You’re either going to be left behind, or you will have to learn a new wine style. Enter skin-contact wine. You might have noticed that a new wine category was added to the list of your favorite restaurants or that there were some unfamiliar wine colors displayed on retail shelves. Don’t fret! Skin-contact wine (also known as “orange” wine) has been around for centuries, but it has only become popular in the past decade. What made this ancient, rare way to make wine the most sought-after wine in the past few years? Was it its increasing presence in trendy wine lists and retail outlets? Action Bronson’s love for French natural wine bars is to be credited. It doesn’t really matter! Skin-contact wines are here to stay.
Here are the Cliff Notes on Skin-Contact Wines
Do not be alarmed if you hear skin contact or orange wine being used interchangeably. The term “orange” was the winner in the marketing contest for brand recognition. Wine professionals prefer the time “skin contact” because the word “orange wine,” which can create confusion, is not accurate. The wine is made of white wine grapes and has many colors other than orange.
The maceration of wine gives it its color. This is when grape juice and the skins of the grapes are fermented for a long time. Maceration is the process of fermenting red wine. It can take a few days to up to six months. Rose is also made by letting the pressed juice of red grapes come into contact with red grape skins. Rose is caused by a shorter maceration period, usually six to twelve hours. This same maceration method is used with white grapes for a minimum of a day up to several months. A skin-contact wine or orange is the result.
What to Expect from a Skin-Contact Wine
Skin-contact wines are unique, and no two will ever be the same. Skin-contact wines are not for everyone. It’s the cilantro of wine. The Birkenstocks and wine socks. Some find it a little polarizing. Those who love it love it to excess. Skin-contact wine is always a surprise. The flavors are different every time you drink.
Skin-contact wines should not be served too cold. If you serve it too chilled, the tannin structure and texture can be quite aggressive. It’s similar to drinking too chilled tannic wine. Like red wines, skin-contact whites can benefit from a few minutes in a decanter.
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