If you’re feeling the burnout from orange wine, you’re not alone. While the skin-fermented trend has carved its niche, a quiet shift is underway—palates are seeking new textures, depth, and complexity. This isn’t about abandoning orange wine, but expanding the table. Let’s cut through the noise and spotlight styles that deliver the same intrigue without the fatigue.
Riesling from Alsace is a revelation. Unlike Germany’s lighter, sweeter profiles, Alsatian versions are dry, structured, and brimming with minerality. Think gunflint, white flowers, and a savory edge that lingers. Claire King, sommelier at Nimmo Bay, champions these wines for their year-round versatility. “They’re the backbone of my autumn whites,” she says. Pair them with earthy dishes or let them age—these wines evolve, offering layers that orange wine often lacks.
Sherry, meanwhile, is a forgotten powerhouse. Dry expressions like Fino and Manzanilla deliver saline brightness, almond notes, and a saline backbone that cuts through richness. Claire calls it “underrated,” and she’s not wrong. A glass at a bar with a Sherry menu can unlock a world of contrasts—textural, saline, and deeply rooted in tradition. It’s not just a fortified wine; it’s a bridge between the old and the modern.
Cider is another underappreciated contender. At The Newt in Somerset, their Wyvern Wing—a bright, citrus-driven cider—feels like a pét-nat in disguise. For something closer to orange wine, the Dabinett cider offers tannic structure and carbonation, mimicking the skin-contact process. These drinks aren’t just for snacks; they pair with cheese, meat, and even complex dishes. The key? Quality ingredients and care in fermentation.
Old-vine Chenin Blanc and Rhône-inspired blends offer savory florality and fruit density.
South Africa’s Swartland region is rewriting the map. Old-vine Chenin Blanc and Rhône-inspired blends offer savory florality and fruit density. And in Italy’s shadow, Kefalonia’s Vostilidi grape delivers an “orange” profile without skin contact, proving that nuance isn’t tied to technique.
KEY POINTS: Riesling from Alsace offers structured, mineral-driven profiles that rival orange wine’s complexity. Sherry’s dry styles provide saline brightness and a rich history worth rediscovering. Cider, when crafted with care, can mimic skin-contact textures while pairing with bold foods.
What’s your go-to alternative to orange wine, and why? Share your favorite discovery below.
Questions & Answers
What are some good alternatives to orange wine?
Try skin-contact white wines, vermentino, or muscat. These offer similar tropical and citrus notes without the orange wine style.
Is orange wine still popular?
Orange wine is still niche but growing. It appeals to those who enjoy oxidative, earthy flavors, though it’s not mainstream compared to traditional whites.
Information sourced from industry reports and news outlets.
