The Growing Popularity of Orange WineBY LOUIS CERUZZI

A new variety of wine has recently caught the attention of media outlets, restaurants, and wine enthusiasts alike.

In May 2015, the New York Post dubbed orange wine “the new rosé,” and its popularity continues to increase in cultural centers such as New York City.

Justin Chearno, wine consultant at Brooklyn restaurant the Four Horsemen, has reported that orange wine is now just as popular as rosé in his establishment, which currently offers around 30 orange wine varieties.

The growing demand for orange wine has also sparked interest in its origins.

Despite what its name might suggest, orange wine is not related to citrus, instead deriving its orange color from its contact with grape skins.

Although similar to white wines in that they are created using white-fleshed grapes, orange wines undergo a process more closely related to reds.

Like red wines, orange wines remain in contact with grape skins for several days, which boosts the beverage’s tannins and gives it its orange tint.

As noted by master sommelier Scott Carney, orange wine's high acidity and full flavors make it suitable for pairing with complex dishes and rich foods with higher levels of fat, such as white-meat fish and sharp cheeses.