{"id":36660,"date":"2019-04-23T14:00:10","date_gmt":"2019-04-23T18:00:10","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=36660"},"modified":"2021-02-15T17:00:20","modified_gmt":"2021-02-15T22:00:20","slug":"cheese-pairings-orange-wine","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheese-pairings-orange-wine\/","title":{"rendered":"Cheese Pairings: Orange Wine"},"content":{"rendered":"

W<\/span>hat if we lived in a world where it wasn\u2019t <\/span>\u201c<\/span>ros\u00e9 all day,<\/span>\u201d<\/span> but rather<\/span>,<\/span> <\/span>\u201c<\/span>orange wine all\u2026<\/span>\u201d<\/span> Okay, so nothing rhymes with orange. But you get the gist. Orange wine is the latest trend in skin-contact wine<\/span>\u2014<\/span>essentially<\/span>,<\/span> <\/span>it\u2019s <\/span>white wine made like red wine<\/span>:<\/span> using the skin of the grapes. <\/span>(<\/span>White wine is typically made by first pressing the skins off and allowing the juice to ferment separately, while red wine is <\/span>made from the must<\/span>, or pulp,<\/span> of the grapes fermented with skins intact.<\/span>)<\/span> <\/span> Orange winemakers<\/span> <\/span>allow<\/span> grape skins<\/span> to mingle with the juice during the fermentation process<\/span>. T<\/span>he longer they\u2019re left to play, the more orange the wine. <\/span> <\/span><\/p>\n

Despite what your Instagram feed may have led you to believe, this fad has been around for centuries<\/span>\u2014<\/span>not just the few months you\u2019ve <\/span>been <\/span>follow<\/span>ing<\/span> #<\/span>orangewine<\/span> (with a whopping 59<\/span>,<\/span>3<\/span>00<\/span> posts). The tradition dates back at lea<\/span>st 5,000 years to the Caucasus region<\/span>\u2014<\/span>modern-day Georgia<\/span>\u2014<\/span>where large vessels called <\/span>qvevri<\/span><\/i> held wines as they fermented<\/span>, skins and all. <\/span>In the West, orange wines were more obscure until <\/span>Italian winemaker <\/span>Josko<\/span> <\/span>Gravner<\/span> <\/span>revived the art of <\/span>r<\/span><\/i>amato<\/span><\/i> (the Italian term for auburn-hued wine)<\/span> in the <\/span>19<\/span>90s<\/span>;<\/span> <\/span>US<\/span> <\/span>winemakers like Channing Daughters in New York<\/span> followed suit in the late 2000s. <\/span> <\/span><\/p>\n

\u201c<\/span>When people ask me to recommend an orange wine, it\u2019s usually more <\/span>of an<\/span> unforgettable experience they\u2019re after, rather than some specific color,\u201d says <\/span>Lauren <\/span>Friel<\/span>, <\/span>s<\/span>ommelier and owner of Rebel Rebel wine bar in Somerville, <\/span>M<\/span>ass<\/span>achusetts<\/span>.<\/span> Let this be a lesson in judging books by their covers: Orange wines<\/span>\u2014which can be made using any white grape varietal\u2014<\/span>come in all shades, from orange-<\/span>ish<\/span> or \u201cbaby orange\u201d (a <\/span>Friel<\/span>-ism) to hues bordering on full-blown <\/span>Cheeto<\/span>. <\/span> <\/span><\/p>\n

Georgian<\/h2>\n

Vintners from this Caucasus country<\/span> continue to produce some of the finest <\/span>(<\/span>and priciest<\/span>)<\/span> skin-contact wines on the market. While <\/span>admitting that<\/span> it\u2019s difficult to generalize about large regions, <\/span>Friel<\/span> <\/span>says that <\/span>there are some definite markers for <\/span>Georgian <\/span>orange wines. <\/span>They<\/span> tend to be darkest in color, often trending towards amber. <\/span>They often<\/span> contain powerful<\/span>,<\/span> earthy notes, almost wild in their force. <\/span>\u201c<\/span>Georgian winemakers produce on a smaller scale<\/span>, <\/span>making them <\/span>costlier<\/span>, <\/span>and they tend to use methods tied to tradition<\/span>,<\/span>\u201d<\/span> according to <\/span>Friel<\/span>. <\/span>When it comes to pairing, aim for <\/span>saltier <\/span>cheese<\/span>s<\/span> that will<\/span> stand up to th<\/span>e rich<\/span> tannin<\/span>s.<\/span> <\/span><\/p>\n

Marcel Petit <\/span><\/b>Comt\u00e9<\/span><\/b> + <\/span><\/b>Our Wine<\/span><\/i> <\/span>2010 <\/span><\/i>Rkatsiteli<\/span><\/i> <\/span><\/i> <\/span>
\nPecorino <\/span><\/b>Sardo<\/span><\/b> PDO<\/span><\/b> <\/span><\/b>Maturo<\/span><\/b> + <\/span><\/b>Ramaz<\/span><\/i> <\/span><\/i>Nikoladze<\/span><\/i> <\/span><\/i>2013 <\/span><\/i>Tsitska-Tsolikou<\/span><\/i>ri<\/span><\/i> <\/span><\/p>\n

Italian<\/span><\/h2>\n

Ital<\/span>ian<\/span> orange wines <\/span>tend to boast<\/span> more citrus, less earth, and<\/span> bold<\/span>,<\/span> aromatic qualities.<\/span> One of <\/span>Friel\u2019s<\/span> favorite orange wines is Terra <\/span>dei<\/span> <\/span>Preti<\/span> in Umbria, with its notes of <\/span>jasmine tea and honeysuckle. However, Sicilians are much better known for wines of this hue. Serve<\/span> an orange wine from Italy<\/span>\u2014<\/span>typically a bit closer in color to<\/span> butterscotch<\/span>\u2014alongside <\/span>a cheese with <\/span>plenty of personality<\/span>; your pairing should be a<\/span>s potent as its boozy counterpart. <\/span> <\/span><\/p>\n

Sartori<\/span><\/b> Espresso <\/span><\/b>BellaVitano<\/span><\/b> Reserve + <\/span><\/b>2017 <\/span><\/i>Bianco di <\/span><\/i>Ampeleia<\/span><\/i> <\/span>
\ncasArrigoni<\/span><\/b> <\/span><\/b>Nababbo<\/span><\/b> + <\/span><\/b>Collecapretta<\/span><\/i> <\/span><\/i>Terra <\/span><\/i>dei<\/span><\/i> <\/span><\/i>Preti<\/span><\/i> <\/span><\/i> <\/span><\/p>\n

Domestic<\/h2>\n

Americans take a quintessentially American approach to orange wine: <\/span>everything is<\/span> fair game. <\/span>\u201cDomestic<\/span> producers tend to focus on the technicalities of winemaking, so these orange wines can be a bit more stable<\/span>\u2014<\/span>they can feel more pure because they don\u2019t travel as far<\/span>,\u201d says <\/span>Friel<\/span>. <\/span>B<\/span>ut don\u2019t let their looks fool you. Domestic orange wines can <\/span>be funkier than their<\/span> imported <\/span>counterparts;<\/span> <\/span>California\u2019s Dirty & Rowdy is making domestic orange wines<\/span> that are both resinous and punchy with <\/span>rich<\/span>,<\/span> honeyed texture<\/span>, while Vermont\u2019s<\/span> <\/span>La <\/span>Garagista<\/span> is producing <\/span>downright earthy pours.<\/span> <\/span>S<\/span>pring for equally <\/span>funky<\/span> <\/span>cheese<\/span>s<\/span> to match<\/span>.<\/span> <\/span> <\/span><\/p>\n

Vermont Creamery <\/span><\/b>Bonne Bouche +<\/span><\/b> <\/span><\/i>Dirty & Rowdy<\/span><\/i> <\/span><\/i>Semillon<\/span><\/i> <\/span>
\nBlue Ledge Farm <\/span><\/b>Lake\u2019s Edge + <\/span><\/b>La <\/span><\/i>Garagista<\/span><\/i> <\/span>2016 <\/span><\/i>Vinu<\/span><\/i> <\/span><\/i>Jancu<\/span><\/i> <\/span><\/i> <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Despite what your Instagram feed may have led you to believe, the orange wine fad has been around for centuries\u2014and it’s delicious with cheese.<\/p>\n","protected":false},"author":103,"featured_media":36663,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[2344,49,18172,1083,2302],"coauthors":[20723],"class_list":["post-36660","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-pairings","tag-drink","tag-orange-wine","tag-wine-and-cheese","tag-wine-pairings"],"acf":[],"yoast_head":"\nCheese Pairings: Orange Wine | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Despite what your Instagram feed may have led you to believe, the orange wine 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Trapkin","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/culturecheesemag.com\/#\/schema\/person\/image\/521e3c415752cc21aaacb8fb56c3839f","url":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2019\/10\/IMG_7517-150x150.jpeg","contentUrl":"https:\/\/culturecheesemag.com\/wp-content\/uploads\/2019\/10\/IMG_7517-150x150.jpeg","caption":"Madison Trapkin"},"description":"Former Editor-in-Chief Madison Trapkin is an Atlanta-bred, Boston-based writer. She graduated from Boston University\u2019s Gastronomy master\u2019s Program in December 2018 and started at culture in March 2019. She is passionate about The Feminist Agenda, pizza, and regularly watering her houseplants.","url":"https:\/\/culturecheesemag.com\/author\/madisontrapkin\/"}]}},"_links":{"self":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts\/36660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/users\/103"}],"replies":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/comments?post=36660"}],"version-history":[{"count":0,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/posts\/36660\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/media\/36663"}],"wp:attachment":[{"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/media?parent=36660"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/categories?post=36660"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/tags?post=36660"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/culturecheesemag.com\/wp-json\/wp\/v2\/coauthors?post=36660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}