serve orange wine
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Should orange wine be chilled or served a little warmer?

How to serve orange wine

Simon Woolf, for Decanter, replies: I often compare orange wines structurally to light northern Italian reds such as Valpolicella or Bardolino. On a summer’s day they can be delicious lightly chilled, but for a mature example you should enjoy them a little warmer. It’s partly down to wine style and your own personal preference.

For a heavier, more tannic orange wine, such as one made by Radikon or Gravner, serve it close to room temperature to bring out all the flavour and complexity. Taste it at 12°C-14°C, and then warm it up a bit more if it doesn’t seem expressive. Lighter orange wines made with only a few days skin contact can be drunk cooler – 10°C-12°C perhaps.

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Simon Woolf
Simon Woolf
Decanter Premium, Decanter Magazine and DWWA 2019 Judge

Simon Woolf is a British journalist and writer currently clinging to mainland Europe in Amsterdam. A regular contributor to Decanter magazine, Meininger Wine Business International and World of Fine Wine, Woolf is a critical advocate for organics, biodynamics and natural winemaking, and specialises in the wines of Italy, Austria and Eastern Europe.

He is the founder and editor of The Morning Claret, one of the world’s most respected resources for natural wines.

His first book ‘Amber Revolution’ was published in 2018 to critical acclaim in the New York Times and on JancisRobinson.com.

He was the Roederer International Wine Writer Awards Feature Writer of the Year 2018 and he was a judge at the 2019 Decanter World Wine Awards (DWWA).