Masterclass introduction aux VINS ORANGE by Christophe Soudant

As we approach the 26th edition of the competition Mondial Des Vins Blancs Strasbourg, let's continue our look back at the most important masterclasses of 2023. Today we present the "VINS ORANGE" Masterclass by Christophe Soudant

A few words about Christophe Soudant former chef Sommelier at Claridge London by Gordon Ramsay.

From February 2015 to the present day... Sommelier Conseil

Director of L' Oenomad

L' Oenomad is a company dedicated to the knowledge of wine, to viticulture and the history of the vine, to the wine regions and to the know-how of international winemakers, without whom my work would not exist.

Teacher at CEFPPA, the European Centre for Training and Vocational Promotion by Work-Study for the Hotel Industry (CEFPPA), located in Illkirch-Graffenstaden, is a training establishment whose mission is to contribute to the development of the hotel and restaurant industry.

He works of their FPC course "Getting to know Alsace wines better, basic knowledge of winegrowing in France”, how to compile a wine list", and organize external missions. He works as a teacher for the complementary mention in Sommellerie (30 hours per month)

Annual visit by a delegation of sommeliers from Hong Kong (VTC Tower)

In charge of a group of 10 to 12 people on a one-week total immersion course

- 4 days of classes on French viticulture (Alsace, Champagne, Burgundy) in English 3 to 4 days educational tour of the vineyards

- 3 to 4 days educational tour of the vineyards

Part-time: Haute-Alsace University, Colmar: English teacher for business refresher courses and English applied to wine.

Oenosphère, Sommelier Conseil

24-hour contract during which he runs the wine bar, from sales to customer advice, including outside events.

The Masterclass

Orange wine, also known as skin-contact white wine, skin-fermented white wine, or amber wine, is a type of wine made from white wine grapes where the grape skins are not removed, as in typical white wine production, and stay in contact with the juice for days or even months. This contrasts with conventional white wine production, which involves crushing the grapes and quickly moving the juice off the skins into the fermentation vessel. The skins contain color pigment, phenols and tannins that would normally be considered undesirable for white wines, while for red wines skin contact and maceration is a vital part of the winemaking process that gives red wine its color, flavor, and texture.

The International Organization for Vine and Wine (OIV) describes orange/amber wine as "White wine with maceration" and prescribes the minimum duration of the maceration phase to be 1 month.