I just found out about this product. Apparently it’s not made in big batches, but as all novelties do, I’m sure it will become popular.
It’s other name is the clumsy “skin-fermented white wine”.
So, just as rosé is red fermented without the skins, orange wine is white fermented with them. Apparently some ancient cultures did this just naturally, and then lost the recipe.
I’ve done so once at home (wine hobbyist). The color is very neat (an orangish-honey) and it had a heavier body. I don’t know if/how the taste really differed though, since my grapes taste all over the map from season to season.
Just read about this yesterday. I wouldn’t be able to resist expecting it to taste like oranges!
I’ve seen signs offering “Orange Wine” for sale at country stores in Florida – but I always assumed it was, you know, fermented orange juice.