Originally Posted By: Florida Jim
Just a pot stirring thought:
If someone made all their reds without fermenting them on the skins, would that make those wines more terroir driven?

My point is that the word is near impossible to define.
So I try not to.

I like orange wines.
I find most work better with food than might be first expected.
I also find they tend to age reasonably well.
All of those things are sufficient for me - you?
Best, Jim

Yup, Jim...preachin' to the chior here.
I find many orange wines can be a bit painful to taste on their own. But, with food, they can really sing. Sometimes.