Quartz: “Skip the rosé: These refreshing summer wines are ancient, complex and “orange”

Georgia’s traditional winemaking methods are making waves in the United States, particularly in Brooklyn, New York where locals are discovering the intense and unique taste of orange wine.

After sampling the tasty tipple at a bar in Williamsburg, Jenni Avins and other patrons found themselves hooked on the fruity and full flavours of the wine.

The [wine] in my glass, from the mountains of eastern Georgia (the country, not the state) smelled like apricots and nectarines. It felt full as a red but refreshing as a white, and stood up to—but didn’t destroy—the flavors of a rich country terrine with pickled green tomatoes and pert summer peas, strewn with Calabrian chilis, cashews, and ricotta salata. It knocked me out. Apparently, I’m not alone,” wrote Avins.

The patrons, and I with them, were drinking "orange” wines. These wines, which can range from the palest melon whisper to deep, cloudy copper, are not made from oranges, but from grapes typically used for white wines. Unlike white wines, which are made from grapes fermented without their skins, skins are kept during orange wines’ production process. For this reason, they’re also called "skin contact” or "contact” wines.

Read the full article here: www.qz.com