"Whilst there is a big dispute at the moment, I think there's also potential for resolution," UBS chairman Axel Weber says of the U.S.-China trade negotiations.World Economyread more
The Kingdom and oil and gas industry have been slow to shore up defenses, raising red flags about the possibility of longer term fall-out in the region.Technologyread more
Tensions between South Korea and Japan may ultimately disrupt the high-end tech sectors, says Heenam Choi, CEO at South Korea's sovereign wealth fund.Traderead more
On Sunday, the 71st Primetime Emmy Awards will honor the best comedies, dramas, limited and variety series from the last year.Entertainmentread more
Removing Neumann is a difficult decision for Son, who has long believed in WeWork and Neumann's vision to quickly expand the company.Technologyread more
Datadog went public on Thursday and instantly hit a $10 billion valuation, becoming the fourth cloud software debut to reach that level this year.Technologyread more
There are challenges with Iran, North Korea, the Afghan Taliban, Israel and the Palestinians — not to mention a number of trade pacts.Politicsread more
Blackstone Executive Vice Chairman Tony James says he's less optimistic now than before that the U.S.-China trade war could be resolved, but even a smaller deal could help...World Economyread more
In his new memoir, "The Ride of a Lifetime," Iger explains why he decided against the deal to buy Twitter.Technologyread more
In perhaps Buffett's first televised profile, he explained a method of investing that prioritizes bargains and makes use of an occasional baseball analogy.Marketsread more
Gluskin Sheff's David Rosenberg reinforces his recession forecast following the Federal Reserve's September meeting.Futures Nowread more
The sloping vineyards of New York's Finger Lakes region known for producing golden-hued rieslings and chardonnays also are offering a splash of orange wine.
The color comes not from citrus fruit, but by fermenting white wine grapes with their skins on before pressing — a practice that mirrors the way red wines are made.
Lighter than reds and earthier than whites, orange wines have created a buzz in trendier quarters. And winemakers reviving the ancient practice like how the "skin-fermented" wines introduce more complex flavors to the bottle.
"Pretty outgoing characteristics. Very spicy, peppery. A lot of tea flavors, too, come through," winemaker Vinny Aliperti said, taking a break from harvest duties at Atwater Estate Vineyards on Seneca Lake. "They're more thoughtful wines. They're more meditative."
Atwater is among a few wineries encircling these glacier-carved lakes that have added orange to their mix of whites and reds.
The practice dates back thousands of years, when winemakers in the Caucasus, a region located at the border of Europe and Asia, would ferment wine in buried clay jars.
It has been revitalized in recent decades by vintners in Italy, California and elsewhere looking to connect wine to its roots or to conjure new tastes from the grapes. Or both. Clay jars are optional.
Aliperti has been experimenting with skin fermenting for years, first by blending a bit into traditional chardonnays to change up the flavor and more recently with full-on orange wines.
This fall, he fermented Vignoles grapes with their skins in a stainless steel vat for a couple of weeks before pressing and then aging them in oak barrels.
Orange wines account for "far less than 1 percent" of what is handled by Southern Glazer's Wine & Spirits, the nation's largest distributor with about a quarter of the market, according to Eric Hemer, senior vice president and corporate director of wine education.
Hemer expects orange wines to remain a niche variety due to small-scale production, higher retail prices — up to $200 for a premium bottle — and the nature of the wine.
"It's not a wine that's going to appeal to the novice consumer or the mainstream wine drinker," Hemer said. "It really takes a little bit more of, I think, a sophisticated palate."
The wines have caught on in recent years among connoisseurs who like the depth of flavors, sommeliers who can regale customers with tales of ancient techniques and drinkers looking for something different.
Christopher Nicolson, managing winemaker at Red Hook Winery in Brooklyn, said the wines hit their "crest of hipness" a couple of years ago, though they remain popular.
"I think they're viewed by these younger drinkers as, 'Oh, this is something new and fresh. And they're breaking the rules of these Van Dyke-wearing, monocled ... fusty old wine appreciators,'" Nicolson said.
It's not for everyone. The rich flavors can come at the expense of the light, fruity feel that some white wine drinkers crave. And first-time drinkers can be thrown by seeing an orange chardonnay in their glasses.
"Actually I wasn't sure because of the color, but it has a really nice flavor," said Debbie Morris, of Chandler, Arizona, who tried a sip recently at Atwater's tasting room. "I'm not a chardonnay person normally, but I would drink this."