Do you know “Orange” wine?
Mash fermented white wines are nowadays called orange wine.
Mash fermentation is a traditional and contemporary winemaking method at the same time.
Due to the long contact with the grape skins, wine extracts an unusually large number of aromas and colours.
The vinification of white wine has the same process as that of red wine. It is a traditional and agrarian winemaking,
that disappeared with the use of new, technological and automated processes to speed up wine production.
Normally, only cleaned grapes, obtained from organic or biodynamic agriculture,
are used in the fermentation, since everything that is on the grape skins remain in the wine.
The product of this fermentation process is a wine classified as table wine
and fits the gastronomy of its places of origin. However,
this wine is recently used also by the Asian and primarily the Japanese cuisine.
Orange wine goes perfectly with oily fish, whether it is cooked, raw or smoked.
The pairing with farmyard meat, like lamb or goat is delicious.
For vegetarians orange wine is served with classic soup stews, Mediterranean cuisine,
but also with more elaborated dishes, such as eggplant parmigiana, or mixed vegetable tempura
to turn the view back to the east.
As with all other wines, the serving temperature is important for orange wine too.
It should never be served to cold and should have a temperature around 15° C.
It is best to open the wine bottle before serving it at the table.
Orange wine is suitable for medium to long aging, especially those born from
long maceration. Correct storage is also necessary for orange wine if all
organoleptic properties should be preserved over time.
Datron, the specialist in wine preservation, offers over 50 models of different
wine coolers that guarantee optimal storage. Find out more now.
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