Skin Contact in Red Winemaking
All red wines owe their colour and tannic structure to skin contact during maceration. The duration varies:
- Light reds (Beaujolais, Valpolicella) — 3-7 days of skin contact
- Medium-bodied reds (Pinot Noir, Merlot) — 7-14 days
- Full-bodied reds (Cabernet Sauvignon, Nebbiolo, Syrah) — 14-30+ days
Temperature, punch-down frequency, and whether stems are included all influence extraction during skin contact.
Orange Wine: White Grapes with Skin Contact
Orange wine — also called amber wine or skin-contact white — is made by fermenting white grapes with their skins, much as red wine is made. Skin contact periods range from a few days to several months. This extended maceration extracts phenolic compounds, tannins, and pigments that give the wine its distinctive amber-orange hue, grippy texture, and complex aromatics of dried apricot, honey, and tea.
Key Skin-Contact Regions
- Georgia — the ancestral home of amber wine, where Rkatsiteli and Mtsvane macerate in qvevri for months
- Friuli-Venezia Giulia (Italy) — pioneers Josko Gravner and Stanko Radikon revived skin-contact winemaking in the 1990s
- Slovenia — the Brda region shares Friuli's amber wine tradition
- Worldwide — producers in France, Australia, South Africa, and the United States now make skin-contact whites
Tasting Skin-Contact Wines
Skin-contact whites challenge expectations. They have more tannin and body than conventional whites, making them excellent with rich foods — roasted meats, aged cheeses, and spiced dishes. Serve them slightly cooler than reds, around 14-16°C, and consider decanting for full expression.