and more tannin, while maintaining the acidity of a white wine. Depending on how long the juice ferments with the skins-anywhere from a few hours to many months-skin-contact wines can range in color from golden-straw yellow to vibrant amber to Tony the Tiger orange. They ferment with the grape skins, which give wine its color. Skin-contact wines are white wines made like red wines. It’s a color! And it’s only one color in the vast style, and color spectrum, of skin-contact wines. Not only was he rude and wrong, but why in the world would you ever want to only drink one shade of wine?! “Orange” isn’t a type of grape or winemaking technique. I’m not saying you’d ever be that guy, but I also don’t want you to ever be that guy. I had a guy recently tell me he “ only drinks orange wine” and would love for me to teach him about “orange varieties.” This guy proceeded to laugh in my face when I said that any white-wine grape can be used to make orange wine. They know that it’s “ natural” and “cool” and apparently that’s what’s important (I guess?). ![]() People seem to either love “orange wine” or hate “orange wine” but also don’t seem to understand what “orange wine” is. Like red and white and rosé before it, people have begun to use the color orange to define and judge wines. Based on studies I’ve accidentally conducted by talking with strangers about wine, I have noticed a disturbing new trend.
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