Orange Wine at the Table

Orange wine isn't a trend, it's a return—white grapes fermented on their skins the way wine was made before stainless steel and refrigeration convinced everyone that clarity was the only goal. The result is something in between: the aromatics of a white, the grip and structure of a red, and a color that still stops people at the bar.

But orange wine earns its keep at the table, not just on the shelf. In this class, we'll pour through 3 glasses, moving from lighter, briefly-macerated styles into wines with real tannin and oxidative edge. We'll be pairing the wines with a bite built specifically to meet it: something fatty to soften, something earthy to mirror, something bitter to meet it head-on.

You'll leave knowing what skin contact actually does to a wine, why some orange wines taste like sherry and others taste like green apple skin, and what the structure of varying styles does to its pairing potential.

This class is led by Lauren and is an informative—but unpretentious—introduction to the art of food pairing.