How to serve orange wine

Temperature

Fridge temperature mutes aroma and makes tannin feel hard. Room temperature makes a lighter skin-contact wine feel loose. Aim for about 12–14°C (54–57°F) for pale and middle styles. Deep amber wine can come up toward 14–16°C (57–61°F).

The practical version: take the bottle out of the fridge 15 to 20 minutes before you pour. If the room is hot, leave it in an ice bucket for a few minutes between glasses.

Glass and decanter

Use the wine glass you already like for white or red. A wide bowl helps tea, citrus peel, and herbs. A flute is too narrow, including for an amber pét-nat.

Decant a long-maceration wine if it smells closed, reduced, or sharply funky on the first pour. Twenty to forty minutes of air is plenty. A short-maceration wine rarely needs it. Sediment in an unfiltered bottle is harmless; pour steadily or decant if you want it left behind.

How to serve orange wine

A simple way to pour skin-contact and amber wine so the texture and aroma show up.

1. Chill, then warm slightly. Start from the fridge and wait about 15 to 20 minutes. Deep amber wines can be a little warmer than pale copper ones.
2. Use a regular wine glass. Give the wine a bowl wide enough for aroma. Skip the flute.
3. Taste before food. One sip tells you whether it is a light skin-contact wine or a tannic amber wine.
4. Decant only if it needs air. Pour long-maceration wines into a jug for 20 to 40 minutes if the first glass seems shut or harsh.