Long-maceration Orange Wine

What it is

Long maceration is the most intense expression of orange wine, also called amber wine. Its oldest tradition is in Georgia, where it is made in qvevri, and its modern revival is associated with the border between Friuli and Slovenia (Collio, Brda) and the Karst. It recalls dried apricot, orange peel, tea, walnuts, honey and dried herbs, with tannins that give it a structure close to a red. It calls for food and time in the glass.

How it is made

White grapes ferment on their skins and often stay in contact with them for weeks or months after fermentation, in tank, wood, amphora or qvevri. This extracts more tannin, colour and aromatic compounds, and the wine often shows oxidative notes. Many producers do not filter, so some haze or sediment is possible.

What to serve it with

• Grilled meats
• Roast poultry
• Mushrooms
• Spiced Middle Eastern or Caucasian dishes
• Aged cheeses

On the wine list

• Flag on the wine list that it is tannic with oxidative notes: presented as a classic white, it can disappoint.
• It usually benefits from a large glass and, by the bottle, a brief decant; it can be suggested instead of a red with meat or mushrooms.
• For by-the-glass service, an opened and well-sealed bottle usually holds up for a few days better than a conventional white.