Years ago, rosé was the wine that nobody drank while everyone sat quaffing white and red in restaurants. Now? It’s the most fashionable hue around – whether sipped in the height of summer at glamorous beach clubs or in the depths of winter at flash ski resorts (or, indeed, simply in the park from a can). Today, orange wine is the kind that everyday drinkers are turning their noses up at, but they should learn a lesson from rosé’s stratospheric rise to fame.
Orange wine – also known as skin-contact white wine, skin-fermented white wine or simply amber wine – looks set to follow the same trajectory. And it’s not just within a minority but among the mainstream: even restaurant chain Wagamama is convinced: it’s one of the few eateries to have included orange wine on the menu. The group’s global executive chef, Steve Mangleshot, explains: “Orange wine has seen major growth across the industry, providing us with an opportunity to refresh our menu, and meet guest demand, with a wine that pairs perfectly with our fresh and bold flavours.
We’re proud to be one of the first high-street restaurants to add orange wine to our menu with Gerard Bretand Genora 2021 Organic Orange Wine . An explosion of aromas with a soft texture, it’s a delicious accompaniment to a katsu curry favourite or our new hot-honey fried chicken.” Elsewhere, Jonathan Tiffany, buyer at Majestic, the wine retailer, is tracking the same trend: “Our customers often ask us whether the colour.
