Why Orange Wine from Georgia Is Stealing the Spotlight

Orange wine—a bold, amber-hued beverage made from white grapes fermented with their skins—is gaining serious attention in the world of wine. And while it may feel like a new trend, orange wine has been made in Georgia for thousands of years.

Thanks to the country’s rich winemaking heritage and its traditional qvevri fermentation method, Georgian orange wine is not only authentic but also setting the standard for what natural, skin-contact wines can be. At the center of this movement in the U.S. is Corus Imports, the leading importer of Georgian wines and a champion of orange wine’s global rise.

What Is Orange Wine?

Despite the name, orange wine is not made from oranges. It’s a style of wine made by fermenting white grapes with their skins and seeds, much like how red wine is produced. This process, known as skin-contact fermentation, gives the wine its deep amber color, rich texture, and bold flavor profile.

Orange wines often feature notes of dried fruit, honey, nuts, and tea-like tannins, making them a favorite among adventurous wine drinkers, natural wine enthusiasts, and sommeliers looking for something truly distinctive.

Georgia: The Birthplace of Orange Wine

When it comes to orange wine, Georgia is not just participating in the trend—it invented it. With a winemaking history dating back over 8,000 years, Georgia is considered the cradle of wine. One of its oldest traditions is fermenting wine in qvevris—large, egg-shaped clay vessels buried underground.

This method is still used today and is ideal for making skin-contact white wines, which is exactly what orange wine is. Georgian orange wines, especially those made from indigenous grapes like Rkatsiteli, Mtsvane, and Chinuri, are among the most authentic and sought-after examples of this style worldwide.