Re Tamlyn’s recent article where she finds a wide range of difficult-to-match foods work with oranges wine:
While I have not done such extensive testing, it has also been my experience that orange wine are very flexible. Some desserts, and very delicately flavoured foods, are the only things that I wouldn’t even bother trying to match with orange wine.
It is also worth noting that in Georgia, where orange wines are commonplace, food is not traditionally eaten in courses, but there will be a wide variety of dishes on the table at the same time. Under such circumstances the idea of specific wine-food parings becomes impractical and irrelevant, yet orange wine can easily be drunk throughout the meal with no horrible clashes. I am not saying that Georgian’s drink ONLY orange wine at these meals - I don’t now how the percentages would work out - but I do suspect the style of eating tends to make orange wine more popular.
So for meze style meals, or if people have selected different dishes for a course at a restaurant, an orange wine could well be the answer.