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Orange wine suggestions from SAQ experts

Orange wine: Suggestions from our experts

Starting Tuesday, October 5, look for New arrivals all about orange wines available for online presale. To help you choose, we asked our experts to taste them all (lucky them) and list 6 favourites. Check them out but act fast, quantities are limited.

Date October 5, 2021

Orange wines, aka skin-contact wines, are gaining in popularity thanks to perhaps more complex profiles than true white wines. The orange wine new arrivals will certainly have fans of the genre very excited, but for those who know little about them; what to buy? Our experts reveal their favourites from the recent drop to help you shop like a pro.

As quantities are limited, some of these suggestions may sell out fast.

  1. Recognized for his exemplary work at home in Portugal, Dirk Niepoort guides his son Daniel and Philipp Kettern in this project in Moselle. The prolonged contact of the Riesling skins with its juice gives this orange wine a full texture, nice tannins and a completely sublime profile of apricot, citrus, flowers and spices. A nice pairing to ginger chicken.
  1. A judicious blend of classic grape varieties from the region, from vines more than half a century old, this wine stands out with presence and is definitely not average. Skin maceration for 12 months and aging on fine lees for another six months, here is an aromatic bomb that combines purity, minerality and complexity. Featuring an endless persistence in the mouth, it will delight lovers of orange wines with panache. A sure hit with Asian cuisine.
  1. A native Montrealer, John Howard initially wanted to name his wines with his own name; his friends then criticizing him for being "another of those megalomaniacs"... and it stuck! His maceration white is of great aromatic complexity combining flavours of pepper, bergamot, marmalade and rhubarb with subtle vegetal notes. True happiness with a shrimp pad Thai.
  1. This cuvée showcases the Georgian grape variety Mtsvane, which was vinified in qvevri (huge terracotta jar buried underground, as tradition dictates) for a period of six months. The result is a powerful and very aromatic wine, endowed with a certain astringency due to its long maceration with the grape skins. A jewel in its style! Don't serve it too cold so that it expresses itself as harmoniously as possible. A treat with a pork and apricot tagine.
  1. The Tetramythos estate is located in the north of the Peloponnese, a region rich in wine history where the first “pithos” (amphorae) were made. Benefiting from the freshness of the winds of the Gulf of Corinth and its high-perched vineyards, the property is gaining both notoriety and qualitative recognition throughout the world. This Roditis cuvée comes from frank old vines of around fifty years old. The transformation is done slowly and as naturally as possible, while the maceration will last about five months. Very expressive and slightly tannic, it will make a fiery duo with pork or chicken dumplings.

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