Amber wine

摘要

Amber or orange' wines are wines made from white grapes using techniques traditionally used for red winemaking. This involves fermentation on skins, seeds and sometimes stems and can include extended skin contact post-fermentation. Amber wine can appear orange in colour, but also white, yellow, brown or pink, dependent on the variety, process undertaken and whether oxidative or reductive handling is employed. Rather than fresh aromatic or varietal flavours, amber wines tend to appear more complex andsavoury. They are typically dry, medium or full bodied, have noticeable tannin astringency and wine texture and can be lower in alcohol than other white wine styles. Grape phenolic under-ripeness and high acidity can add perceived bitterness and enhanceastringency. Overripe fruit and higher pH can make amber wines less astringent but more broad and 'blousy'. Amber wines are intended to be drunkat room temperature and are often considered 'food wines'. Some producers use the technique on a portion of fruit and then include it in a blend to add complexity or texture.