It’s summer. It’s hot. Is there anything better than a crisp, cold bottle of rosé? Why limit your options: This summer, go orange.
Orange wine, it turns out, has nothing to do with citrus.
Orange wines are, in fact, white wines — but white wines treated like reds. This means that they are purposefully allowed, while still freshly crushed juice, to remain in contact with grape skins for days, months or even years. When finished, these tangy, high-acid wines are bright amber in color, with notes of orange pith and apple peel. They also contain undeniable tannins, which provide that astringent, bitter quality to red wines, and come from the time spent with grape skins, seeds and stems.
“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.