Orange wines' unique production methods and structural components give them distinct aging potential. The tannins and phenolic compounds extracted during skin contact act as natural preservatives, allowing many examples to evolve beautifully over time.
Proper storage is crucial - maintain consistent temperatures around 55°F (13°C) and humidity levels between 60-70%. Unlike conventional white wines, many orange wines benefit from decanting to open up their complex aromatics and soften their tannic structure.
Age-worthy orange wines often come from producers using traditional qvevri or amphora fermentation. These wines can develop tertiary aromas of dried fruits, nuts, and forest floor over 5-10 years of aging. However, not all orange wines are meant for aging - natural wines with minimal sulfites are often best enjoyed in their vibrant youth.
