Orange Wine Has Finally Arrived. Here Are Eight Bottles to Buy
The wine world’s “fourth color” has matured from flash-in-the-pan trend to serious summer quaff.
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When high-end, wine-centric restaurant Rouge Tomate reopens next month in New York’s Chelsea district, there will be plenty of “orange” wines on the list.
Traditionally from Georgia in Eastern Europe, these tannic white wines—made like reds, with grape skins left in during fermentation and aging—have been trending for four or five years as vinous exotica, touted as the fourth wine color. Have they finally become more than novelties?