Cote Mas Orange

Cote Mas Orange comes in a 1-litre bottle, which gives about 6 to 7 standard glasses. That makes it a practical choice for a dinner table or a shared meal. The name points to an orange wine, meaning a white wine fermented with some skin contact. The listing doesn't give a grape blend, vintage or tasting notes, so what follows describes what this style usually delivers and isn't a measured profile of this bottle. Orange wines usually show amber to deep gold colour and dried-apricot, orange peel, tea leaf and honeyed-herb aromas. The palate is typically dry, with more grip than a standard white because the skin contact adds light, drying tannin. Acidity is usually bright, body medium to fuller, and oak, if any, is often subtle. Expect a savoury, slightly nutty finish rather than a sweet one. If the label or producer sheet says otherwise, trust the label. The tannin and savoury edge make this style easier to match with food than most whites. It suits roast chicken, grilled sausages, hummus and flatbreads, and dishes with warm spices such as Moroccan tagines or Indian curries with moderate heat. It also works with aged hard cheeses, mushroom dishes and charcuterie, where a fresh white can seem thin. Very delicate fish and raw oysters are better served with something crisper. Serve it lightly chilled, around 10 to 13°C, which is cooler than a red but warmer than a fridge-cold Sauvignon Blanc. Over-chilling mutes the aromatics and exaggerates the tannin. A short decant or an hour open before serving can help if it seems tight at first. A medium-sized white wine glass or a universal tulip shape gives the aromas room to open. Most bottles in this category are made for drinking within a year or two of purchase, so treat this as a drink-now wine unless the producer states otherwise.