The fourth color of wine
Orange wine: white grapes, made like reds.
Orange wine isn't made from oranges and it isn't a fancy rosé. It's white wine made with the skins on, just like a red — and the result is something entirely its own: textured, savory, and unlike anything else in your glass.
In this guide
Quick facts
Grapes
White grapes (any kind)
Skin contact
Days to many months
Color
Pale gold to deep amber
Serve
Lightly chilled, in a white wine glass
What is orange wine?
Orange wine is white wine made the way red wine is made. Winemakers leave the grape skins, seeds, and sometimes stems in contact with the juice as it ferments — anywhere from a few days to several months. That extra time on the skins gives the wine its amber color, its grippy texture, and a savory, sometimes funky character you don't get from a regular white.
It's also called skin-contact wine or amber wine. The name “orange” refers to the color, which can range from pale gold to deep copper depending on how long the juice sat with the skins.
How it's actually made
The difference between white, orange, and red is mostly about one thing: skin contact.
White wine
White grapes are pressed immediately. The juice ferments alone — no skins, no tannins, no extra color.
Orange wine
White grapes ferment with their skins. Days, weeks, or months. The result is amber-colored, textured, and tannic.
Red wine
Dark grapes ferment with their skins. The dark grape skins give red wine its color and most of its tannin.
The longer the skin contact, the deeper the color, the bigger the tannins, and the more savory the wine. Two days gives you something rosé-adjacent. Six months gives you something closer to a light red.
What does orange wine taste like?
If you've only had reds and whites, the first sip is a surprise. There's fruit, but it's dried fruit — apricot, candied orange peel, sometimes raisin. There's tannin, like a black tea, gripping the sides of your tongue. And there's a savory note that reminds people of nuts, dried herbs, or honey.
The five styles of orange wine
Not all orange wine tastes the same. The style depends on how long the wine spent on its skins, where it's from, and how the winemaker handled it.
Light & fresh
Beginner pickThe friendliest gateway. Think rosé with structure.
- Where it's from
- Northern Italy, Slovenia, Austria
- Time on skins
- A few days to 2 weeks
- Common grapes
- Pinot Grigio (Ramato), Friulano, Ribolla Gialla
- What it tastes like
- Citrus peel, dried herbs, light tea tannins
- Color
- Pale gold to copper
Bold & tannic
Serious wine. Drink it with food, not on its own.
- Where it's from
- Friuli (Italy), Slovenia
- Time on skins
- 2 weeks to several months
- Common grapes
- Ribolla Gialla, Sauvignonasse, Malvasia
- What it tastes like
- Dried apricot, orange marmalade, walnut, bruised apple, firm tannins
- Color
- Deep amber
Ancient & earthy (Qvevri)
The 8,000-year-old original. Where orange wine started.
- Where it's from
- Georgia (the country)
- Time on skins
- Up to 6 months in clay vessels buried underground
- Common grapes
- Rkatsiteli, Kisi, Mtsvane
- What it tastes like
- Stewed fruit, honey, hazelnut, dried flowers, savory tea
- Color
- Deep amber to copper
Modern & clean
Beginner pickMade with modern winemaking — less funk, more polish.
- Where it's from
- USA, Australia, France, anywhere
- Time on skins
- Varies, often controlled and shorter
- Common grapes
- Various — often Pinot Gris, Chenin, Gewürztraminer
- What it tastes like
- Stone fruit, honeysuckle, gentle spice — clean and approachable
- Color
- Pale to medium gold
Wild & natural
Funky, polarizing, alive. You'll know within one sip if you love it.
- Where it's from
- Worldwide (often small, low-intervention producers)
- Time on skins
- Long, with native yeasts and minimal sulfur
- Common grapes
- Anything the producer is excited about that year
- What it tastes like
- Cider-like, kombucha tang, savory, sometimes a little funky
- Color
- Cloudy amber
Orange wine isn't new — it's 8,000 years old
Long before stainless steel tanks and oak barrels, the country of Georgia was making wine in qvevri — giant clay vessels buried in the ground. Grapes went in whole, skins and all, and stayed there for months. That's orange wine. It's the oldest method of winemaking on earth, and it's a UNESCO-listed cultural tradition.
The modern revival started in the 1990s in Friuli, Italy, when winemakers like Josko Gravner went back to the qvevri method. From there, the style spread — to Slovenia, Austria, France, the US, Australia. Today, you can find skin-contact wines from almost every wine-growing country.
How to drink it
Lightly chilled
Around 55°F / 13°C. Cooler than red, warmer than white. About 30 minutes in the fridge if it's been at room temperature.
Use a white wine glass
Bigger than a flute, smaller than a Burgundy bowl. The aromas are complex — give them room without losing the chill.
Drink it with food
Especially the bolder styles. Tannins and big flavors want food. Try aged cheeses, slow-cooked meats, or anything umami-rich.
What to eat with orange wine
Orange wine has the texture of a red and the brightness of a white, which makes it weirdly versatile. It loves savory, complex food.
Orange wine FAQ
The questions people actually ask about orange wine — answered straight.
- What is orange wine?
- Orange wine is white wine made with extended skin contact during fermentation, the same way most red wines are made. Winemakers leave the grape skins, seeds, and sometimes stems in contact with the juice for anywhere from a few days to several months. The result is amber-colored, lightly tannic, and savory — distinct from regular white, rosé, or red wine.
- Is orange wine made from oranges?
- No. Orange wine has nothing to do with oranges. It is made from white wine grapes (varieties like Pinot Grigio, Ribolla Gialla, or Rkatsiteli) and gets its name from its color, which ranges from pale gold to deep amber depending on how long the juice was in contact with the skins.
- What does orange wine taste like?
- Orange wine tastes like a hybrid of white and red. Expect dried fruit (apricot, candied orange peel), savory notes (walnut, dried herbs, honey), and gentle tannins similar to black tea. The bolder styles can taste oxidative, with cider-like or kombucha notes. Lighter styles taste closer to a textured white wine.
- Is orange wine the same as natural wine?
- No. Orange wine refers to a winemaking technique (extended skin contact with white grapes). Natural wine refers to a philosophy: minimal intervention, native yeasts, no additives, and low or no sulfur. Many orange wines are natural, but plenty are made conventionally — and most natural wines are not orange.
- How is orange wine different from rosé?
- Rosé is made by giving red grapes brief skin contact (a few hours to a couple of days), producing a pink wine with light fruit. Orange wine is made by giving white grapes extended skin contact (days to months), producing an amber-colored wine with tannins, savory complexity, and grip. The colors look similar in some glasses, but the flavor profiles are completely different.
- What temperature should orange wine be served at?
- Serve orange wine lightly chilled, around 55°F / 13°C — cooler than red, warmer than white. About 30 minutes in the fridge if it has been at room temperature, or 15 minutes out of the fridge if it has been chilled. Lighter styles (skin contact under two weeks) can be served slightly cooler.
- What glass should I use for orange wine?
- Use a standard white wine glass, not a flute or a small tulip. The aromas are complex and benefit from room to open up, but a Burgundy bowl is overkill and lets the chill escape too quickly. A universal wine glass also works well.
- How long does orange wine last after opening?
- Most orange wines stay in good shape for 3 to 5 days after opening if you re-cork and refrigerate. Some bolder, oxidatively-made styles (especially Georgian Qvevri or long-macerated Friulian wines) can taste even better on day two or three as they continue to evolve.
- Where does orange wine come from?
- The country of Georgia is the original home of orange wine. Georgians have made wine in clay vessels called qvevri — buried in the ground with grapes, skins and all — for over 8,000 years, and the tradition is UNESCO-protected. The modern revival began in the 1990s in Friuli, Italy, and has since spread to Slovenia, Austria, France, the United States, and Australia.
- Is orange wine a beginner-friendly wine?
- It depends on the style. Light skin-contact wines like Pinot Grigio Ramato or short-macerated Friulano are very approachable — they taste like whites with a little extra texture. Bolder, long-macerated styles (Ribolla Gialla, Georgian Qvevri) are an acquired taste and best with food. Start light and work your way up.
Where to start
If orange wine sounds intimidating, start light. Look for a Pinot Grigio Ramato (the classic copper-colored Pinot Grigio from Northeast Italy), or a short-skin-contact Friulano from Friuli. These taste like white wines with extra texture — easy to love and easy to share.
Once you're comfortable, work up to the bolder styles: a Ribolla Gialla, a Georgian Rkatsiteli, or a long-macerated bottle from Slovenia. That's where orange wine gets really interesting.
Keep exploring
Side-by-side comparisons
Orange vs natural wine
A technique vs a philosophy. Why these terms aren't interchangeable.
Read comparisonOrange vs rosé
Pink-ish color, completely different wines. Here's how to tell them apart.
Read comparisonOrange vs white wine
Same grapes, totally different wine. The skin contact difference.
Read comparisonSkin contact vs orange
Are they the same thing? Almost — here's the nuance.
Read comparisonBuying guides
Best orange wines for beginners
Approachable bottles for your first orange wine — light, fruity, and unscary.
Start hereBest orange wines under $30
The best value bottles by style — from skin-contact Pinot Grigio to Friulian classics.
See picksBeyond orange
Gear that makes orange wine taste better
Tools for serving orange wine
Orange wine is more sensitive to temperature, glass shape, and air than most whites. A few small upgrades make the difference between "interesting" and "ah, I get it now."
The right glass for orange wine
A universal or white-wine glass with a slightly wider bowl. Tulip stems work especially well — enough room to let the savory aromatics open up.
See our glass picksWhen to decant
Long-macerated styles (Ribolla Gialla, Georgian Qvevri) wake up with 30–60 minutes of air. A wide-bowl decanter does the work — no swirling required.
Decanters worth buyingServe at 55°F, not fridge cold
Orange wine drinks best a few degrees warmer than white. A wine fridge (or 15 minutes out of a regular fridge) hits the sweet spot.
Small-kitchen fridgesAfter the bottle
Orange wine residue stains crystal faster than other styles thanks to the skin tannins. A simple three-tool routine keeps the decanter clear.
The cleaning routineReady to taste your first orange wine?
Open a bottle. Take notes. Corkly's AI sommelier can guide you through the flavors so you actually remember what you tried.