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Tips, critques and news on wine and spirits.

There's red wine, there's white wine, and there's...orange wine? So says a recent New York Times blog. Writer Eric Asimov defines the orange wine as such:

The phrase is useful as it pulls together wines with colors actually ranging from pink to vivid orange. They are linked by a technique of leaving freshly crushed juice in contact with grape skins for several days or more. While producers of conventional white wines quickly remove the pigment-laden skins to keep the wine pale, this method of prolonged maceration darkens the juice, while contributing a pleasing tannic structure and a richer texture.

According to reporter Mr. Asimov, orange wines are pretty delicious. Thank you, New York Times, for bringing to light yet another delightful obscurity. Gambei!

By Noelle Chun