Posted October 31, 2016
Happy Halloween! There are pumpkins (and pumpkin lattes) everywhere. I thought I’d give you a treat to read while you're answering the door for trick-or-treaters: an article on orange wines.
Orange wines aren’t pumpkin orange or traffic cone orange in color (that’d be frightening). Rather, they are varying shades of gold or amber. And they aren’t made from oranges either.
So, how do they get that beautiful color?
Before we answer that, a bit of Wine 101:
- To make white wines, juice is pressed off the skins and fermented without skin contact.
- To make red wines, juice is fermented on the skins to extract color, tannin, flavor, etc.
At Cotar, the wines macerate on skins 4 to 10 days, and the wines are aged 2 to 3 years. Their 2011 Vitovska was featured in Decanter magazine’s article: No added sulfur wine: Five to try. The wine earned a 90-point review:
"Branko Cotar has been producing wine with no added SO2 and a week of skin contact for 40 years. The region’s indigenous Vitovska has lovely aromatics of pear and apricot, with a bit of wet stone. Taut and sculpted, with a bone-dry, umami finish. Pairs wonderfully with Chinese seasonings." March 2016
Kabaj’s Ravan was made with only 24 hours of skin contact, followed by 12 months in French oak and 4 months in bottle. The winery describes the wine,
"The wine, made of the grape variety once called Tocai Friulano or Briški Tokaj, is crystalline with a straw yellow colour. Its bouquet is very fruity, with ripe peach, pear and apricot kernel aroma. The sensation of fruitiness persists in the mouth with a fresh and pleasant medium length finish. It goes well with white meat and fish."
When it's Time: Drink Orange Wine...
At cellar temperature, i.e. 55 F
When you want white-wine-like acidity and red-wine-like tannins
With foods that are boldly flavored
For the almost-savory umami character
On Halloween and all year long
Happy Halloween: Enjoy all your tricks and treats.
$20.98 per btl
$29.99 per btl