Orange wine is a fermented drink made with orange juice, sugar and yeast. In Colombia, artisanal versions have been developed using Valencia oranges, a variety commonly grown in the country and studied in Colombian fruit-fermentation research.
There is no single nationwide recipe as established as some Colombian traditional liqueurs, but this version reflects the most recognizable artisanal style: fresh orange juice, sugar, wine yeast and a resting period that turns citrus sweetness into a smooth, aromatic and gently tangy drink.
Ingredients
- 3 kg ripe Valencia oranges (about 3 liters juice or 12 cups)
- 500 ml boiled and cooled water (2 cups)
- 350 g granulated sugar (about 1 ¾ cups)
- 30 ml fresh lemon juice (2 tablespoons)
- 10 g orange zest, orange part only (2 tablespoons)
- 5 g white wine yeast (1 teaspoon)
- 5 g wine yeast nutrient (1 teaspoon)
Preparation
- Wash and prepare the oranges, wash and dry the oranges thoroughly, then zest one orange, avoiding the bitter white pith. Juice the oranges until you have 3 liters of juice, then strain it to remove seeds and excess pulp.
- Make the must, combine the water and sugar in a small saucepan and warm over low heat for 5 minutes, until the sugar fully dissolves. Let the syrup cool, then mix it with the orange juice, lemon juice, orange zest and yeast nutrient in a clean, sanitized fermentation vessel.
- Add the yeast, hydrate the wine yeast according to the package instructions, then add it once the orange mixture is at room temperature. Stir with a clean spoon, fit the vessel with an airlock and ferment in a cool, dark, clean place for 7 days.
- Monitor the fermentation, stir gently once daily during the first 4 days, using a sanitized spoon. Keep the vessel between 65 °F and 75 °F. Bubbling, light foam and a fruity aroma are normal signs that fermentation is active.
- Rack and age the wine, strain out the orange zest and heavier sediment. Transfer the wine to a clean glass jug or bottle fitted with an airlock, then let it rest for 14 to 21 days, until bubbling slows significantly and the liquid becomes clearer.
- Bottle and serve, transfer the wine to clean bottles and seal them well. Let it rest for at least 30 days before drinking so the flavor can mellow. Serve chilled in small wine glasses and enjoy only as an adults-only beverage.
Chef’s Tips
- Choose ripe, juicy oranges with no bruised or spoiled areas.
- Sanitize bottles, containers, spoons and funnels carefully before use.
- Never seal the fermenting vessel tightly; always use an airlock to prevent pressure buildup.
- Avoid aluminum or copper containers, since they can affect flavor.
- Discard the batch if you see mold, notice a rotten smell or find an unusual surface film.
Traditional Variations
In Colombia, artisan orange-wine recipes can differ in sweetness and in the use of flavorings such as orange blossom or orange peel. Some formulas also balance orange juice acidity with lemon juice.
Traditional Serving Style
Serve orange wine chilled, between 46 °F and 50 °F, in small wine glasses. Enjoy it as an aperitif or after dinner, paired with mild cheeses, citrus desserts or Colombian sweets.
Recommended Pairings
- Colombian farmer’s cheese
- Almojábanas
- Figs with arequipe
- Orange cake
- Butter cookies
- Fresh curd cheese with panela syrup
A Culinary Note
Orange-wine production has been examined in Colombian university research focused on alcoholic fermentation of sweet orange juice and the yeast strains used in the process.
Unlike Mediterranean orange wine, which is usually grape wine flavored with orange peel, this drink is produced by fermenting orange juice.
Frequently Asked Questions
The first fermentation usually lasts about 7 days, followed by 14 to 21 days of resting time so the liquid can clarify and stabilize. After bottling, let the wine rest for at least 30 days. A longer aging period helps the citrus, sweetness and alcohol notes blend into a smoother final drink.
Yes. Yeast converts some of the natural orange sugars and added sugar into alcohol. The final alcohol level can vary according to fermentation time, temperature and sugar content, but this recipe is intended to make a moderately strong drink for adults only.
An airlock lets the carbon dioxide produced during fermentation escape while limiting excess oxygen and outside contamination. Do not use tightly sealed bottles during active fermentation, because pressure can build up and cause spills, leaks or broken containers.
Store it in clean, tightly sealed bottles away from direct light. For the best quality, drink it within 6 months. Once you open a bottle, refrigerate it and finish it within 5 days.
