To be clear, I’m not personally tired of orange wine. In fact, I’ll likely have a glass after writing this. But in recent conversations with other wine professionals—sommeliers, journalists, and the like—it’s become apparent that a certain fatigue toward skin-fermented wines is emerging in cities like Paris, New York, and Los Angeles. Trying to pinpoint why anything happens in the wine world these days can feel pointless, but if I had to guess, it might be for a couple of reasons.

First, the rise of natural wine and its passionate followers has led some to dismiss orange wine as just a passing fad. Second, it’s common to eventually grow tired of a particular style (I think we’ve all felt that way about rosé at some point), and perhaps some palates are experiencing that same weariness with orange wine.

I could go on about why this method—fermenting white grapes with their skins—creates nuanced wines you can enjoy year-round. I could also point out that it’s literally the oldest way of making wine, not some fleeting trend. But if you’re simply craving a change, the styles below still offer the texture and complexity found in the best amber wines worldwide.

Alsatian Riesling

When you love wine, meeting someone whose specific tastes align with yours feels like fate. That’s how I felt upon meeting Claire King, the sommelier at Nimmo Bay, a wilderness lodge on the coast of British Columbia. I mentioned over dinner one night that I loved Riesling from Alsace. So did she. The very next day, Claire organized an all-Riesling tasting in the forest by the water. To honor our setting, she poured Rieslings exclusively from local producers like Terravista and Pamplemousse Jus (great name). Canada’s wine import and export laws are strict and complex, though, so most of these wines stay within the country—all the more reason to visit Nimmo Bay.

But back to Alsatian Riesling. Unlike its popular neighbor, Germany, where Rieslings range widely in sweetness and are typically light-bodied with pure, delicate fruit notes, Alsatian Rieslings are usually dry, with a medium to full body. Their profile is often described as mineral-driven, with notes of gunflint and white flowers—a little savory, a little herbal. “With the turn of the seasons, I look forward to drinking whites that have body and texture, and Alsatian Rieslings are my favorite for this,” Claire explains.

Dry Sherry

Half the reason I love orange wine is that it often introduces me to new grape varieties, farming techniques, and winemaking approaches. As it happens, Sherry checks all those boxes. On my first day visiting Jerez a few years ago (where Sherry is made exclusively), the oppressive heat during an outdoor lunch had me longing for an ice-cold glass of anything but fortified wine. Nevertheless, a glass of Fino Sherry arrived at my table, and I’ve never been the same since. Dry as a bone, saline, with notes of almonds, herbs, bread, and citrus, it was exactly what I needed.

“I think Sherry is such an underrated product in North America,” Claire says (of course she loves it, too), adding, “There is such a variety of styles and flavor profiles.” Indeed. While Sherry is often associated with grandmas who enjoy cloyingly sweet sips, most of the best Sherry is actually dry—including Fino, Manzanilla, Amontillado, Oloroso, and Palo Cortado. Each of these styles is distinct and thrilling to introduce to an orange wine lover’s palate. (My advice: find a bar with a robust Sherry menu and let them guide you through each one.)

Photo: The Newt in Somerset

Cyder

Until very recently—as in, last month—I rarely tried hard cider. With a general indifference toward apples as a fruit and a preoccupation wLast month, I visited The Newt in Somerset, a place famous for its orchards, and their cider program completely amazed me. They spell it “cyder” with a ‘y’ to honor the traditional spelling and to signal its artisanal, high-quality nature. Luke Benson, the estate’s cellar master, explained, “When you put care and attention into making cyder, using only 100% freshly pressed apple juice, the process is almost identical to winemaking—and so is the result.”

He handed me a glass of their Wyvern Wing. If I hadn’t known it was a cider tasting, I would have guessed it was a pét-nat. Luke noted, “With its bright acidity and citrus notes, it’s easily comparable to a Riesling or Vinho Verde.” For something closer to a skin-contact wine, he recommended their Dabinett. “Even though it’s lightly carbonated, the strong tannins from the Dabinett apples closely resemble those of an orange wine.” Just like wine, these cyders can be paired with all sorts of foods, from soft cheese to beef fillets.

Earlier this summer, I found myself on a cliff’s edge in Kruger National Park, sipping South African wines and watching the sunset with my Singita Sweni safari guides, Walter and Floyd. Before the trip, my knowledge of South African wines was mostly limited to Stellenbosch, the country’s renowned wine capital. But less than an hour north, a new wave of rebellious winemakers has emerged in the burgeoning region of Swartland. “Swartland has unanimously captured the wine world’s interest, and right now, some of the most sought-after wines are coming from here,” said Sartina Mathebula, the junior wine sommelier at Singita Sweni and Lembobo lodges, who is a wealth of wine knowledge.

Sartina explained that while single-varietal wines still dominate the white wine scene, some of the best whites are Cape blends featuring Chenin Blanc and Rhône varieties like Roussanne. “These wines offer a beautiful balance of fruit density and savory florality,” she said. Also noteworthy in Swartland are the old-vine Chenin Blanc wines, including those made by South African wine pioneer Chris Mullineux.

When you go to France, you expect to drink French wine. And I certainly did during a weekend stay at Hôtel Belles Rives in Juan-les-Pins this past summer. But by the end of my dinner at the hotel’s Michelin-starred restaurant, La Passagère, I had enjoyed wines from well beyond France’s borders, including Zibibbo from Pantelleria, Biancolella from Ischia, and Assyrtiko from Santorini.

The team clearly takes great care to offer the most compelling and diverse wine list in Cap d’Antibes. One standout is a wine made from a little-known ancient Greek grape called Vostilidi. “This wine comes from Kefalonia and gives an ‘orange’ feeling even with little or no skin contact,” explained the restaurant’s head sommelier, Aymerick Verdy. I had tasted Kefalonia’s most famous grape, Robola, on a visit the year before, but Vostilidi is a rare, insider’s pour worth seeking out at your local wine shop.

Of course, as the sommelier at a restaurant on the French Riviera, Aymerick also recommends a French wine. “In autumn and winter, with dishes like venison, mushrooms, truffle, and rich sauces, we like Champagne de Vigneron from very small producers,” he told me. “They have more body, fewer bubbles, a golden color, a complex nose, and a very long finish.”

Aymerick explained that this is not a festive aperitif but a full-bodied Champagne with enough density to pair with an entire dinner, including flavorful meats. Champagnes with a high proportion of Pinot Noir and Pinot Meunier tend to be richer and fuller-bodied than those dominated by Chardonnay. A couple of his favorite grower Champagne bottles include Benoît Lahaye from Montagne de Reims.Reims uses Pinot Noir as its base, while Françoise Bedel in the Vallée de la Marne uses Pinot Meunier.

Frequently Asked Questions
Of course Here is a list of FAQs about finding alternatives to orange wine designed to sound like questions from real wine enthusiasts

Beginner General Questions

Q What exactly is orange wine anyway
A Its white wine made like a red wine White grapes are fermented with their skins and seeds giving the wine an orangeamber color more texture and often tannic savory flavors

Q I tried orange wine and didnt like it What should I look for instead
A It depends on what you didnt like If the funk or tannins were too much try a richer textural white without skin contact If you liked the idea but not the execution try a lighter fresher style of orange wine from a different region

Q Are there any common red wines that taste similar to orange wine
A Yes Lightbodied lowtannin reds can hit a similar note Look for reds like Frappato from Sicily Schiava from Alto Adige or a coolclimate Gamay They offer bright fruit with a savory sometimes earthy edge

Q What about rosé Is that a good alternative
A It can be especially fullerbodied savory rosés Look for rosés made from Grenache or Mourvdre or a Tavel rosé from France These have more weight and structure than a light fruity rosé bridging the gap between white and red

Advanced Specific Questions

Q I enjoy the textural grippy quality of orange wine What are some skincontact alternatives that are more approachable
A Seek out wines labeled skinfermented or amber wine from modern producers who focus on freshness Also explore Ribolla Gialla from Friuli or Pinot Gris from Alsace which often has brief skin contact for a coppery hue and extra weight without heavy funk

Q Can you recommend specific white wine grapes or styles that offer complexity without skin contact
A Absolutely Look for