Orange Is the New White

Instructor: Tria Wine Director Lauren Harris

Orange wine has officially left the fringes of the wine world, but there's still plenty of mystery surrounding what exactly is happening in that glass.

Join Tria Wine Director Lauren Harris on Tuesday, October 27 for a lively exploration of this fascinating style, where white grapes get a very different treatment. Instead of separating the juice from the skins, orange wines are fermented with their skins. Think rosé in reverse: rosé is red grapes with a quick brush of skin contact, orange is white grapes with weeks or months of it. The result is more texture, structure, color, and character than your typical white.

Through a guided tasting of six orange wines, Lauren will explore the many personalities of this category, from fresh and aromatic to savory, textured, and beautifully complex. Along the way, you'll learn how orange wine is made, why skin contact matters, and how winemaking choices can completely transform the character of a white grape.

The technique goes back about 8,000 years to Georgia, where wines fermented in clay vessels buried in the ground. Whether you're already an orange wine enthusiast or have been wondering what all the fuss is about, this is your chance to taste beyond the trend and discover why this ancient technique has found such a devoted modern following.

Come with an open mind, a curious palate, and a willingness to embrace a little color outside the lines.

Tickets are $75 per guest.
Light Tria snacks will be served.
Join us for Happier Hour at Tria Rittenhouse until 6pm.
Bottles will be available to purchase after the class.