Orange wines emcompass a wide variety of white wine grapes that are fermented with extended skin and seed contact. This gives them darker pink or orange colors, and are they vinified with minimal intervention. Because of this extended time on the skins and often only using natural yeasts the wines will often have a sour taste with additional nuttiness from oxidation.

Often intense and somewhat tannic, orange wines pair well with bolder dishes including curries, fermented soybean, kimchi, Moroccan, and Ethiopian cuisine.