Skin-Fermented Wine Produces Orange Hue

Oct 22, 2017

(VNews) - The sloping vineyards of New York’s Finger Lakes region known for producing golden-hued rieslings and chardonnays also are offering a splash of orange wine.

The color comes not from citrus fruit, but by fermenting white wine grapes with their skins on before pressing — a practice that mirrors the way red wines are made. Lighter than reds and earthier than whites, orange wines have created a buzz in trendier quarters. And winemakers reviving the ancient practice like how the “skin-fermented” wines introduce more complex flavors to the bottle.

“Pretty outgoing characteristics. Very spicy, peppery. A lot of tea flavors, too, come through,” winemaker Vinny Aliperti said, taking a break from harvest duties at Atwater Estate Vineyards on Seneca Lake. “They’re more thoughtful wines. They’re more meditative.”


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