How to pair Orange wine with food

Orange wine makes for a great conversation starter at a party. “What is this colour? Is it made of oranges?”. At Forest Wines, we have a leading selection of Orange wines, and we love to be part of the conversation in getting people to learn more about the, surprisingly, ancestral method of skin-contact white wines.

There is a common misconception within wine experts arguing that orange wine can’t be easily paired with food. If anything, we believe that orange wine makes for one of the most versatile and food-friendly wine styles out there, being the perfect answer for many dishes that sommeliers struggled pairing with for years (think spices, strong umami, etc).

So we've created this guide to help you unlock orange wine's incredible pairing potential. Whether you're planning a dinner party, ordering takeaway, or just wondering what to drink with tonight's leftovers, we've got you covered.

-> Discover our Orange wine collection here

What actually is Orange wine?

Let's clear things up right away: orange wine isn't made from oranges, nor melons, or apricots. It's white wine made like red wine – meaning white grapes are fermented with their skins on for days, weeks, or even months. This skin contact creates:

• Amber to deep orange colour (hence the name)

• Tannins like red wine (grippy texture that coats your mouth)

• Complex aromatics (think tea, dried apricot, nuts, honey, spice)

• Oxidative notes in some styles (sherry-like, nutty qualities)

• Body and structure that can handle rich, bold foods

This ancient winemaking technique (we're talking 8,000 years old, originating in Georgia) creates wines that blur the line between white and red. The same way that rosé (a red basically made with a white wine technique), answers this need for a fresher, aperitif-like red wine drink, orange wine brings a more serious, dinner-party level option to the table. And that's exactly why they're such brilliant food wines: they bring the best of both worlds. 

Why Orange wine works great for food pairings

Traditional wine pairing advice says "white with fish, red with meat”. But that changes when it comes to orange wine. Here's why it works with such a wide range of foods:

Tannins

Those grippy tannins from skin contact mean orange wine can handle:

• Rich, fatty foods (they cut through like red wine)

• Protein-heavy dishes (tannins love protein)

• Umami ingredients (fermented, aged, or cured foods)

Acidity

Despite extended skin contact, orange wines retain bright acidity that:

• Cleanses your palate between bites

• Cuts through cream and butter

• Brightens heavier dishes

Oxidation

Many orange wines have intentional oxidative character (like fino sherry) that pairs brilliantly with:

• Nuts and nutty cheeses

• Browned, caramelised foods

• Cured meats and aged ingredients

Aromatics

Orange wines offer layers of flavour – spice, tea, dried fruit, herbs – that complement rather than compete with complex, multi-flavoured dishes.

Orange wine and Umami flavours pairing

Why does it work? Umami (that savoury, mouth-filling flavour) is notoriously difficult to pair with wine. Tannins in red wine can clash, while whites lack structure. Orange wine's tannins actually embrace umami-rich foods, creating that magical synergy where food and wine make each other taste better.

Perfect pairings:

• Aged cheeses: Parmigiano-Reggiano, aged Gouda, Comté, aged Manchego

• Mushrooms: Any variety, but especially porcini, shiitake, and morels

• Miso-based dishes: Miso soup, miso-glazed aubergine, miso ramen

• Fermented foods: Kimchi, sauerkraut, preserved lemons

• Cured meats: Prosciutto, salami, 'nduja, chorizo

• Soy sauce-based dishes: Teriyaki, soy-braised anything

• Dried tomatoes: Sun-dried tomato pasta, tomato confit

Try with these Orange wines:

• Tragolargo Blanco, Casa Balaguer Vinessens (Valencia, Spain): This skin-contact Merseguera has incredible structure with honey, citrus, and floral notes. The tannic grip and mineral finish make it perfect for aged cheeses and charcuterie boards. Its complexity from extended skin contact adds depth to umami-rich dishes.

• Heinrich Naked Orange (Burgenland, Austria): A biodynamic wine with vibrant citrus-forward character and gentle tannic structure. Made from Chardonnay, Weissburgunder, and other germanic aromatic varieties with 2 weeks on skins, it brings juicy blood orange flavours that complement aged Parmigiano-Reggiano brilliantly. The hint of bitterness cuts through fatty cured meats while the freshness keeps your palate engaged.

Orange wine and Spicy dishes pairing

Why does it work? Orange wine's aromatic complexity, often featuring warm spices like clove, cinnamon, and cardamom, harmonises beautifully with spiced foods. Plus, the tannins handle heat better than delicate whites, while the fruit prevents the spice-clash you sometimes get with red wine.

Perfect pairings:

• Moroccan tagines: Lamb or chicken with dried fruits and warm spices

• Indian curries: Especially those with coconut, cream, or yogurt bases

• Middle Eastern mezze: Hummus, baba ganoush, falafel, muhammara

• Ethiopian food: Doro wat, kitfo, berbere-spiced dishes

• Thai cuisine: Massaman curry, green curry, pad see ew

• Korean BBQ: Especially with gochujang-based marinades

• Mexican mole: The complex spice layers find a perfect match

Pro tip: The slight sweetness and fruit in orange wine tames chilli heat while complementing aromatic spices.

Try with these Orange wines:

• Salamandre Orange, Chateau de Saint Cyrgues (Southern Rhône, France) - 2024: From the Southern Rhône, this orange wine's aromatic complexity and structured palate make it brilliant with spiced dishes. The wine's herbal, smoky notes and Mediterranean character echo the flavours of Middle Eastern and North African cuisine, while its tannins handle the richness of coconut curries and tagines beautifully.

• Mad Med l'Orange (France): With stewed stone fruit, citrus, and three weeks of skin maceration, this easy-drinking orange wine brings just enough grip for spicy food while maintaining freshness. The fruit-forward character tames chilli heat in Thai curries, and the texture stands up to rich, creamy Indian dishes without overwhelming the spices.

Orange wine and Fried food pairing

Why does it work? This might be orange wine's best kept secret. The combination of bright acidity, tannic structure, and often-present oxidative notes makes orange wine absolutely brilliant with fried, crispy, golden-brown foods. Acidity cuts through oil and fat, tannins provide structure against protein, and those nutty oxidative notes complement browned, caramelised crusts.

Perfect pairings:

• Tempura: Vegetables, prawns, anything battered and fried

• Fried chicken: Especially with hot honey or spicy coating

• Arancini: Rice balls with that crispy exterior and molten centre

• Fish and chips: The acidity cuts through while tannins embrace the fish

• Pakoras and samosas: Indian fried snacks

• Fried calamari: With lemon and aioli

• Croquettes: Ham, cheese, whatever – orange wine loves them all

• Tonkatsu: Japanese breaded pork cutlet

• Spring rolls: Fresh or fried, both work

Try with these Orange wines:

• Staffelter Hof Little Bastard (Mosel, Germany): This organic German orange wine from the Mosel is a brilliant fried food companion. The crisp acidity cuts through oil beautifully, while the gentle tannins provide just enough structure for battered fish or tempura vegetables. Its fresh, clean character means it won't overwhelm delicate fried foods.

• Calcarius Frecciabomb Orange Pet Nat (Italy): This fizzy orange pet nat is absolutely perfect for fried food! The bubbles add an extra cleansing element that makes it perfect for anything crispy. Natural orange and berry flavours complement fried chicken brilliantly, while the effervescence cuts through rich, fatty foods like arancini or croquettes. The slight sweetness balances spicy coatings beautifully.

Orange wine and Vegetarian food pairing

Why does it work? Vegetarian food can be tricky with wine: delicate whites get overwhelmed, reds can feel too heavy, rosé lacks complexity. Orange wine bridges this gap perfectly, offering enough structure for hearty vegetables while maintaining freshness.

Perfect pairings:

• Roasted root vegetables: Especially with herbs and olive oil

• Cauliflower dishes: Roasted whole, cauliflower steaks, cauliflower cheese

• Aubergine preparations: Parmigiana, baba ganoush, grilled with miso

• Stuffed vegetables: Peppers, tomatoes, courgettes

• Lentil dishes: Dal, lentil stews, Puy lentil salads

• Grain bowls: Quinoa, farro, freekeh with roasted veg

• Savoury tarts: Tomato tart, mushroom quiche, caramelized onion galette

• Vegetable curries: Paneer dishes, chickpea curries, spinach dal

Try with these Orange wines:

• Baby Bandito, Stay Brave – Testalonga (South Africa): From the ever-creative Craig Hawkins, this lightly skin-contact Chenin Blanc brings juicy stone fruit, orange peel, and a touch of spice. Its balance of freshness and texture makes it a dream with roasted or grilled vegetables — think miso aubergine, roasted cauliflower, or a caramelised onion galette. The wine’s acidity lifts earthy flavours, while its subtle grip complements creamy or cheesy vegetarian dishes beautifully.

• Achillée Pépin Orange (Alsace, France): This biodynamic blend from Alsace bursts with aromas of citrus zest, dried apricot, and chamomile. It’s aromatic yet structured, perfect for richer vegetarian plates such as cauliflower cheese, lentil stews, or mushroom tarts. The gentle tannins mirror the savoury depth of roasted roots or pulses, and the wine’s floral lift keeps everything feeling bright and elegant.

Orange wine and Asian cuisine pairing

Why does it work? Orange wine's ability to handle complex flavour profiles, fermented ingredients, and both delicate and bold preparations makes it incredibly versatile with Asian food; often considered wine's trickiest pairing challenge.

Perfect pairings:

• Chinese: Sichuan dishes (mapo tofu, dan dan noodles), peking duck with all the fixings, dim sum spread, twice-cooked pork belly, kung pao chicken
• Japanese: Yakitori (especially with tare sauce), okonomiyaki (savoury pancakes), katsu curry, ramen with rich broth, grilled or fried tofu
• Vietnamese: Banh mi sandwiches, bun cha (grilled pork with noodles), pho (surprisingly brilliant!), crispy spring rolls
• Korean: Bibimbap, Korean fried chicken, bulgogi, banchan (all those small dishes work!)
• Thai: Pad Thai, green papaya salad (som tam), Thai curries (especially massaman and panang), larb (minced meat salad)

Try with these Orange wines:

• Matic Postopoma Orange (Slovenia): A vibrant, zesty orange wine with notes of mandarin, green tea, and dried herbs. Its acidity and light tannins make it a perfect partner for complex, spice-driven dishes like Thai curries, Vietnamese bun cha, or Korean bibimbap. The grip handles heat and richness, while the citrus freshness brings a burst of energy and cleanse.

• Maremosso Catarratto (Sicily, Italy): Sunny Sicilian skin-contact Catarratto with ripe orange fruit, almond, and savoury herbal notes. It’s a fantastic match for Japanese yakitori, Chinese dumplings, or spicy noodle dishes. The gentle tannins play beautifully with soy, ginger, and fermented flavours, while the slightly saline edge accentuates umami.

Orange wine and Cheese pairing

Why does it work? Orange wine's tannic structure and often nutty, oxidative notes make it one of the best wine styles for cheese, especially challenging cheeses that stump other wines.

Perfect pairings:

• Hard Aged Cheeses: Parmigiano-Reggiano (the crystals!), aged Gouda (especially with caramel notes), aged Cheddar, Comté (18+ months), Manchego
• Washed Rind Cheeses: Époisses, Taleggio, Langres, Munster, Reblochon
• Blue Cheeses: Roquefort, Gorgonzola (especially dolce), Stilton, Cashel Blue
• Alpine Cheeses: Gruyère, Beaufort, Appenzeller

Pro tip: Create a cheese board with a mix of textures and intensities, orange wine can handle them all on the same plate, unlike most wines that pair well with only one or two cheese types.

Try with these Orange wines:

• Pheasant’s Tears Kisi (Georgia): A benchmark Georgian amber wine: deep, nutty, and textured, with flavours of dried apricot, walnut, and tea leaf. Its tannic backbone and earthy complexity make it ideal for aged cheeses like Comté, Manchego, or aged Gouda. The oxidative depth enhances the cheese’s caramel and umami tones, creating a great, deep pairing.

• Y’a Plus Qu’a, Domaine Kumpf et Meyer (Alsace, France): An expressive, slightly wild orange blend with orchard fruit, citrus rind, and honeyed spice. It’s an all-rounder for cheese boards, from soft washed-rind cheeses like Taleggio or Époisses to semi-hard Alpine styles. The wine’s structure stands up to pungent flavours, while its freshness keeps the pairing lively and balanced.

Orange wine’s unconventional pairings

These might surprise you, but trust us, they work magically:

• Eggs: Shakshuka, Spanish tortilla, omelettes (especially with cheese or mushrooms), Scotch eggs, eggs Benedict
• Sandwiches: Reuben sandwiches, croque monsieur/madame, grilled cheese (especially fancy ones), banh mi, any sandwich with strong flavours
• Pizza: Especially with unconventional toppings, white pizza with ricotta, pizza with anchovies or olives, anything with lots of umami
• Pasta: Carbonara (the richness needs orange wine's structure), cacio e pepe, pasta with brown butter and sage, pasta alla Norma (aubergine), anything with pesto

How to choose the right Orange wine for your dish?

Not all orange wines are created equal. Here's how to match style to food:

Light-bodied = Minimal skin contact (3-7 days)

Character: Pale copper colour, gentle tannins, fresh and aromatic Best with: Lighter dishes, seafood, fresh cheeses, vegetable-forward meals Think: Weeknight dinners, lighter Asian food, summer salads.

Medium-bodied = Moderate skin contact (1-4 weeks)

Character: Orange-amber colour, noticeable tannins, complex aromatics Best with: Most of the pairings above, this is your versatile orange Think: Dinner parties, cheese boards, heartier mains.

Full-bodied = Extended skin contact (months to years)

Character: Deep amber colour, grippy tannins, oxidative notes, almost sherry-like Best with: Richest dishes, aged ingredients, bold flavours, game meats Think: Special occasions, challenging pairings, wine forward dinners.

How to serve it?

Serve orange wine cooler than you think:

• Light styles: 10-12°C (like white wine)

• Medium styles: 12-14°C (lightly chilled)

• Full styles: 14-16°C (cool room temperature)

Too warm and the tannins become aggressive; too cold and you lose the aromatics.

Create your own perfect pairing:

Here are some friendly tips for your orange wine pairing adventures:

Match intensity: Delicate orange wines with delicate foods; bold, oxidative styles with robust flavours.

Think texture: Orange wine's tannic texture loves rich, fatty, or protein-heavy foods.

Consider acidity: The wine's brightness should match or exceed the dish's acidity (use lemon, vinegar, or tomato as guides).

Embrace complexity: Multi-flavoured dishes (think spices, herbs, fermented elements) love orange wine's aromatic complexity.

Trust the "yes, and" rule: If a dish makes you think "white or red wine?"; the answer is usually orange.

Region & terroir: Orange wines from a region often pair beautifully with that region's cuisine (Georgian wine with Georgian food, Friulian wine with Friulian food).

Still not sure? Come chat with us

At Forest Wines, we're genuinely passionate about orange wines and helping people discover just how food-friendly and versatile they are. Our shelves are filled with incredible skin-contact wines from thoughtful producers who respect ancient techniques while making wines for modern tables.

Whether you're planning a special dinner, ordering takeaway, or just want to try something different, we'd love to help you find the perfect bottle. Pop by the shop in Walthamstow, East London, for a chat, or browse our online selection. We promise no wine snobbery: just honest recommendations from people who get genuinely excited when orange wine and food come together perfectly.

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