Orange wine
A white grape fermented on its skins for weeks or months. Comes out amber, tannic and savoury, and the tannin makes it far more oxidation-tolerant than a normal white.
The numbers
Each bar drawn against all 30 styles
Alcohol
11.5-14%
11.5% - 14%
Titratable acidity
5-7 g/L
5 - 7
pH
3.2-3.6
3.2 - 3.6
Residual sugar
0-4 g/L
0 - 4
Serve at
12-16 C
Worth opening after
1 years
and it keeps improving to roughly 6 years
Sulphite at pH 3.40
32 mg/L
free SO2, for 0.8 mg/L molecular
What goes wrong
Choosing the wrong grape. Neutral varieties make dull orange wine; aromatic thick-skinned ones like Pinot Gris and Gewurztraminer are where the style works.
Usually made from
No legal definition sets these figures. They are typical published analyses of commercial examples, compiled as a planning aid.
Make it
A recipe on this site made to this style
Every figure below is computed from the ingredients and checked against the ranges above before the page is built.