Hold on to your hats and put the Aperol Spritz down...there's a new drink for Summer 2016.
Orange wine is in fact a rather ancient tipple, dating back to 8,000BC and has been lovingly resurrected by English winemakers.
Promoted as a British specialty, the vineyards of Kent are confident that it's going to be the drink of choice, particularly due to its perfect pairing with tapas-style dishes - a growing trend in the informal dining market.
We'll of course be sampling the delights of Orange Wine in the office soon, purely for adding to our already extensive wine industry knowledge.
For years, wine drinkers have faced deciding between a crisp white, warm red or, if they fancy a change, a rosé. But this summer there is a new tipple on the market - orange wine, made using a technique favoured by the Romans. The drink, which is made from leaving grape skins in juice for a few days or weeks rather than removing them immediately, is fast becoming a favourite among wine buffs and foodies after flooding supermarket shelves and top restaurants in the UK. It is said to have a richer, more complex flavour than regular white wine as it is fermented naturally in clay pots. The technique dates back to 8,000BC and was the main way of making wine up until the mid-twentieth century when modern production methods took over.