Orange Wine

Orange wine is white wine made with extended skin contact—the grape skins stay in the juice during fermentation, giving the wine its distinctive amber or orange hue and a savoury, tannic character. Born from Georgian winemaking tradition and embraced by natural winemakers across Europe, these wines offer texture, tannin, and complexity you won't find in standard whites. They pair brilliantly with food and reward patient tasting.

Why choose orange wine?

Orange wine appeals to drinkers seeking something beyond the usual white wine script. If you enjoy natural wine's unpredictability, prefer wines with body and grip, or want a white that stands up to rich, spiced, or fermented foods, this is your category. Price points range from £16–£28 for most bottles, with examples reaching £28 for premium selections; many offer fine value given their complexity and food-friendliness.

Drink them slightly chilled or at room temperature—they shine with Georgian khachapuri, roasted fish, braised vegetables, cured meats, and Asian cuisine. Popular producers span Georgia (Gia Wines, Pheasant's Tears), Italy (Gravner, Radikon), and natural winemakers worldwide. Browse our orange wine selection →

What is orange wine and why is it orange?

Orange wine is white wine fermented with its skins, just like red wine. The prolonged skin contact imparts tannins, deeper colour, and savoury flavours—turning the wine amber, copper, or orange. Most are natural or low-intervention wines.

When should I drink orange wine?

Orange wine works year-round but shines as a food wine. Serve slightly chilled with richer dishes, spiced foods, or experimentation-friendly meals. It's less a sipping aperitif, more a full-flavoured table wine that rewards curiosity.

What foods pair with orange wine?

These wines suit roasted and braised dishes, cured meats, strong cheeses, egg-based dishes, Middle Eastern and Asian cuisines, and fermented vegetables. Their tannins and texture handle bold flavours that challenge standard whites.