Briefly, for the uninitiated: “orange” wines are made from white grape varieties. Rather than discard the skins once the juice is pressed from the grapes, the skins and juice remain together during the fermentation and aging processes. This contributes the orange color to the wines, along with tannins and denser texture, the latter two characteristics more akin to red rather than white wine.
Read MoreLast weekend twenty judges from Europe, Russia and the US gathered in the name of wine at the inaugural Balkans International Wine Competition in Sofia, Bulgaria. Two days of judging followed by two days of wine festival called for frequent reaching across the table - and not just to pour wine. The discoveries were enticing for palates, engrossing for wine nerds and intriguing for history and politics buffs.
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