Orange wines combine elements of red and white

03/20/2013 | Wine Enthusiast Magazine online

Orange wines, which are white wines fermented with the grape skin to produce a gold or brown color, may not have caught on with the average consumer, but their texture, flavor and minerality are worth trying, said sommelier Levi Dalton. "These wines offer a delicacy of flavors that complement fish, but are structured enough to stand up to a meat course," he said.

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