If you've been paying attention to the wine world over the last decade, you've probably noticed orange wine showing up on natural wine lists, at trendy restaurants, and in the Instagram feeds. But what exactly is skin contact wine, and why does it taste so different from everything else in the glass?
Here's everything you need to know.
What is Skin Contact Wine?
Skin contact wine, commonly called orange wine, is made by fermenting white grapes with their skins left on. That might sound simple, but it's a fundamental departure from how most white wine is made.
In conventional white winemaking, the grape juice is separated from the skins almost immediately after pressing. The juice ferments on its own, producing the pale, clean whites most people are familiar with. With skin contact wine, the juice and skins ferment together for anywhere from a few days to several months, sometimes even longer. The result is a wine that looks, smells, and tastes unlike anything else.
Why is it Called Orange Wine?
The name comes from the color. When white grape skins spend extended time in contact with the juice, they leach pigment, tannins, and texture into the wine, turning it anywhere from pale golden to deep amber to an almost burnished orange. The longer the skin contact, the deeper the color and the more intense the wine.
It's worth noting that orange wine has nothing to do with actual oranges. The name is purely about the color.
Where Does Skin Contact Wine Come From?
The technique is ancient. Georgia, in the South Caucasus, has been making skin contact wines in traditional clay vessels called qvevri for thousands of years. The Friuli-Venezia Giulia region of northeastern Italy and neighboring Slovenia also have a long history of amber winemaking, and producers like Josko Gravner and Stanko Radikon helped bring the style to international attention in the 1990s and early 2000s.
Today skin contact wines are made all over the world, from the natural wine producers of the Loire Valley to small batch winemakers in California, Australia, and beyond.
What Does Skin Contact Wine Taste Like?
This is where it gets interesting. Because the skins introduce tannins and phenolic compounds that are normally absent in white wine, skin contact wines have a texture and structure that feels almost more like a red than a white. Expect:
- Nutty, oxidative notes like dried apricot, walnut, and honey
- Grippy tannins that give the wine a chewy, substantial mouthfeel
- Savory, sometimes funky undertones that reward attention
- A long, complex finish that evolves in the glass
It's not a style for everyone, and that's kind of the point. Skin contact wine rewards curiosity and an open palate.
Why Wine Nerds Love It
Skin contact wine sits at the intersection of ancient tradition and modern natural winemaking, which makes it endlessly fascinating for the kind of drinker who wants to understand what's actually in their glass. Every bottle tells a story about a specific place, grape, and winemaker's philosophy. The variability from producer to producer is enormous, which means there's always something new to discover.
It's also one of those styles that tends to divide opinion at the table, which makes it a great conversation starter and a reliable test of someone's willingness to be surprised by wine.
Food Pairings
Skin contact wines are incredibly food friendly despite their reputation for being challenging. The tannins and savory notes make them natural partners for dishes that would normally call for a light red. Think roasted chicken, charcuterie, aged cheeses, earthy grains like farro and lentils, and anything with umami depth. They're also surprisingly good with spiced and aromatic cuisines.
Show Your Orange Wine Love
If skin contact wine has a permanent place in your rotation, we have something for you. Shop the Skin Contact Wine Hat and the Orange Wine Hat at The Wino Shop.