Forget having to make that ever-difficult choice between a crisp white, velvety red or fruity rosé because orange wine is set to be the drink of the summer this year.
Using an ancient Roman technique, orange wine is made by leaving grape skins in juice for a few days or even weeks, rather than removing them immediately as is the case with white wine.
Wine critics and sommeliers have noted the richer, more complex flavour of this orange variation, due to the process of leaving it to ferment naturally in clay pots. This technique dates back to 8,000BC and was widely used up until the mid-twentieth century when it was replaced by modern production methods.
According to wine expert Amelia Singer, orange wine is becoming increasingly popular as people are 'becoming more adventurous', in particular younger generations are ‘more willing to try something new.’
Changing food trends are also said to have a great influence in the wine we’re drinking. ‘At the moment there is a real trend for tapas-style dishes and sharing platters’ explains Singer, meaning people want a wine that can accompany a variety of flavours. Orange wine appears to fit the bill in these instances.
Despite English wine maker Chapel Down backing the bid to promote the revival and launching England’s first orange wine from their Kent vineyard last year, experts predict that is unlikely that orange wine will ever become mass-produced or available to buy as a cheap option.
I mean, if you’re on a tight budget but desperate to give orange wine a go, you could always try mixing red, white and pink together to see what happens? Actually don’t, it probably wouldn’t end too well.
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This article originally appeared on The Debrief.