Normally with white wine, the juice is immediately pressed from the grapes and the skins discarded. They can, though, be made in exactly the same way as red wines, keeping the juice in contact with the skins. This is how orange wines are made. Their origin lies in the classic wines of Georgia, and in Italy's Fruili region, where fermentation and extended maceration on the skins creates a unique character. Orange wines acquire a deep hue and have a phenolic grip to them, with additional tannins derived from the skin contact. They often exhibit a dry, austere nature, and tend to partner very well with food.