Orange Wine

Orange wine isn't made from oranges. It's white wine made like red: the juice is left to ferment on its grape skins, drawing out colour, texture and grip. The result sits somewhere between the two, amber to burnished gold in the glass, with flavours of dried apricot, orange peel, black tea and something faintly savoury underneath.

The method is ancient, still practised in the clay qvevri of Georgia, and was revived in the 1990s by growers in Friuli and Slovenia. Today it's made everywhere from Sicily to South Africa.

Expect gentle tannins and real presence on the palate. Serve cool rather than cold, around 12 to 14°C, and pour it with the food that defeats other wines: fragrant curries, kimchi, cured meats, hard aged cheeses.