Why Orange wine is called The New Rosé?

If you’ve never heard of orange wine, it’s OK.
Those whites, reds and rosés get all the attention, but orange wines — which the New York Post proclaimed in May to be the “new rosé,” and Vice discovered for itself in June — are having a moment.
Restaurants in many countries are adding them to their menus, and people are drinking up!

Orange wines, also known as “contact” or “skin contact” wines, are essentially white wines that are produced like reds. Whereas a white wine never makes contact with the grapes’ skins, an orange wine is made out of white-fleshed grapes (Pinot Gris or Rkatsiteli, for example) and is then left in contact with the skins (which can range in color from white to purple) for days, weeks or months. This “brings about the [orange] color, but also increases the tannins,” explained Scott Carney (master sommelier).

Think of it this way: If you look forward to a rosé as a refreshing alternative to red wine, orange wines are the reverse: They’re chilled but with higher levels of tannins, meaning they’re white wines complex enough to stand up to red meat.
Because of the wide variety of regions now producing orange wines, Carney said they’re available in “a whole smattering of colors. They’re more full flavored, with the tannins and higher natural acidity, which means they can stand up to more complex dishes, [such as] white-meat fish and saltier cheeses and dishes rich in butter and fat.”

Recently, more and more Greek wineries have started to produce excellent orange wines, such as ANATOLIKOS & PIERIA ERATEINI.