You may have seen orange wines in bars or restaurants, and you should take note -- they'll be more prevalent in the next year. Some spots eschew the colorful moniker on menus and choose to call them "coppered" or "white wines with skin contact," but to be clear, this wine is orange (in color, not in flavor). Orange wine is made similar to a rosé, only with white grapes instead of red. Winemakers ferment the juice from white wine grapes on the white skins for anywhere from a few hours to a few months, which creates a wine that is technically white, but with red wine characteristics. Compared to rosé, which can't usually stand up to many complex dishes, orange wine is a fantastic food wine.
Donkey & Goat Stone Crusher Roussanne 2014, $32
This brightly colored California favorite has just the right amount of funk and tannin -- that black tea taste -- to make it a good entry into the orange wine world.
Kabaj Rebula, $20
Historic winemaking regions, like Slovenia, have a long tradition of making orange wines. This light, yet structured wine is at once nutty and floral, fruity and spicy.
Pet-nat (or pétillant naturel) has been called the "little sister of Champagne," but like most younger siblings it has fought to stand on its own. Born out of experimentation, this was the wine that farmers brought to share with their friends, often by the jug. Instead of doing a second fermentation, like they do with Champagne, winemakers simply let the first fermentation finish in the bottle so that it carbonates gently on its own. Always made with minimum intervention, pet-nat is the definition of natural wine. It's unfiltered, often slightly funky, and always unique, but pairs well with light foods.
La Grange Tiphaine 2013 Nouveau Nez, $28
Made from chenin blanc grown in the Loire Valley, it's full of apple, quince, and bright acidity.
Salina Wine Company Twenty Five Reasons, $22
This tart, citrus-flavored wine is medium-bodied. It's made from sauvignon blanc grown on 40-year-old vines in the coastal area of Mendocino, CA.