From Ramato to Rosé, pink and orange wines are here to stay! These dynamic categories are finding purchase in the hearts and minds of consumers, and taking increasing market share on restaurant lists & retail. In this session, we'll look at how various winemaking techniques impact the aromas, structure, and development of a range of tinted wines. Through comparative tasting and interactive discussion, we will explore WHY these wines taste the way they do, and the potential for these styles in the future. Learning Objectives: •history of pink/orange wines and how they are made today •how skin contact and fermentation kinetics impact texture and flavor development •potential for aging rose and orange wines •how to address questions about the various "shades" of pink and orange wines