The Rise of Natural & Orange Wines (and How to Enjoy Them)

Walk into a good bottle shop today and you’ll spot them immediately: cloudy whites with a sunset glow, chillable reds with crown caps, labels that look like modern art, and flavour profiles that feel more “alive” than what you grew up with.

That’s the world of natural wine and orange wine—two overlapping (but not identical) movements that have shifted from niche to mainstream, especially among curious drinkers who want wines with personality, provenance, and a bit of story in the glass.

Let’s demystify what they are, who’s making them, and how to approach them like a pro—without the jargon.

First: Natural wine and orange wine aren’t the same thing

Natural wine is about how a wine is farmed and made (think: low intervention).
Orange wine is about how a white wine is made (skin contact), which creates colour, texture, and tannin.

Many orange wines are made in a natural style… but plenty aren’t. And many natural wines are not orange at all.

What is natural wine, exactly?

Natural wine is best understood as a philosophy rather than a single, regulated definition. In practice, most natural-leaning producers aim for:

Healthier vineyards (often organic or biodynamic farming, usually with lower chemical inputs)
Native yeast ferments (letting local microflora do the work)
Minimal additions and minimal manipulation in the cellar
Low (or sometimes no) sulphur, and gentler filtration (or none)

What to expect in the glass: vibrant fruit, savoury edges, sometimes a slightly “wild” feel—because the winemaker is intervening less, and the wine is expressing more.

A quick reality check: “Natural” doesn’t automatically mean “better”, “healthier”, or “hangover-free”. It just means the producer is aiming for a lighter touch. Great natural wines are thrilling. Poorly made ones can be unstable or smell like a science experiment.

What is orange wine?

Orange wine (also called skin-contact white or amber wine) is made from white grapes fermented with their skins for longer than a standard white wine. That skin contact is what brings:

Colour (gold → amber → orange hues)
Tannin (a gentle grip like black tea, not a red-wine punch)
Texture (often more mouth-filling)
Savoury complexity (herbs, dried citrus peel, nuts, tea, spice)

Orange wine is ancient (Georgia has famous traditions using clay vessels), but today’s rise is being driven by modern producers revisiting old techniques—often with fresher, cleaner results than early “funky” examples.

Why they’re rising now

Drinkers want transparency: fewer “mystery processes”, more vineyard-to-glass storytelling.
Food culture is more adventurous: orange wine is a cheat code for spicy, fermented, smoky, umami-rich dishes.
A new generation is learning by tasting, not by rules—natural wine bars made wine feel approachable again.
Winemakers are experimenting: amphora, longer macerations, lower sulphur, lighter reds served chilled.

buying wine with confidence with advice from expert sommelier

How to approach natural wine (without getting caught out)

1) Start with “clean natural” before you chase the weird

If you’re new, aim for bottles described as:

fresh, bright, crunchy, juicy
or regions/styles known for purity (think Loire whites, Beaujolais, Jura whites, chilled reds)

2) Know the difference between character and faults

A little haze? Fine. A bit of spritz? Common. But if you get strong aromas of:

wet cardboard / mouldy basement
nail varnish remover
mouse cage / stale popcorn (yes, really)

…that’s not a “vibe”—it’s likely the wine is faulty or unstable.

3) Serve it right

Chill most natural wines slightly (even reds). It tightens up the aromatics and freshens the palate.
Don’t over-warm orange wine. Slight chill = better structure and less bitterness.
Use bigger glasses if you can. Aromatics matter here.

How to approach orange wine (and actually enjoy it)

Orange wine has a “texture dial”

Think of orange wine on a spectrum:

Light skin-contact (short maceration): more floral, citrusy, gently grippy
Medium: dried apricot, tea, spice, real texture
Full-on amber (long maceration): deep tannin, savoury power, sometimes oxidative notes

If your first orange wine is super-tannic and you hate it, don’t write the category off—try a lighter style next.

Perfect food pairings

Orange wine shines where many whites struggle:

Thai, Korean, Szechuan, North African spices
grilled aubergine, mushrooms, miso, tahini
hard cheeses, washed rind, charcuterie
roast chicken, pork belly, squash dishes

Shortcut: if you’d normally reach for a white wine and

Natural and Orange wine being produced since ancient times

Who’s making them?

Natural and orange wines are now truly global, but a few places have become reference points:

Georgia – traditional amber wines in clay vessels (qvevri), often structured and age-worthy
Friuli (Italy) & Slovenia – skin-contact whites with serious intention (some of the modern icons are here)
France – Loire, Beaujolais, Jura and beyond: low-intervention pioneers and today’s most exciting small domaines
Spain & Portugal – skin contact, amphora revivals, and fresh “nothing-to-hide” reds
Austria & Germany – energetic natural scenes, often razor-sharp whites and gluggable reds

And yes—England & Wales are in the conversation

The UK’s wine scene is experimenting more every year, including English and Welsh skin-contact wines. If you’re already touring vineyards, keep an eye out for limited-release orange/skin-contact bottlings in tasting rooms and cellar doors.

Try them the Wine Adventurer way: taste, travel, and learn

If you’re exploring these styles, a little structure makes the experience far more fun:

Learn the basics of tasting so you can describe what you like (and buy smarter): Beginner’s Guide to Wine Tasting (UK)
Understand what’s happening in the winery (especially helpful for skin-contact and low-intervention wines): The Journey of Wine: From Grape to Glass
Book tastings and experiences to compare styles side-by-side: Wine Tasting Appointments
Explore bottles in our shop (and build your own “taste map” over time): Wine Cellar

Vineyards to visit (UK) — add these to your natural/orange radar

Even if a vineyard isn’t making an orange wine today, visiting producers who care about farming and craft is the best way to discover what you love—especially as UK winemaking keeps evolving.

FAQ

Is orange wine made from oranges?

No. It’s made from white grapes—“orange” refers to the colour created by fermenting with skins.

Do natural wines always have no sulphites?

No. Many natural producers use small amounts (especially at bottling) for stability.

Are natural wines always organic?

Not always certified, but many are farmed organically or biodynamically in practice. Ask the producer or merchant if it matters to you.

What’s the easiest way to start?

Start with a fresh natural red served slightly chilled, or a light skin-contact white with a short maceration. Then work up the texture ladder.

Final Pour

Natural and orange wines aren’t about being “better” than classic styles—they’re about expression. The best bottles feel vivid, textured, and honest. And the best way to learn is the Wine Adventurer way: taste widely, visit vineyards, and keep notes on what you love.

Ready for your next glass? Browse the Wine Adventurer Wine Cellar, or book a tasting experience and compare styles in real time.

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