What was old is new again, and the ancient winemaking technique of extended skin contact with white wines couldn’t be a hotter category. The long soak, like steeping tea, lends a golden-orange color and a fuller texture while also protecting the wine underneath the cap of skins from bacteria and oxidation. One of the European grapes most frequently used for this style of wine is Ribolla Gialla, called Rebula in Slovenia. Throw in some Malvasia for brightness and Sauvignonasse (Italy’s Friulano) for savory and you’ve got a tasty beverage. The back-and-forth between Slovenian and Italian grapes is for a reason: Goriska Brda and Collio (Italy) are the same hillside, divided by a border imposed following World War 2. Fortunately, wine transcends borders!