Eric Guido

Location: Ridgewood, NY

Food and Wine Writer for Snooth Media, Chef, Musician, Poet, Wine Lover, and Workaholic. Owner, Chef and Writer for The V.I.P. Table.

In Defense of Orange Wine

Orange Wines. Some call them retro, allowing a perfectly fine bunch of white wine grapes to be crushed and fermented, even aged, on the skins. Some go as far as aging them in anfora (large oval-shaped concreate vats), which are buried in the ground where the wine completes its maturation; a throwback to aceint Roman times. Most are organic and some are bio-dynamic. In the end, they are different from what most people preceive wine to be, and maybe that’s the problem.


A friend recently told me a story about how he went into a wine store and asked for an orange wine. To which the clerk replied, “We only sell wines made from grapes.”


It's sad to think that such an interesting category of wine, which has gained footing in regions well outside its home of Italy, is often forgotten or simply unknown. I recall one of my own experiences, while looking for a new orange wine, In which I went to a wine shop that I consider to be on the cutting edge, and with a respectable selection of Italian wine, only to find that the salespeople had never heard of orange style wines. Drat, foiled again…


It was with this in mind that I thought it was time that I address the topic of orange wine, and so a tasting was planned and e-mails were sent to the usual cronies--but no one was interested. How could this be? Yet I refused to be stopped, and so I bypassed all the rest of my usual lists of wine collectors, lovers and drinkers (the who's who of wine dining in N.Y.C.). Instead, I decided to pick and choose, inviting people who I thought were open-minded enough and eager to explore. It took some doing, but the result was one of the most enjoyable tastings that I have ever hosted. It was a mix of people from tastings going back years, and it was glorious.


So how were the wines? They were spellbinding with wild aromas and verve that are seldom found elsewhere. Each one teetered on the edge of what wine is now compared to what it may have been centuries ago. With each sniff you encounter a set of seductive aromas that would challenge the senses and incite wild fascination. What's more, they each opened up a world of exciting food pairings and combinations that I had never thought possible. Imagine a Pinot Grigio with the body and tannin to handle a steak, and you've just crossed a bridge that you never thought existed, and what if that Pinot Grigio was worth the price of admission on the aromatics alone? That's orange wine.


As for the top wines of the night, northern Italy (orange wine’s place of origin) came out on top, yet nearly all the bottles performed well, and as I tried to place then into order of my favorites, it became very difficult to choose which wine was better than the one before.

Rank Wine Rating Price
1 Cotar Malvazija (2006)
Comments: The nose showed dried apricot and peaches with sweet spice, brown sugar and dried flowers. On the palate, it was medium-bodied and balanced with more dried apricot and inner floral notes that lasted well into the finish joined by saline minerals. Although this wine changed the least with time in the glass, it was enjoyable from start to finish.
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2 Chardakhi Chinuri (2009)
Comments: The nose reminded me of sunshine on a summer day with yellow spring florals, peppermint and stems. On the palate, it was gruff and continued the peppermint theme along with flower petals and young pit fruit. The finish was short yet clean and fresh.
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3 Channing Daughters Pinot Grigio Long Island Ramato (2011)
Comments: The nose was intoxicating and ever-changing, like a floral perfume that draws you in with aromas of peach, ginger preserves, danylion, brown sugar, honey and herbal tea leaves. On the palate, it showed brisk acidity with inner floral notes, minerals and dried apricot, yet it lost some of its momentum toward the close and finished clean and weightless.
Previously available for $24.99
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4 San Fereolo Coste di Riavolo (2006)
Comments: The nose showed sweet peach tarlet and a hint of lime pith yet with a savory note of minerals and veloute sauce. On the palate, it was full and juicy with zesty acidity, showing dried pineapple and sweet spices. There was a lush character to this wine that gave it an elegant feel, which was likely the result of excellent balance contrasting its higher-than-average alcohol.
Previously available for $28.99
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5 La Stoppa Ageno Emilia IGT Organic (2007)
Comments: The nose showed lush ripe apricot, spicy florals and potpourri with a dark and soothing character that drew me in. On the palate, it showed an initial burst of acidity and almost fizante style, yet it settled with time in the glass and revealed a juciy mix of bitter citrus pith, dried orange, and inner floral notes that lasted through the long finish. My first few sips of this wine decieved me, with time it blossomed to show it’s hidden beauty.
Previously available for $38.50
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6 Vodopivec Vitoska Classica (2005)
Comments: The nose was dark and inviting, showing pate sucree (sweet dough) and whole butter, but not from oak, followed by peach preserves and a dusting of confectioners sugar. On the palate, it was smooth as silk and balanced with flavors of nectarine, dried pit fruits and minerals. The finish was long and lush, as dried fruits and inner floral notes slowly faded from the palate.
Previously available for $40.59
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7 Radikon Jakot Tocai Friulano IGT (2005)
Comments: The nose was enticing and with each sniff, seemed to change and evolve as sweet exotic spices, roasted nuts and dried apricot filled the senses. On the palate, it was full-bodied yet lively with zesty acidity ushering in flavors of tart pit fruits, orange preserves, flower petals and earthy minerals. The finish was long, clinging to the palate. I absolutly loved this wine and wish I had hours to spend admiring its evolution as it unfurled in the glass.
Previously available for $42.34
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8 Gravner Anfora Ribbola Gialla (2004)
Comments: After three hours in decanter, the nose remained muted yet gave hints of what might lurk below. For a moment I would get nectarine, and the next second it was gone. Dried flowers and honey graham cracker were sometimes present but never for long. On the palate, it was beautifully balanced and rich, yet again, backward with dried fruits and sweet spice, but nothing stuck out The finish was long with saline minerals and roasted nuts, or as I began to call it, hard grating cheeses. Some say it needed more time, and that may be so, so I will reserve judgement until I can taste it again.
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