The Best Orange Wines to Drink During Every Season

All about orange wines—and the best ones to buy—according to the experts

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Depending on who you ask, orange wines are on the rise, possibly poised to be the new rosé. New York-based sommelier and natural wine expert Doreen Winkler, who also founded orange wine club Orange Glou, is among those leading the charge. But what are orange wines, exactly? “Orange wines are made with white grapes but in a way typical for reds, where the juice stays in contact with the skins after pressing, resulting in hues ranging from pale straw to golden to very dark orange—hence the name,” Winkler says. “Wines have been made this way for millennia in Georgia but have recently become popular among winemakers and wine drinkers worldwide.” Here, Winkler and other industry pros share their favorite bottles to try this season and beyond.

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Best Overall: Field Recordings 2019 SKINS Orange Wine

skins orange wine

Eric Hsu, co-founder of Coast and Valley wine bar in Brooklyn, is partial to this Californian blend of Chenin Blanc, Riesling, and Pinot Gris. “Winemaker Andrew Jones has been killing it in Paso Robles since 2007 with single vineyard site wines showcasing a sense of place and personality,” Hsu says. “And with a wine with an as-clear-as-it-gets name called SKINS, Andrew claims it'll make anyone a believer in non-red wine. Honey and white flowers with notes of apricot and orange make this wine incredibly fun and crushable.” Jones recommends pairing this award-winning wine with some funky cheese, like a bleu, or a hearty duck sausage.

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Most Funky: Donkey & Goat 2018 Ramato Filigreen Farm Pinot Gris

donkey and goat pinot gris

“I am a forever fan of Donkey & Goat,” says Stephanie Watanabe, co-founder and CXO of Coast and Valley wine bar in Brooklyn. “They are longtime natural wine producers in California, and everything they make is super interesting and very drinkable. This orange wine is aromatic, citrusy, and has a perfect crispness that I crave during this spring [and] summer weather.” Expect earthiness and umami, and barnyard vibes on the palate—one of the winemakers describes this Pinot Gris as “Funkytown.”

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Best Pét Nat: The Hermit Ram 2019 Skin Fermented Sauvignon Blanc

the hermit ram

At The Owl’s Head wine bar and store in Brooklyn, small producers are king, hand-selected by owner and sommelier John Avelluto with care and passion. This New Zealand pét nat—a naturally sparkling wine—is no exception.

Avelluto shares the story: “When I heard this year’s vintage of Theo Coles’ The Hermit Ram skin-macerated Sauvignon Blanc pét nat was landing in the U.S., I had to get my hands on it. I was excited by the almost hedonistic bouquet it offered: lemongrass, clover honey, mandarin pith, and ripe grapefruit find an echo on the palate. The textural contrast between the unfermented juice and unfiltered yeast creates a light sparkle with the perfect limestone edge. My favorite wine I have tasted this year so far!”

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Best Summer Wine: Yetti & the Kokonut Fruit Basket Block

yetti & the kokonut

“This wine tastes like summer: tangerine, pineapple, grapefruit, orange blossom—super refreshing,” says Winkler. Made up of a blend of at least 13 different grape varieties hailing from the same vineyard, this unique orange wine is the product of a collaboration between two young winemakers who happen to be best friends (the name of the wine is their two nicknames combined).

“Very few bottles of this one-of-a-kind wine are coming to the U.S., but I was able to secure a small amount which will go into Orange Glou’s six-bottle membership box in June,” Winkler shares. If you want to get your hands on one of these bottles, join Orange Glou before June is over.

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Best With Food: Montinore Estate L’Orange 2018

montinore estate

If you’re looking for a versatile, delicious orange wine to pair with almost any dish, Montinore L’Orange 2018 is your best bet. This wine is made by one of the country’s largest producers of certified wines made from biodynamic grapes; this blend is equal parts Pinot Gris (left on the skins for up to 36 hours) and Muscat Ottonel that’s been fermented in a clay amphora, making for a bright, aromatic, balanced, tannic, and structured wine that can stand up to even the heaviest foods. On the nose, expect notes of apricot, fresh flowers, and honeydew with elegant citrus and baking spice on the palate.

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Best Georgian: Gotsa Wines Rkatsiteli Mtsvane

gotsa wine

“If you're going to be drinking skin-contact wines, you might want to seek out its provenance, which is said to be Georgia,” says Bishop, noting the country’s 8,000-plus years of winemaking history, which hasn’t changed much over the centuries. This organic wine is from the Kartli region and is made by Gotsa, a family winery dating back to the mid-1800s, and is a blend of three native grape varieties: Rkatsiteli, Mtsvane, and Khikhvi.

“This particular wine ages in Kvevri for about six months, which produces a wonderfully aromatic wine with fairly soft tannins and subtle flavors of almond and peach skins,” Bishop adds. The Kvevri vessels, Bishop says, are buried into the ground in the winery’s cellar.

Final Verdict

The best orange wine is the Field Recordings 2019 SKINS Orange Wine (View at Vivino) due to the supple hints of florals and honey. It goes perfectly with a fatty cut of meat or aromatic cheese, making it the perfect pair for a charcuterie board. But if you're looking for a more adventurous pick, check out the Donkey & Goat 2018 Ramato Filigreen Farm Pinot Gris (view at Vivino). The citrusy notes give this bottle a punch of flavor and an umami-like profile on your tastebuds.

What to Look for When Buying Orange Wine?


The tones and notes of orange wines offer a varied selection that is sure to please anyone's palate. Choose what you like: full bodied, floral, sweet, citrusy, or bold. Stronger, more tannic ones have had a longer processing time of skin contact, while lighter, more delicate ones have have a shorter processing time. It is all up to what your taste buds enjoy.

Natural wine

Most orange wines are considered natural wines, meaning no yeast or preservatives have been added. Natural winemaking has been around for a long time; the object is to have as little intervention as possible, allowing the wine to chart its own course. When looking for a bottle of orange wine, check the labels, and don't hesitate to ask the wine shop about it before purchasing. 


A lot of orange wines are natural wines, so you would think that many of them wouldn't contain sulfites. This is not true, as there are at least low amounts of sulfites in all wines because sulfites form naturally during the fermentation process. It is the sulfites added by the winemakers that you should be aware of and check the labels for.


What does orange wine taste like?

The taste of orange wine can vary, depending on the time spent macerating on the skins and the type of grape used. These wines can be citrusy, dry, robust, full bodied, or sweet, which is why they have become so popular. They can be switched up for white, rose, or red wines depending on the bottle of orange wine you select. And if you don't like one kind of orange wine, try another variety, as they all have a different taste.

What foods does orange wine pair well with?

Orange wines are so versatile; they go well with just about any type of dish or appetizer. Select a bold, full-bodied orange wine to go with curry or tagines, or a light, delicate one to enjoy on a warm summer day. Orange wines go well with seafood, fall dishes, cheese, pizza, salty foods, roasted dishes, barbecues, and more.

What's the proper temperature to serve orange wine?

Orange wines should be served around 55 F. They are served cooler than red wine, but a bit warmer than white. However, you might find you enjoy a dessert orange wine chilled to a colder temperature.

Why Trust The Spruce Eats?

Céline Bossart has been tracing the rise of orange wines since the early days of her career as a wine and spirits writer. Is it the new rosé? Debatable. But you’ll certainly find her reaching for it all summer long.

Updated by
Sharon Lockley
Sharon Lockley
Sharon Lockley has over 20 years of experience as an editor and writer and has been contributing to The Spruce Eats since 2019.
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