ORANGE GLOU PRE-COVERAGE

On April 19th, The 5th Annual Orange Glou Wine Fair at Gallery Space LES 155 Suffolk Street will showcase 100 orange wines to taste from around the world, highlighting up and coming wine regions like Japan, Mexico, and China, along with Spain and the US this year. Launched by leading orange wine expert Doreen Winkler, a natural wine sommelier and founder of Orange Glou wine club, it is America’s only wine fair dedicated exclusively to orange wines. A one-of-a-kind event for orange wine enthusiasts, those new to the style or anyone looking for a unique NYC event this spring, the Orange Glou Wine Fair is the ultimate place to enjoy the full spectrum of orange wines), meet winemakers to learn more about this ancient style of wine that has recently become so popular.

This year’s event will expand to 4 sessions throughout the day (11am-1pm, 1pm-3pm, 3pm-5pm, and 5pm-7pm). Guests can explore the world of orange wines, which are made using centuries-old techniques where the juice pressed from white grapes remains in contact with the skins during the fermentation process to create unique, versatile and delicious wines that range in color from pale gold to orange to amber. All guests will take home a signature Orange Glou wine glass (value $15), included in the $45 tickets.

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PHOTOGRAPHY CREDIT | Nina Scholl

Read the MAR ISSUE #123 of Athleisure Mag and see ORANGE GLOU PRE-COVERAGE in mag.

ORANGE GLOU '25

We enjoyed attending Orange Glou Fair, which is founded by Doreen Winkler who owns Orange Glou, which connects you to phenomenal Orange Wines from natural wine producers from around the world! Her expertise in the industry whether she is consulting as a somm or simply sharing wines with her community of enthusiasts, is what we have enjoyed! We always enjoy hearing from her!

At this year’s Orange Glou Fair, over 200 Orange Wines are available to taste whether you purchase a ticket for their first or second session! We wanted to know what to expect from this year’s event taking place on Oct 26th!

ATHLEISURE MAG: We enjoyed attending the Orange Glou Fair a few years ago and are looking forward to the next one! For those that have yet to attend what is Orange Glou Wine Fair?

DOREEN WINKLER: Our Wine Fair celebrates top orange and amber wines from around the world, with a special focus on the Republic of Georgia and Europe this year. It’s a relaxed walk-around tasting where winemakers share the stories behind their wines. Only top orange wines from the best producers will be tasted, so it’s super selective. Guests can expect to taste over 150 wines this year.

AM: What can we expect for this year’s event and is there anything new that is taking place that we should know about?

DW: This year, the fair will be held over two floors at Home Studios in Flatiron. One room will host producers primarily from Austria and Germany, while another will feature Hungarian, Italian, and American wines. The third room will showcase Georgian wines. Georgian restaurant Chito Gvrito will provide warm Georgian bites available for purchase, and we will offer cheese plates for purchase again this year. Also, we will host a panel about Georgian wines with producers and a wine journalist in the first session.

AM: Are tickets still available and is there a difference between the two sessions?

DW: Yes, tickets are live now! Our first session is from 11am to 2:30pm and everyone who attends it will also have the opportunity to join our Georgian Wine Panel from 1:45-2:45pm. The first session tickets are only $49. The second session is from 3pm-6:30pm for $59. All tickets also include an Orange Glou Fair glass to keep!

AM: For those who are unable to attend this year, is there a way that they can purchase wines that were available at the event?

DW: Fair attendees will receive a booklet with the wines being tasted and it will be noted where to purchase them. We will email this information after the event to attendees as well so those who cannot attend this year, can email us at info@orangegloufair.com.

AM: Tell us more about the Orange Glou Wine Club.

DW: Orange Glou launched in 2019 as the world’s first subscription dedicated solely to orange wines. We offer a range of exceptional orange wines spanning the entire spectrum from sparkling to light to fuller-bodied still wines, featuring mineral, floral, and tropical notes, from young and ready to drink to older vintages. Every month, a special curated box will arrive at your home. 3 bottles are $105, 6 bottles are $195, and 12 bottles are $385. We work with many up and coming natural wine producers as well as established superstars. Each subscription comes with notes about all the wines and club members get access to special events for free. The club is highly curated and planned months in advance - our members get access to the best orange wines in the world.

AM: Are there any upcoming events coming up that we should know about?

DW: We’re currently focusing on the Orange Glou Fair as it is our biggest annual edition yet! However, we are planning some smaller events and tastings at wine bars and wine shops. They will be announced closer to the Fair on our Instagram @orangeglou_fair.

AM: Are there 3 Orange Wines that we should have in mind as we begin to enjoy our favorite Fall dishes?

DW: We just had a sparkling wine called Cotar Bela in the club, the wine is made in Karst, Slovenia from Malvasia and Vitovska grapes and has some real density. It is medium-bodied with notes like ripe apricot, pineapple, and white flowers and pairs perfectly with fried chicken with autumn spices like smoked paprika, ginger, and thyme and some fall vegetables and gravy. Markus Altenburger from Burgenland in Austria makes a blend from Grüner Veltliner, Gewürztraminer, Welschriesling, Sauvignon Blanc, and Neuburger, which he calls Skins and Stones. The wine has juicy stone fruit, zesty citrus, nutty tones, and herbal complexity, it pairs well with a warm butternut squash salad. And then there is a wine from Ruth Lewandowski called Chilion - a very aromatic blend with notes of baking spice, oregano, and ripe apricot. This pairs perfectly with a whole chicken with roasted root vegetables. All of these producers will be at our fair!

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PHOTOGRAPHY CREDITS | Nina Scholl

Read Athleisure Mag’s SEP ISSUE #117 and see Orange Glou ‘25 in mag.

ORANGE GLOU | DOREEN WINKLER

This month, we kicked off a new series, THE 9LIST 9TASTING that you'll see a lot more of as we head into 2025. We kicked off this inaugural event at Orange Glou which carries natural orange wines and is founded by Doreen Winkler. Orange Glou is the world's only wine club and store dedicated exclusively to orange wines. She was also named one of America's Top Sommeliers by Forbes.

We enjoyed spending time with her in her Lower East Store with our virtual event which took place on IG Live as well as being available on our YouTube channel. She talks about natural wines, orange wines, the selection of orange wines we can enjoy in a number of situations, her passion and the history of these wines, and more.

ATHLEISURE MAG: It’s so great to have you join us on IG Live and if you miss anything, you’ll be able to see this on our YouTube channel, our THE 9LIST app, and of course, in Athleisure Mag's DEC ISSUE #108. We’re here today for our THE 9LIST Holiday Event which basically focuses on our must-haves, things that we can enjoy, do, and have.

Today, we’re here for our THE 9LIST 9TASTING event and we’re kicking it off with Doreen Winkler who has been in our issues a number of times and we’re excited because we’re in her store right now with all of these celebratory balloons as they were part of 5-year club celebration as Orange Glou was established in late 2019. She is going to talk to us today about natural orange wines, the store and we’re going to talk about some wines that you can have when you’re holidaying, sitting at home, or bingeing your favorite shows.

So thank you for having us here as you know I love you.

DOREEN WINKLER: It’s really good to see you. Thank you for having me as this is an amazing little set up!

AM: I love a good beverage set up! Can you tell our viewers what natural orange wines are?

DW: So yeah, it’s basically 2 questions, I have to be honest because there’s natural wine and then there’s orange wine. But we are definitely combining the two for sure at Orange Glou because we only feature natural orange wines.

Natural wines are basically wines that are made in a way that you would naturally romantically think of how wines are made. Perfectly ripe grapes, hand harvested at the right time, not the foul ones, not the green ones, the perfect ripe grapes that have not been sprayed with any chemicals – hand harvested in small buckets so that they don’t burst and get any bacteria in there. Then they basically get crushed and there are no additions in that. Sometimes in the bottling there is a tiny amount of sulfur which we always say that it has to be at least under 20mg, but honestly, I’m getting lower and lower. I have so many zero-zero wines (wines with no added yeasts or sulfur) in here which we call, the cool kids call, the no added sulfur wines. They have been really stable now for the last year. That’s basically what natural wine is. The romantic way that wine is actually made, but unfortunately, there is also a non-romantic way but we’re not going to talk about that!

AM: Haha we’re not going to talk about that!

DW: Orange wine is made from white grapes only. There are about 20,000 varieties out there. I always talk about the varieties, because the varieties are everything. While they are white grapes, they really have different skin colors, there are green grapes, there are yellow grapes, there are golden grapes, there are grapes with little pink freckles I call it, like Pinot Grigio or Gewürztraminer; also, some have thicker and some have thinner skins, the way that they are built it’s very different and it really affects the color of the wine. It really affects how you make the orange wine and in short, orange wine is basically macerated on the skins, you usually do it foot trodden so you stomp it with your feet – clean feet! And you leave them together, the juice, the skins, the seeds, and sometimes the stems. That could be for a day or it could be for a year. It really depends on the grape variety and what the wine maker wants to achieve. Natural wines are really handmade in that sense. So they are often tested every single day on how it is reacting, how it is maturing, and it’s very exciting. I have done 15 harvests – I’m getting old! It’s very tiring!

AM: I can imagine!

DW: But every time, it’s also magic! I love learning and you learn something every single time. It’s beautiful in the vineyards and even though I prefer doing more cellar work, I love the combination which is really great. The picking process really hurts your back!

AM: Wow! That’s a process!

So, how long has orange wine been around? In a condensed form because I’m sure you could do an in-depth Encyclopedia Britannica on this topic!

DW: It’s been around for about 8,000 years. It originated in what’s now the Republic of Georgia. They wanted to make wine you know, with their hands. They didn’t have any machinery or anything. They heard about white wine and they had their grapes and they foot-trodden them as well and then they were like, how are we going to get the skins out? Back then, there was no press and I think that they were trying, but the skins were 30% of the juice so you’re really losing alcohol if you’re trying to do that. They were the first ones and they really enjoyed it. They ate a lot of medieval meals so it was nose to tail, the whole pig and fish over the fire. This style of wine really paired well with it.

I feel like that is why I also became so obsessed with it because really there was this restaurant Aska where I wasn't really able to find a lot of pairings and we had a 19 course menu and every course had to be paired. That’s how I got into this mess ha!

So yeah, they have been doing it for 8,000 years and really only in the last 40 years has it come to the rest of the world.

AM: It’s like a hidden secret in plain sight since it has been around for such a long time.

DW: Yeah, they kept it to themselves.

AM: You have given us a condensed history on orange wines. So from the perspective of today’s THE 9LIST 9TASTING event, we want to look at different wines for different situations. If we’re going for Brunch and we want something that is a lighter wine, what would you suggest for 3 wines?

DW: Well, we have these 3 wines lined up here.

AM: Which magically appeared!

DW: Maybe we should taste these 3. The first one is from Franz Strohmeier and we missed you at the fair this year because he was here. The one and only!

AM: We will never miss another fair again! I already put it in my calendar!

DW: You shouldn’t! It takes too long to make them. I have several panic attacks in between.

AM: There are always a few of those when you’re putting something out.

DW: But at the end, the day of, it’s amazing! I visited him [Strohmeier] on a trip and I feel like my team pushed me out of the door because it was really hard for me to leave my baby alone. But I went first to Italy, and then I went to Czechia as I really needed to see what was happening there, and then I went to Slovenia, and then I finished up in Austria. So 4 countries.

He’s in Styria in Austria and this one is called Weisser Frizzante it’s from Pinot Blanc and also Sauvignon Blanc. It’s on the skin for a little bit, about 3 weeks and then aged in wooden barrels for a little bit and then bottled for a secondary fermentation and it’s just really refreshing and it has like beautiful floral aromas, it’s juicy, it’s mineral and it has so much finesse and that’s how you want to start off your Saturday or Sunday Brunch I think. It’s really elegant and it’s not your mimosa. It’s your Holiday Brunch for sure.

This wine has so much finesse and I absolutely love this wine. I can’t wait to drink it so that is why I am not talking.

AM: I love a good Holiday Brunch and this is very nice!

DW: I think that you can taste that it has a beautiful minerality, it has floral notes, and it also has a little bit of a mushroomy, beautiful citrus and very refreshing.

AM: It’s nice that it has an interesting balance between an Earthy and curranty like an evanescence at the same time. It’s a very nice palette cleanser between everything. It’s very enjoyable.

DW: It’s a good holiday wine I think. I don’t even want to pour this into the bucket, but you can’t drink that much.

Then we have this wine, from Domaine Lebled they are out in the Loire – it’s basically classified as Vin De France because they are a little rebellious and they are not following the rules that the Loire region wants. This is made from one of my absolute favorite wine variety called the Menu Pineau which is only 1% of grape varieties in the Loire. It’s very special as I see a lot of mushroomy aromas like very earthy and also beautiful minerality and elegance. It’s about 2 weeks on the skins and it’s just really really delicious.

I think that you should give it a little swirl. This is about 2 weeks on the skins and you see that it is a little bit darker in color and again, that has to do with the grape variety. I also really highly recommend to look up your grape varieties. You can really tell when you now look up, okay there was Pinot Blanc and Sauvignon Blanc in there – how do they look like? Then you’re able to understand a lot more. Give it a whirl!

AM: What do you mean by mushroomy wine?

DW: Just that it has more of that earthier aroma.

AM: It’s sweeter than the other one.

DW: I would not call it sweet.

AM: Really?

DW: It just has more Brut. But they are all dry.

AM: Right, it’s very dry. It’s very nice.

DW: So I would say that it has a little bit of yellow plum. There’s this mushroomy thing that I was telling you about earlier. Maybe even a black tea.

AM: Yeah, I’m definitely getting that.

DW: The minerality – people always just think that orange wine is this punchy, ridiculous, overpowering, and weird thing. But I mean, this is fine wine. You can see that the first 2 examples that we have had right now because we’re about to open the last one – it’s like, full of finesse. It’s very beautiful and very well done.

I would actually have this with this amazing toast with wild mushrooms like they do at Dudleys for brunch!

AM: Ooo, I was thinking the same thing. I was thinking a toast with a duck confit.

DW: Well the mushroom toast doesn’t look good when you eat it, but I would eat it with a girlfriend that goes out with me, but not on a date. The mushrooms just fall off the toast as you eat them.

AM: Well I really love this one.

DW: It’s so good!

Then, you heard me talk about this before. I really love Czechia right now!

AM: The color of this one just pops!

DW: Then the last one which truly a holiday wine, this one is from Czechia and Czechia is really on fire right now when it comes to the region. This is from Donatus, they are making this from an indigenous grape and as you can tell, I like indigenous varieties. I got to visit them this year. It’s called Pálava and they only have that in Czechia and it’s a really deep rich amber wine with over a month on the skins and long aging in barrels for a couple of years. This has a lot of tea aroma, but also a little bit of dry mango and papaya. I really love this wine! It really gives it definition and extra layers. We really feel like this is a great holiday wine.

This could go really well with Steak and Eggs if you want to do Brunch.

AM: I can see that.

DW: It hits the spot. So when you smell this, I smell some sort of dry mango and papaya situation.

AM: I smell a lot of blossoms and maybe something that is like an Elderflower, but not quite. It’s hard to put my finger on it.

DW: Mmm, maybe some sort of a honeysuckle. Something that is really warm. There’s lots of layers. There is a little bit of a sage situation. There is also some black tea. I love this one!

AM: I mean, I have loved all 3, but this is very tasty. I can totally see why you said a steak or even a Cauliflower Steak.

DW: Totally or a Mushroom Risotto. Of course some Fried Chicken would be great as well with some waffles! Who doesn’t like that?

AM: Such a great combo.

DW: We definitely need to go to lunch after this.

AM: I know, my stomach just gurgled.

This tasting was amazing and we have additional bottles here and although we’re not tasting this selection, what are 3 that would be great for dinner when we hit that mode?

DW: Ah I only have 100 wines here!

AM: I know it’s tough and for those watching and eventually reading, you’re missing out because you should really be coming to Orange Glou to see these wines if you are here in NY as there is a beautiful selection. But for the purposes of this event, I am forcing you to pick 3 for dinner!

DW: I would say – oooh there are so many! I’m a big fan of Gut Oggau, they make a lot of different delicious wines in Austria – like Theodora. I’m also really obsessed with Austria right now. It’s just a region that really keeps on giving and the quality has become just really high. They make this really delicious Grüner Veltliner that is only a couple of days on the skins. It has this finesse, it has the green juicy apple, peppercorn minerality and layers – that’s a really good one.

I just got to try this amazing wine from Skegro Winery in Bosnia Herzegovina the first time that we had the wine in this store. The grape variety is called Zilavka and this is a couple of months on the skins. It has this very tangeriney feel even though I try not to talk about citrus fruits because we have people coming in here every day asking what kind of oranges are in the orange wines – none! It just really has the layers and an Earthy aroma with a very citrusy and grapefruity – pink grapefruit – very delicious! I really hope to dig deeper into that country for sure.

We also have amazing Slovenian wines here and I just got to visit earlier this year. It’s really an amazing memory. A lot of those wines are not currently imported and that was really hard to see and I’m trying to help, but it’s not really a good time to do that. We are having some really nice wines – from a great producer over there who is actually French who married a Slovenian woman.

AM: Ok, I see the connection because I was like how did that pairing happen?

DW: Their winery is called Kabaj and he makes really nice Rebula which is Ribolla Gialla [grape] which is really delicious, really layered, really rich, really good for your steak wine, I would stay.

AM: Ooo I love a steak wine!

DW: I’m really obsessed with this producer as well. Franco Terpin, he is in Italy, actually on the Slovenian border. I was able to also visit him this year. He’s an icon and I have been admiring his wines for 15+ years and now you know how old I am. He makes this Friulano that is a couple of months on the skins. It kind of has this persimmon taste. There’s not a lot of wines out there that have that note. It’s layered and it’s like this tropical persimmon situation which I really really love it.

Maybe in terms of a paring, something like – I feel like, something vegetable driven like roasted vegetables like something over a fire that I can see like carrots.

AM: Or roasted squash.

DW: Squash, something in that direction.

And then, this one is from Jura, France it’s called Domaine L’Octavin. It’s a female producer and she’s very awesome and a really wild one. It’s really extreme how she has been doing wine. She has been doing zero sulfur wines for many many years. This is a Gewürztraminer and Pinot Gris blend. It’s about a month on the skins. It’s really really dark in color, we can’t see it right now. But I highly recommend this for anybody to seek out – any of these bottles really.

This could be a great idea with so many things! I love this with a duck confit and some sort of a raspberry coulis like the old school French kind of cooking.

AM: I was just going to say that it feels like a Julia Child moment like a Coq au Vin!

DW: Ahh Coq au Vin that would be nice too!

AM: And tasty!

DW: To add a third to this mix, we haven’t really added any US producers today. This is one of my favorite producers in the US. The winery is called Ruth Lewandowski but really the producer is named Evan Lewandowski and he makes wines basically out in California in Mendocino. He often brings them back to age them in his home state of Utah. So it is a very interesting story. He works a lot with Italian varieties. As you know, none of them are native and they are all implanted into the US over the years. This is made from the Cortese grape. In Italy, the Cortese grape is used for Gavi di Gavi and nothing can be more boring than Gavi di Gavi. It’s literally like if you told me that you have a Cortese for me, I’d shake my head and say, “I can not!” As a Sommelier and especially in the 2000’s, I was 22 when I actually had my first Sommelier job. And in the 2000s, everyone was drinking Gavi. I would just have nightmares over this, but then he changed my world.

This Cortese is 6 months on the skins and there is really nothing like that out there. And actually, it tastes like root vegetables. Like the beautiful, roasted, organic, sweet carrots!

AM: Oh wow!

DW: I would even almost say that it kind of has a bit of a curry note. Also celery root – I know that that is not really common in America and I’m always looking for it because my dad always made me a celery root salad. It was kind of a pickled thing and we also do a lot for the holidays, a Celery Root Purée especially with Venison, it’s a classic. It’s also great with some Brussel Sprouts.

AM: That sounds great!

DW: That was a holiday dish from my family actually for years. This could be amazing even pairing it with some root vegetables, venison, and some purée.

AM: I am definitely intrigued about this. I also love the little cap.

DW: It’s really great!

AM: The label has an upside down bear!

DW: The funny thing is that now that I am recalling it, the restaurant that I consulted with after Aska, this was the first one that I put on by the glass. So, that is really a special wine and I also recommend visiting him in Southern California if you can because it’s really cool.

That was another 3!

AM: What about 3 when we’re wrapping presents? I mean obviously we should be doing everything responsibly in the comfort of our homes. But when are 3 orange wines when we’re wrapping presents moments before when people are coming that we can enjoy?

DW: I must say that when I am wrapping presents, it feels like it has to be sparkling.

AM: Oh yes!

DW: Yes, because it kind of gives you that feeling that you’re getting in the mood. One of my absolute favorite sparkling besides Franz Strohmeier “Weisser Frizzante” which I absolutely love this one of course, I love this wine from Italy called Vej Brut from Podere Pradarolo is the producer in Emilia-Romagna they very much specialized in Malvasia which is really great when somebody does that. They really show us so many facets of how this grape can be utilized. Vej Brut is always a late release. It is actually made a little bit in the way of champagne – just different and it has a really long time on the lees (old yeast particles) like champagne is. It’s the most powerful sparkling wine that I have ever seen and there is nothing like it. It looks copper in color.

AM: Oh wow!

DW: It’s really a trip if you ever get to try it, you will never forget it.

AM: I’m just looking at the smile on your face and it says it all, that we are all missing out by not having had this.

DW: If you don’t want to go as deep and you want to share this specific wine with guests which I don’t recommend!

AM: Your guests will say, we want more!

DW: Exactly!

There are just so many options out there! There’s a German producer called Weingut Idler, we’ve had this wine a lot here and they make an insane Muscat. That Muscat has this really nice fresh minerality and juicy ripe pears. It feels like you’re eating them. I eat a lot of pears and people laugh at me because I’m German, I’m not exotic.

AM: Yeah, you like pears!

DW: It’s like you’re eating this perfectly ripe pear. It’s so delicious and I can’t wait to get it back here. You know, we just can’t order everything and have it here at the same time. Wines are sold out, they’re in small quantities, it's natural wines and we can’t have it all at the same time! But we also like rotating things. That’s a lot of fun.

Another wine that I love is from Japan and it’s sparkling – huge fan! I’ve been begging to get some here and I think I have asked 4 times. I keep asking the winemaker, when are you sending some? It’s called Grape Republic and it’s in Yamagata which is in my favorite region for sake. They make really good wine there and they have their own varieties which are kind of hybrid varieties like Niagara, Delaware, and Neo Muscat. That wine, I can’t wait to get it because it’s coming today!

AM: When you’re thinking about Après Ski or holidaying at the beach – what are 3 wines that you think are great for that?

DW: For relaxing, there are a bunch!

AM: Haha and I need 3!

DW: If you are really on the holiday or vacation. Then you have already spent so much money that it doesn’t make any difference to have a bottle for around $100. This is from Muster. This is basically Sauvignon Blanc and a little bit of Chardonnay and also from Styria in Austria. When I talk to him, he doesn’t say much. I’m actually always surprised when I get another word out of him. He says that the label should really reflect the wine. When you have actually had the wine, you understand it. It’s kind of like this layered, beautiful, dark orange wine with a really long skin maceration and then it goes into the barrel and then it goes into these beautiful bottles that are twice as heavy as these regular bottles. So I am going to put it down! It has this tropical deliciousness with these ripe peaches and these apricots and even pears.

AM: It’s a holiday in a bottle.

DW: It really is a holiday in a bottle. I have had this on the beach because it made a lot of sense. So I highly recommend this.

If I could get that bottle which has the OG label (Nespor Rajsky X Orange Glou Sylvaner 2020) on it. This is something that we put together that the producer from Czechia – I mean, I have really been helping (or trying to) out there a lot. As you know, these producers are all small and they live in these small little villages. There was a wine specifically produced for us. But the specific Sylvaner looks pinkish and I feel like this grape is also 1% and it’s really used sporadically (there is a little bit in Alsace) but they’re the only ones that have it in Czechia. I was just so impressed and it has a long skin maceration and amazing layers of favor. I would say, it has a bit of a pineapple note as well. It really brings in that holiday spirit or that vacation spirit that I was trying to say. I could really see this at the beach even though it has a lot of density. Both of these do. I think that they bring a lot of pleasure on the holiday.

Lastly, I would recommend the “Les Vins Pirouettes Alsace Le Brutal!!! De Claude Blanc”, made from Riesling and Sylvaner in Alsace. I am a huge fan of the “Brutal labels.” They are around the world now, but they originated from Bar Brutal in Barcelona. They asked a bunch of producers from all over the world to produce a “wild wine for them.” Then this went into the Brutal series. It had to be zero-zero so no additions whatsoever. It was like 300 bottles that each had to produce in the beginning. Then the wine became so popular that now there is a little bit more. It not only goes to Bar Brutal, but it also goes around the world. If somebody was going to make a wine for Orange Glou only, it does not go around the world! I am possessive with my wines and it would only be here.

This one is made by a wine producer in Alsace. It’s from Sylvaner Riesling and I think a little bit of Muscat is in there too. It really is wild. How can I describe it? It has a bit of those crunchier tannins. It’s really tight and precise. It has a kind of rhubarb kind of note to it. Lots of floral notes, orange, zesty –

AM: It definitely sounds like it has some zip in it.

DW: It has a lot of zip in it. Really fresh aroma.

AM: We have talked about all of these wines in terms of our lifestyles. When you’re thinking about when you’re getting ready to wrap your presents, what are some wines that we can enjoy for that mode?

DW: Well, I would go back to Sparkling, I feel that it kind of brings you a lot of joy and if you want something that is a little bit lighter and that it is fun and raises your spirit, I of course would go back to Strohmeier’s sparkling, because it is so delicious and I can’t wait to drink a little bit more!

AM: Very true!

DW: We have this Brut from Italy called Pradarolo. They focus on Malvasia which I really like and they are really old vineyards. There are so many different expressions that I have been very impressed with their wines. It’s called Vej Brut. It’s always a late release and it’s 8 years old. I highly recommend this, it’s coppery in color. It’s dense and it’s intense. I never want to share it. SO drink fast before your people come!

We also have, you see that ginormous bottle over there. This is actually the first time in the US – can I bring it?

AM: Yeah! Bring it over! We can’t tease the people. They want to know how big this bottle is.

DW: This is from Partida Creus, it’s called SM <3 V and they are up in Spain. I actually did a harvest there. This specific wine they only make in magnums and double magnums. It’s really really limited and we only have 2 bottles of this.

AM: What size is this?

DW: This is a double magnum so that is a 3 liter bottle. They only work with abandoned vineyards. They only work with indigenous varieties that nobody has ever heard of. They have a lot of bush wines which I did harvest there. I don’t recommend ha – no! It’s just really hard as you are dealing with old bush wines. There are like 2 or 3 little grape bunches in there. You have to go through the entire bush to try to find it and it’s just really hard on your back.

AM: Just watching you do the motions made my back ache!

DW: There were pomegranate trees and honestly this has a bit of pomegranate feel to it. It’s these bursts of flavors that pops literally and it’s just a beautiful NYE bottle. I was able to have a smaller size of the magnum on NYE last year and yeah, that was a lot of fun.

I also really recommend doing a harvest at least once in your life. It’s really special in how everybody works together and you get to see how the memories will last forever and even though the bush wines broke my back, it was totally fine!

AM: What are 3 orange wines that pair well while enjoying your favorite football/basketball snacks when homegating?

DW: For homegating while watching the game, a super fun pét-nat like the Sicilian Fabio Ferracane “Foddreé” 2022 is great with Buffalo wings; a lighter bodied Tutti Fruitti Ananas “Nespola” 2022 from France to go with chips and dip; and the Keltis “Sivi Pinot” 2018 from Slovenia has bold, yeasty notes that go great with pigs in a blanket.

AM: What are 3 orange wines that pair well while watching some of our favorite shows such as The Bachelor, Red Carpet looks during Awards Season, or other streamed shows?

DW: Enjoy a sparkling Milan Nestarec “Danger 380 Volts” 2023 from Czechia while watching The Bachelor; a Franz Strohmeier “Wein der Stille-TLZ" 2019 from Austria during the fashionable Red Carpet for its elegant, sophisticated flavor; and something easy yet exciting with only a couple days of skin contact, like the Kumpf & Meyer “Badinerie Restons Nature” 2022 from France, while streaming a light-hearted show like Man on The Inside.

AM: What are 3 orange wines that pair well with lighter desserts like macarons, creme brulee, and gelato?

DW: Due to the skin-contact fermentation process, orange wines are dry and therefore don’t typically pair well with sweets and desserts. However, there are a couple of exceptions like the sparkling Grape Republic “Aromatico” 2022 from Japan, which has some residual sugar; and sweet orange vermouths like Matthiasson Sweet Vermouth No. 6 from Napa Valley and the Channing Daughters “VerVino Vermouth Variation 5” from Long Island.

AM: What are 3 orange wines that pair well to gift someone who loves a fuller bodied wine?

DW: For someone who likes fuller bodied wines, I recommend getting them L’Octavin “Hip Hip J…” 2021 from France; Franco Terpin “JKT” 2018 from Italy; or the Brooklyn Oenology “Broken Land” 2014 from the Finger Lakes in New York State.

AM: What are 3 orange wines that could be an option to gift if you are attending a dinner party?

DW: The wine you bring to a dinner party should be a conversation piece. It should have a story and be unique. Go with something like the Ghvardzelashvili’s Marani "Gua" 2020 from the Republic of Georgia, the country where orange wines originated over 8,000 years ago. The dry Kristinus “Liquid Sundowner” 2020 from Hungary is another great unique option, as Hungary is more known for its sweet wines. And one of my favorites is the Laurent Bannwarth “Synergie Qvevri” 2012 from Alsace, which is from a winemaker who releases wines no earlier than 10 years after making them, and in this case uses a traditional Georgian qvevri, an earthenware vessel, to make the wine.

AM: That’s amazing! You gave us a great sampling and for those of you that are watching us live now, in Athleisure Mag’s DEC ISSUE #108, this THE 9LIST Holiday Event 9TASTING will be transcribed for this edition you’ll be able to see everything as well as links back to the wines that she is referencing so you can come into the shop here or go online.

Doreen, you’ve talked a bit about your store’s assortment, let’s talk about your store Orange Glou specifically. What can people expect when they come in and can they request a specific orange wine that they can pick up here as you kind of spoke a little bit about that.

DW: We have a beautiful little storefront where we separated it between retail and the tasting room that we are doing this 9TASTING from right now and where we have had a lot of fun events. As you can see, we have our balloons here as we just had our 5th Year Anniversary for our Orange Wine Club, but we throw some sick parties here. We just hosted a 25th birthday party and she said it was the best party that she had ever had! We pumped up the music and played all the songs that they want to hear. There is a small retail section that we divide our wines into Sparkling, Medium Bodied, and Fuller Bodied wines. You can talk to our sales associates. I always say, talk to us please and don’t just go to the vino app as it doesn’t really tell you anything that you like. We also have our wine club in the front that can be picked up or that can be shipped. We have a top shelf of the best of the best. What can I say?

AM: Where do you ship to?

DW: We ship to 44 states. There’s a couple of them that we can’t do such as Arkansas, Michigan, Hawaii, - just to name a few.

AM: Are there any events coming up – we know that you just had your 5th Anniversary and of course you recently had your Orange Glou Fair which we were unable to go to this year but we will be back next year!

DW: I’ve written down who didn’t come!

AM: We were the bad kids that didn’t come, but we were there last year and there were tons of wines, some that we had had previously, and a number of new ones to get to know. What events should we mark our calendars for?

DW: We are actually potentially doing something here for New Years – a little pop-up event. I’m kind of leaning towards making it private so if you guys want to have a really cool orange wine dinner, reach out and DM me. We’re looking into that and there have been so many parties this year that I am exhausted. I’m kind of like, there’s only a couple days left until the New Year and I’m actually getting ready for my trip to France to go on some wine adventures. I have nothing in the books right now, but I’m still playing with New Year’s Eve because it’s such a cool space and I kind of want to do something.

I am looking forward to closing this year out , it had a lot of downs for me, but also some ups! I want to go on tour to France and see some really cool wines and wine fairs. I really live this. My vacations are actually always tied to wine. But I’m really excited, I’ll be in Montpellier, I’ll be in Paris. I’ll be in the Loire region. It will be a lot of fun.

AM: It’s a really cute space!

Is there anything going on in this category like a new innovation or a new hybrid? Sometimes when you’re talking with people who are in the sake community, they will tell you that there is this particular new thing that they are trying to do. Is there anything like that that you are seeing or even a trend whether it’s in natural wines or specifically in orange wines?

DW: I would say that I just love how other countries are now looking at how they are making orange wines. There are a lot of hybrids (grape varieties that are non vinifera) that people have been working with and there’s a lot of different techniques that people are trying out and vessels that they are now using. I find it really interesting that a producer in Italy is saying that he is using a lot of marble. Marble in Italy is very cheap and then you buy it here and it’s very expensive. So I found that really interesting and the kinds of vessels that people are using now and there’s like a myth that the oak is kind of gone because everybody thinks that when you make orange wine with new oak that it becomes a Chardonnay that is buttery – it doesn’t. It’s like the use of oak being done correctly can actually be really special. A leader in that is definitely Schmelzer who was also at the fair for the last 3 years. I love that guy!

AM: We did enjoy having their wines last year!

DW: We tasted about 50 barrels in his home in the Summer. I was there for 2 nights and didn’t go to bed until 2 or 3am. I was never actually tipsy or drunk. I really wanted to learn and we just tasted literally the same grape from the same vintage and from different barrels. I learned a lot over there.

AM: What an incredible experience! I could talk with you for hours and I’m sure that this will not be the last time that we do something like this. I appreciate those who are viewing this right now that also took the time to join us for our THE 9LIST Holiday Event for 9TASTING!

For people who want to know more information or to know where the store is, where can they go?

DW: You can go to orangeglou.com but also please go to orangegloufair.com to find out when our next wine fair is. We always highlight over 100 orange wines and you can really learn because there’s sparkling, lighter bodied, and you’ll learn about all of the grape varieties. You can also come here to the physical store which is on 264 Broome St which is between Allen and Orchard.

AM: This has been such an amazing experience and we have loved Doreen for a while now and the fact that we can come together to do this is amazing. I appreciate you kicking off our 9TASTING with THE 9LIST 9TASTING and we can’t wait to bring more experiences to you and you can see both of our videos on our IG Live as well as our tasting video on our YouTube channel. We appreciate the time, walking us through everything and seeing the Double Magnum.

IG @orange_glou

@orangeglou_faire

PHOTOGRAPHY CREDITS | PG 58 - 69 + 77 Dustin Niles | PG 70 - 73 + 78 Nina Scholl |

Read the DEC ISSUE #108 of Athleisure Mag and see ORANGE GLOU | Doreen Winkler in mag.

ATHLEISURE MAG #108 | JACK HUSTON + MICHAEL C. PITT

In this month’s issue, our front and back cover story is with actor Michael C. Pitt (Boardwalk Empire, Asphalt City, Reptile) and Jack Huston (Boardwalk Empire, Expats, House of Gucci) who makes his directorial debut in Day of the Fight. With Michael playing Mike Flannigan and Jack directing, producing, and writing, this film which also stars Joe Pesci, Steve Buscemi, and Ron Perlman to name a few - this film which centers on boxing, redemption, and the future is one that should be seen! We had the pleasure of speaking with both of them about the film, its themes, the power of cinema, and more! 

This month, we launched THE 9LIST 9TASTING by having a fun virtual event with Doreen Winkler, Founder of Orange Glou. We talked with her about natural wines, natural orange wines, the history of orange wines, and we delved into the world of this category that is available at this LES wine store with a retail front and tasting room.

We're excited for the X Games Aspen which takes place Jan 23rd - 25th and we're excited that we had some time with Hailey Langland, 2X Team USA Olympic Snowboarding and 3X X Games medalist who will be a sports analyst at this year's games! We talked with her about the sport, her passion for it, competing in the Olympics as well as medaling in Bronze, Silver, and Gold at the X Games, and how she will approach her role at this year's games!

While you enjoy the second half of S7 of STARZ's Outlander and anticipate the release of S8, we took some time to chat with Charles Vandervaart (Holly Hobbie, The Craft: Legacy, Murdoch Mysteries) who plays William Ransom, the son of Jamie Fraser (Sam Heughan). We talk about being an actor, what drew him to it, how he came to this role, playing in this beloved series, and more.

This month, we have a Glamping Editorial that shares must-haves to enjoy when you find yourself camping in a luxurious way. These are great items to gift yourself as well as to give to others as we continue to navigate this long holiday season.

This month's The Art of the Snack comes from Clock Tower Grill in Brewster, NY. We chat with Rich and Cassie Parente to talk about how the restaurant, what we should enjoy for our next meal, and their focus on sustainability with their farm. 

This month's Athleisure List comes from Peck Slip Social in Lower Manhattan in NYC and Fomo Momo in NYC's East Village.

This month we have our 9PLAYLIST from EDM DJ/Producer Paul Van Dyk as well as Saraya who shares the songs that are on their playlist. Our 9LIST STORI3S comes from Olympic and X Games snowboarder, Hailey Langland and actor in Netflix's Griselda - Maria Camila Giraldo who share their must-haves in beauty, fitness, and style. Our 63MIX ROUTIN3S comes from STARZ Outlander star, Charles Vandervaart as well as Celeb Fitness Trainer, Jenna Willis who share their routines on what they do, enjoy, and have for the Morning, Afternoon, and Night. This month's THE 9LIST 9CH3FS and THE 9LIST 9B-L-D comes from Chef Bryan Donaldson of Nostrana in the Pacific North West, Chef/Restaurateur Matt Baker of Gravitas and Michele's, and Chef/Restaurateur and TV Personality Curtis Stone.

Read the DEC ISSUE #108 of Athleisure Mag.

THE ART OF THE SNACK | MISHIK

In month's The Art of the Snack we make our way to Hudson Square in Lower Manhattan where the West Village, SoHo, and Tribeca surround it! We find out more about Mishik's Modern Japanese and Edomae-style sushi omakase, their dishes, and what one can expect when enterting this culinary destination! We sat down with David Kim, Owner of Mishik as well as their Executive Chef/Partner Markee Manaloto to find out more.

ATHLEISURE MAG: What is the meaning behind the name, Mishik?

DAVID KIM: Mishik can encompass various meanings in Korean depending on context, but it generally translates as “beautiful food” or “delicacies.” While fine dining may be associated with formality and high cost, it doesn’t have to be. My aim is to provide guests with the opportunity to savor high-quality cuisine at an accessible price point, within a setting that strikes a balance between informal and formal. What we want to provide for our guests is exquisite food prepared with highest quality ingredients and classic techniques that date back to the Edo period in Japan such as aging of fish combined with our omakase counter experience that doesn't involve complete silence or an overly stuffy environment.

AM: Located in Hudson Square, when did this restaurant launch and why did you want to be in this neighborhood?

DK: Our grand opening was in January 2024. Hudson Square, sitting between the busy Soho and Tribeca neighborhoods, is an up-and-coming area with lots of new developments. I want Mishik to be one of Hudson Square’s top go-to restaurants.

AM: Tell us about Studio Rolling as we love how they create interiors for restaurants as we enjoyed their work in Hortus NYC during Food Network's NYC Food Wine Festival. What was the design approach to Mishik and can you walk us through what guests can expect in terms of its ambiance or where they can sit either at the sushi counter, the dining room, or at the 13-seat bar?

DK: The space was a bit tricky to work with as it was a former burger joint, so we started redesigning from the ground up. I wanted to offer our guests a unique sushi counter experience for omakase as well as an exceptional bar featuring great cocktails and unique wines and sakes. The final design that Youngmi from Studio Rolling and I came up with struck a balance between relaxed and trendy, intimate and aesthetically pleasing. We aim to be a great addition to this beautiful neighborhood.

AM: Our readers have heard us share a number of restaurants that utilize omakase, but what is Edomae-style sushi omakase?

EXECUTIVE CHEF MARKEE MANALOTO: Edo was the old name for Tokyo during a time of great change in Japan from the 17th to 19th centuries. Edomae-style sushi was born during this time, and the techniques have been passed down through the generations. It involves butchering fish humanely, the ikejime way, scaling it precisely with a knife to not damage the meat, the sukibiki way, aging or curing the fish and then serving it over rice seasoned with vinegar.

AM: As Executive Chef/Partner Markee Manaloto, can you tell us about where you trained and kitchens you worked in prior to being involved at Mishik as we know that you were an Omakase Chef at both Michelin - starred Sushi Yasuda and Kissaki.

EXECUTIVE CHEF MM: Prior to Mishik I was the chef partner at Gugu Room, a Japanese-Filipino izakaya restaurant in New York City. Before that I was an omakase chef at Michelin-starred Sushi Yasuda and Kissaki Omakase. I started my career in Michigan, working under chefs who defined the traditional sushi scene in the Midwest. My last mentor there before moving to New York was Chef Lloyd Roberts, who went on to open Nobu 57 and was one of Nobu Matsuhisa’s first executives to travel the world.

AM: Why did you want to be involved in Mishik?

EXECUTIVE CHEF MM: David and I both wanted to shakeup the omakase game in New York City by adding a more robust tasting menu and a la carte options. It feels like there are hundreds of omakase bars in the city that just do counter service, but having a kitchen to also produce plated dishes, flavorful sauces and detailed garnishes is where we really get to showcase our creativity. Joining Mishik has also allowed me to introduce dry-aged fish to customers, an under-used technique that really brings out the flavor and texture of fish. Being able to offer the purist form of sushi alongside progressive dishes and techniques is like having the best of both worlds.

AM: Guests who come to Mishik have the option for Edomae-style sushi omakase, chef's tasting, and a la carte options. Why was this approach that you wanted to make available in terms of the menu?

EXECUTIVE CHEF MM: We visualized Mishik as modern, all-around Japanese dining experience, which includes an omakase counter but also features a dining room with a la carte and tasting menu options. This gives me an opportunity to rotate the menu with new dishes and highlight seasonal ingredients. Plus, blending traditional Japanese ingredients with modern techniques is really exciting and offers something new to customers.

AM: Tell us about your 2 omakase options and walk us through this particular portion of the menu.

EXECUTIVE CHEF MM: We have two omakase options, 12 or 16 pieces of nigiri with a traditional handroll, soup and dessert to finish. These two options are only available at the omakase counter. It gives me an opportunity to explain to guests how we dry-age all the fish in-house to enhance the texture and flavor of each bite. This process of meticulously cleaning and then hang-drying the fish in-house really makes a difference in the final product.

AM: Tell us about the Chef's Tasting Menu which is a 7-course meal.

EXECUTIVE CHEF MM: The seven-course tasting menu highlights the best of Japanese cuisine and goes beyond sushi. It starts with Scallop Sashimi with Asian pear, crispy shitake mushrooms and truffle ponzu, followed by a Donburi rice bowl with tuna tartar and jidori egg yolk, then Yakizakana fish of the day with broccolini, yuzu hollandaise and shishito kosho (we use dry-aged fish in this dish as well); six pieces of Nigiri Sushi highlighting seasonal fish and seafood from Japan such as goldeneye snapper (kinmedai), black throat sea perch (nodoguro), rockfish (kinki), tuna, and uni. Then Yakiniku 6-hour koji-marinated steak with black truffle emulsion and choux farci; Dashi white miso and fish-bone based broth, and dessert that includes the prized Japanese crown melon. The tasting menu is the best way to experience Mishik. The fish changes based on season and what’s fresh from the market, which is another reason why I recommend the tasting menu, since it means guests get to try something different every time.

AM: For the a la carte menu, what are 3 dishes that you suggest that we should have our eye on when we come in to dine?

EXECUTIVE CHEF MM: The a la carte menu offers modern Japanese dining experience: dry-aged fish like Nodoguro (black throat sea perch) with tomato dashi cream and braised king trumpet mushrooms; King Crab Legs with ginger aioli; A5 Wagyu beef; and a stunning Kegani Donabe for Two, an elegant rice pot with Hokkaido hairy crab, uni, ikura, scallops, lotus root, maitake mushrooms, and edamame that can be shared by the table.

AM: For those who are interested in a salad or a rice bowl, what are 3 that we should have our eye on for our next visit?

EXECUTIVE CHEF MM: The rice bowls really allow us to explore different techniques and culinary influences. The Uni Bibimbap with nori puree and the A5 Wagyu Kimchi Fried Rice are exciting marriage of Japanese and Korean cuisine. If you want to go all out with a rice bowl, then try the Kegani Donabe for Two, a showstopping rice pot loaded with seafood, mushrooms and more delicious flavors that makes for a great date night dinner.

AM: What are 3 pieces of sushi that you suggest?

EXECUTIVE CHEF MM: Our nigiri sushi changes seasonally but if you see goldeneye snapper (kinmedai), black throat sea perch (nodoguro) or rockfish (kinki) on the menu, they are fantastic and not as common as tuna or uni (though they are delicious too). We also offer a selection of temaki (hand rolls) and makimono (sushi rolls).

AM: For sides, what are 3 that would be great to enjoy with our meal?

EXECUTIVE CHEF MM: Ankimo (monkfish liver) is considered a delicacy — it’s like the foie gras of the sea. We serve it fried in tempura batter, and it makes an excellent accompaniment to anyone’s meal. If guests are looking for something lighter, then I’d suggest the refreshing hiyashi wakame seaweed salad. A la carte sushi and sashimi options also make for great sides if guests just want an extra bite or two at the end of their meal.

AM: We love a great beverage program, we'd love to know what are 3 signature cocktails that we should have in mind when dining with friends and family?

DK: I feel like the cocktail scene has dramatically changed in the past few years, where in the past drinks were usually simple with just three elements: your spirit, a balancing agent, and a modifier. Nowadays, there is so much more technique and creation involved. The classics will always remain, but we have a great cocktail program that we created with some very talented people. I would personally recommend the Genmai Espresso Martini, Bergamot Tea, Kuri Tai, and the Shiso. I know you said three, but we have so many good cocktails!

AM: What are 3 sake's that we should consider?

DK: This is a tricky question. Everyone's palate is different, and just like someone might prefer a pinot noir over a cabernet, sake is the same. My personal favorites at the moment are Dewazakura Yukimanman, which is a sake that has been aged for five years; Hakkaisan Yukimuro Snow, aged three years; and I usually don't gear towards fruit flavored sake but we have a beautiful Yuzu Sake by Masumi. 

AM: We love a great beverage program and we know that you consulted with sommelier Doreen Winkler, what are 3 wines that would be great to pair with our meal?

DK: Doreen has been really great for us. She is well versed in different wines, especially skin contact wines.  We offer a variety of wines but right now my personal favorites would be the Grape Republic "Anfora," a fantastic red wine from Yamagata in Japan, as well as Karine Lauverjat Pouilly Fume and Patrick Piuze "Terroir" Chablis.

AM: For those who enjoy a great beer, what are 3 that you suggest?

DK: Orion pairs really well with any Japanese cuisine.  We also have a Kyoto Matcha IPA, and for the ale lovers I'd recommend Lucky Cat White Ale. Both are from Kizakura Brewery.

AM: Are there any upcoming events that we should know about that Mishik will be involved in?

DK: We will be participating in the upcoming Joy of Sake event in NYC on Aprill 11!

IG @mishiknyc

PHOTO CREDIT | Michael Tulipan

Read the MAR ISSUE #99 of Athleisure Mag and see THE ART OF THE SNACK | Mishik in mag.

ORANGE PARADISE | DOREEN WINKLER

A few years ago we were introduced to orange wine and it has now been something that we keep an eye out for! So when we heard about Doreen Winkler, a leading wine sommelier and consultant who has a passion for orange wines, we had to reach out to find out more about her wine store as well as her wine event that takes place on Nov 5th!

ATHLEISURE MAG: Before we delve into your event and store, we'd love to know more about your background as a leading wine sommelier and consultant. Where did you train and what restaurants did you work in as we know that you worked at Aldea as well which we had Chef George Mendes as a cover a few years ago!

DOREEN WINKLER: I completed a 3 year hospitality apprenticeship in Germany and then worked in Switzerland, where I quickly became a floor sommelier and then back to Germany where I started as a server at the Atlantic Hotel. I was training at the Wine Institute of Germany and quickly replaced the hotel’s sommelier. Then worked in the U.S., Sydney and Cyprus before ending up in New York in several wine director positions including the 2 Michelin starred Aska where I created an all natural wine list in 2013. This was when natural wine wasn't very common. I also was a sommelier of Tocqueville, Prime Meats and Aldea in New York City.

For the past 7 years, I’ve been managing the wine programs in a consulting role for several restaurants including Sel Rrose Montauk, Sel Rrose NYC, Moby’s, Trappizzino.

AM: Wine is such an interesting category. For those who are not familiar with natural wines, what do we need to know about this?

DW: All the orange wines that we sell are natural. Natural wine is the romantic fantasy of how we wish all wine was made. It uses no chemical growing or plowing solutions, only ripe grapes are handpicked, there are very low to no added sulfites, and only indigenous yeasts are used. Natural wine has no additives of any kind and isn’t filtered or refined. What you get in the glass is as close to what’s in the vineyard including all the notes of the grapes and the conditions of that year's vintage.

AM: Years ago at a press trip in Vermont, we had the pleasure of enjoying a chef's table and the somm poured our first orange wine from Donkey & Goat! We were fans from that first sip!

What are orange wines and how are they made?

DW: Orange wine is also called skin contact and amber wine.

Orange wine was made in the Republic of Georgia thousands of years ago and brought to the rest of the world by two Italian winemakers Josko Gravner and Stanko Radikon who wanted to explore this winemaking style about 40 years ago. Today, there are around 3,000 wine producers or wineries that make orange wine along with other styles. Orange wine is made from white grapes that macerate on their skins which can take anywhere from a couple of hours up to one year.

AM: Why do you love orange wines?

DW: I love the wide range of styles of orange wine that you can find, both sparkling and still. The wines are so versatile and pair well with a wide range of cuisines. There’s also so much new stuff happening in the category like new vessels and new countries like Japan now making orange wine.

AM: You have your own wine store and subscription devoted to orange wines - how did this come about?

DW: I found myself putting lots of orange wine on wine lists and the staff really digging it and selling it. I shared it a lot with my friends and people were asking for more. I wanted to do something personal so I created my own wine subscription, which took off. The store was just a natural evolution and yes I always want to be the first!!!

AM: If this has not been answered already. Why are orange wines called "skin contact?"

DW: Orange wine is made from white grapes that macerate on their skins for a period of time - hence skin contact.

AM: As an orange wine expert, why is this so popular?

DW: Orange wine goes way back to 8000 years ago, but it was only 40 years ago that it was reintroduced outside the Republic of Georgia. This tradition has reached wine drinkers around the world thanks to the efforts of producers, distributors, and sommeliers who have been spreading the word about this exciting style. The range and versatility of this wine has made it a natural fit for many wine lists, tables, and picnic baskets.

AM: In terms of pairings, what are 3 dishes that it pairs well with?

DW: Fried chicken with sparkling orange wine.

Creamy washed rind cheese with a medium bodied floral orange wine.

Spicy tonkotsu ramen with a full bodied ramato style orange wine.

AM: Last year, you launched Orange Glou Wine Fair, why did you want to be the first person to have a wine fair dedicated to orange wines?

DW: It is my mission to share orange wines with as many people as possible and to educate drinkers about them. A lot of the time wine fairs and tastings target primarily folks in the industry and I really wanted to share it with consumers, to give them access to taste an amazing selection of wines and talk to inspiring winemakers. The Orange Glou Fair is a one of a kind opportunity to do so.

AM: This year, it will be held at the Wythe Hotel in Williamsburg. What can attendees expect at this event?

DW: Attendees will be able to taste over 100 of the top orange wines in the world, from sparkling to still, in regular bottle and magnum sizes. They will have the chance to taste wines that they would never have anywhere else and to meet winemakers from around the world to ask them questions, learn about the soil, the vessels and the grape varieties.

All the wines at this fair are stunning and some bottles are not even imported yet so you can’t try them anywhere else in the U.S. Some are so limited that Orange Glou can’t even buy them, some are special magnum fillings, some are wine club only wines from the winery, you’ll get to taste aged wines, etc.

AM: Who are 3 wineries that we should keep an eye out for?

DW: So many, it’s not fair to pick as we love them all. But there are three wine regions that are popping right now and should not be missed. We are especially fond of Czech wineries - Orange Glou launched a collaboration with Nespor & Rajsky which you will get to taste at the fair. We have over 10 different Georgian wine varieties to taste and the Greek wines are definitely worth seeking out.

AM: If someone enjoys the wine that they are tasting, can they purchase it on-site?

DW: Attendees will be able to place orders for some of the wines for pick up or shipping later in the week. (Editor's Note: It is not legal to sell bottles at events.)

AM: There are 2 sessions for this event - can tickets still be purchased?

DW: Yes, tickets are available for purchase online for both sessions at www.orangegloufair.com

AM: With this being the second year of the event, what are your plans for future years and will you expand to other areas?

DW: I have a dream of bringing this to L.A. I have many other wineries to include in the future too so no event will be the same!!

AM: In terms of your boutique, are there any tastings that you have or other events coming up that we should know about especially with the holiday season being around the corner?

DW: This time of year we get pretty busy with company holiday parties. The calendar is filling up but you can still book us for an event at the shop, offsite or virtually. We also host free small tastings every Friday night 6-8pm at the shop, customers can come in to taste something new and pick out some wines for gifting or the holiday table. In January, we’ll get back to hosting our monthly Deep Dive orange wine parties on the last Friday of the month and we’re always available for private events to celebrate any special occasions.

IG @doreenmwinkler

@orange_glou

@orangeglou_fair

PHOTOGRAPHY COURTESY | Orange Glou Wine Fair

Read the OCT ISSUE #94 of Athleisure Mag and read ORANGE PARADISE | Doreen Winkler in mag.