What Is Natural Wine? (Correct answer)

What is natural wine?

  • Natural wine. Natural wine is wine made with minimal chemical and technological intervention, both in growing grapes and making them into wine. The term is used to distinguish such wine from organic wine and biodynamic wine because of differences in cellar practices.


What is considered a natural wine?

For a wine to be considered natural by us, it must also be vinified as naturally as possible. This means that after it has been cultivated organically or biodynamically, there must be a minimum use of additives and technological manipulations. Examples of additives include sugar, acidifiers, and powdered tannins.

What is the difference between wine and natural wine?

At the most basic level, Vox explains conventional wines are made using additives and chemicals in the vineyard and winery, whereas natural wines are often described as “nothing added, nothing taken away.”

What is special about natural wine?

According to Feiring, “there are over 72 legal additives allowed in winemaking and many of them end up in conventional wine.” They “help a winemaker control flavor, aroma and texture.” In contrast, natural wine contains no additives, with the possible exception of a super small dose of sulfites, which are a by-product

What is natural wine vs organic wine?

To be certified organic, wines must use grapes grown without chemical fertilisers or pesticides. Natural wines, however, use little or no intervention, and are harvested by hand and processed in a low-tech way.

Is natural wine sweet?

Natural wines are made with the same types of grapes as any other wine (though how they’re grown is often different). The flavor profile carries through to these “raw” wines, so a cabernet sauvignon will be dry and a moscato sweet.

Is natural wine real?

“Natural wine is wine made without the use of pesticides or herbicides and with little to no additives,” says Sarah Marjoram, RD. “Because these additives are often blamed for causing a hangover, natural wine enthusiasts suggest they are less likely to result in one.

Are natural wines good?

“I think any wine that was made with organically-farmed grapes and without any additives (except a little bit of SO2) is a good [example] of natural wine,” she explains, clarifying that wine—whether natural or not—cannot in itself be ranked as “good or bad” from a flavor standpoint, as tasting is entirely subjective.

Does natural wine give you a hangover?

Natural wine is generally lower in alcohol content than conventional wine, which may help to explain why people feel they can drink more without paying for it the next day. But even natural wine bigwigs get hangovers from time to time.

Is natural wine healthy?

Natural wine marketing also suggests that it can boost drinkers’ health, a claim now explored in epidemiological research on wine as a whole. In the past few decades, scientists have considered vino’s prospects in preventing a host of conditions, including heart disease, depression and cancer.

Does natural wine taste different?

Often there are different aromas, similar to cider, because natural wine ferments slower. The longer the fermentation period, the more oxygen is exposed to the wine, creating these funky and sour flavor profiles. Two more nuances of natural wine are the cloudiness and fizziness factors.

Do you refrigerate natural wine?

Keep natural wines in a cool cellar or fridge, below 80 ºF (26.7 ºC). 2. KEEP AWAY FROM LIGHT. Place natural wines away from all light sources.

How do you serve natural wine?

Room temperature has been a rule of thumb for reds for a long time, but with modern day heating systems, this has changed ever so slightly. Natural wines should generally not be stored or decanted above about 60 degrees Fahrenheit to conserve the full integrity of these wines.

How can you tell if a wine is natural?

Natural wines often include blends of different grapes and are made without added yeasts, sugars, or flavors, so the final product can taste different than more conventional wines made with the same grapes. (A small amount of sulfites may be added at bottling, which helps the wines travel without spoiling.)

Why are natural wines expensive?

Why are natural wines more expensive? As an artisan, hand-made product, natural wines typically cost more. This is essentially down to a preference for doing things by hand as opposed to mechanically, so each step of the winemaking process takes longer, and costs more.

Does natural wine have sulfites?

Natural winemakers either use no added sulfites or use it in small quantities, while conventional winemakers use up to 10 times as much. Small amounts of sulfites — around 10 to 35 parts per million — are in natural wine circles generally considered an acceptable amount of preservative to add in the bottling stage.

What exactly is “natural” wine?

After moving to Paris in the 1990s to study French literature and movies, Jenny Lefcourt and her friends discovered a new variety of wine that they enjoyed drinking a lot more than the others. She recalls that this wine tasted “completely different, and alive, and exquisite,” as she put it. Later, they stumbled onto a taste of the wine offered at one of the neighboring restaurants, which was a pleasant surprise. “It didn’t have a name at the time,” she says, but it was the product that we’ll now refer to as natural wine, and she began importing it in 2000, when she was just starting out.

The industry has evolved into a source of independent social capital, with wine labels that are as closely studied and obsessively collected as music covers were in the ’80s.

Moreover, it has been the topic of passionate dispute in the wine industry, with natural wine purists advocating for its virtues and exhilarating flavor, while traditionalists criticize the perceived defects and even the idealism of natural wine.

However, the history of sulfites makes this difficult to determine; some individuals believe that sulfites, in one form or another, were employed to preserve wine as far back as the seventh century BC.

“People assume that natural wine is a new thing, but it’s the traditional method to create wine,” she says.

Discover what natural wine is, how we became disenchanted with it — and then reconciled with it — and where it’s headed next.

What it is

Nature-based wines are more of a notion than they are a clearly defined category with widely accepted features. A wine created only from unadulterated fermented grape juice and nothing else is what it is in its purest form. Many individuals — winemakers, distributors, journalists, and sommeliers — are uncomfortable with the phrase “natural wine,” which refers to wine produced without the use of chemicals. Some people prefer the terms “low-intervention” wine, “naked” wine, or “raw” wine instead of “low-intervention.” “It’s simply fucking fermenting juice,” Scruggs describes her product as.

  1. The following essay is written with the assumption that natural wine is not a fake and that its advocates are not crazy, but rather that it is a hotly discussed and endlessly difficult issue that never fails to elicit passionate responses from a wide range of people.
  2. Grasp natural wine necessitates a fundamental understanding of the winemaking process, which is often difficult.
  3. Natural wine, on the other hand, is produced from grapes that have not been treated with pesticides or herbicides.
  4. When it comes to turning those handpicked grapes into juice, natural winemakers rely on native yeast, which is the stuff that’s whizzing around in the air and will land on grapes if you leave them in a vat for a long enough period of time, to kickstart natural fermentation.
  5. And, in contrast to the majority of traditional winemakers, they do not utilize any chemicals (such as false oak taste, sugar, acid, egg white, or other additions) throughout the winemaking procedure.
  6. Some natural winemakers may use a small amount of sulfites on occasion.
  7. Natural winemakers either do not use sulfites at all or use them in very small amounts, whereas conventional winemakers use up to ten times as much as natural winemakers.

The purest of the pure — naturally fermented grape juice that contains no sulfites — is referred to as “zero-zero,” which refers to the absence of any additional ingredients.

It is typically regarded permissible in natural wine circles to add small amounts of sulfites at the bottling stage (between 10 and 35 parts per million), which are generally thought to be between 10 and 35 parts per million.

In the United States, the maximum allowed concentration is 350 parts per million.

However, this is not always the case.

In Scruggs’ opinion, “there’s a common misperception that natural wine is one thing – that it has a “funky” or “unclean” taste.” In my opinion, this is an injustice.

According to Pascaline Lepeltier, a long-time natural wine advocate, “Whatever you prefer as a more conventional wine consumer, you can find an alternative wherever in the globe.” Lastly, there’s glou-glou, a popular form of natural wine that’s meant to be consumed without having to worry about what you’re drinking.

What it isn’t

Winemaking that is considered “conventional” — often known as “non-natural” winemaking — is defined by the use of technology. When it comes to the vineyard, pesticides and herbicides are used to get the desired results. Laboratory-grown yeast (to control fermentation and taste), acid (to boost the wine’s acidity, which in turn might help the wine age more gracefully), and sulfites (added at the time of bottling) are the most common forms of intervention in the cellar (to preserve flavor). Many winemakers also use sugar, which does not make the wine sweeter, but rather gives the impression of having “body” since it turns into alcohol when exposed to heat.

According to Lefcourt, owner of JennyFrancois Selections, “a lot of wine is a grape product, plus all of these millions of additives to make a product that is reliably the same every year.” “It’s similar to Coca-Cola.” Clarifying wine with egg white and isinglass, which is manufactured from fish bladders, is a common practice that results in many bottles being non-vegan despite the fact that they are not labeled as such.

Marcel Lapierre is a French winemaker who specializes in “natural” Beaujolais wines.

Technological advancements are the most significant element in this transformation: Pesticides began widely used following World War II, when troops sprayed their sleeping bags with DDT to prevent the spread of sickness; commercial yeast first appeared on the market in the mid-’60s, and now it is used in a variety of applications.

  1. We owe a debt of gratitude to American wine critic Robert Parker, who in the 1980s devised a 100-point wine rating system.
  2. As Parker’s reputation grew, his ratings began to have a substantial impact on wine sales.
  3. The homogeneity of what people considered to be good wine began to take place when this began to happen, according to Lefcourt.
  4. This goes to the heart of a long-running discussion between natural wine devotees and others who believe they have gone off the rails: Is the “best” wine produced with the least amount of intervention?

Or is it produced by seasoned, well-informed winemakers who are striving to create a specific outcome that is representative of their region and traditions? This discussion is unlikely to come to a halt anytime soon.

Where it came from, and where it’s going

The majority of people believe that the present natural wine movement got its start in rural France, when a small group of low-intervention winemakers who had been toiling (and tilling) in their own organic bubbles became acquainted with one another and began to form a social network. “These were natural winemakers who were isolated in their appellations, perhaps the only ones there working organically in the vines with little to no additives in the cellar,” Lefcourt recalls. “These were natural winemakers who were isolated in their appellations, perhaps the only ones there working organically in the vines with little to no additives in the cellar.” Lefcourt recalls that La Dive Bouteille, which began in 1999 with 15 wineries and around 100 guests, was one of the first planned and official natural wine tastings in the world.

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A vineyard with a long history.

The collaboration between Karl-Josef Hildenbrand and the film industry courtesy of Getty Images Importers of natural wines such as Lefcourt and Louis/Dressner expanded and gained popularity in the United States during the 1990s and 2000s.

“There was a lot of talking to deaf ears,” recalls Lefcourt, “trying to communicate and create understanding in those early days.” Alice Feiring, one of the media’s early proponents of the natural wine movement, wrote her first report for the Times in 2001, exposing the mad scientist-like machinations of conventional wine; in 2005, she covered the natural wine bar trend in Paris, among other things.

  • Now, fourteen years later, the pattern is well established throughout America, and not just in New York and Los Angeles.
  • A different type of trend began to emerge as a result of this.
  • This year, Fabian von Hauske and Jeremiah Stone, the chefs behind three of Manhattan’s most innovative restaurants, are planning to create their own wine shop in which they will emphasize natural products.
  • and the Sex Pistols, while GQ Style dubbed it “the next frontier for hypebeast culture.” Eric Wareheim, the comedian, is currently producing natural wine, which is actually quite delicious.
  • The story’s suggestions were complimented by Bon Appétit, Eater, andNatural Whine, an inside-baseball natural wine Instagram account run by industry vet Adam Vourvolis that sells in-joke T-shirts as well.
  • (One reviewer said that “Four Loko is preferable.”) In a day when the threat of climate change is becoming more grave by the day, natural winemaking is gaining popularity as a means of protecting the environment.
  • The natural winemaking method of focusing on local grape varietals — rather than cultivating varietals to adapt to market trends — can make those plants more immune to the impacts of climate change, according to Scruggs.
  • A holistic, chemical-free farming approach that considers the farm’s ecology as well as moon cycles, biodynamic farming is becoming increasingly popular.
  • The fact that many winemakers who pay for organic certification would subsequently utilize additives — such as large doses of sulfur, yeast, acid, and so on — while creating their wine further complicates the situation.

At this point, we get to one of the most significant barriers standing in the way of consumers enjoying the experience of drinking natural, minimally-intervention, organically grown wine: it might be difficult to recognize at first glance.

One last thing: What about hangovers?

Natural wine is frequently touted as having less side effects, such as hangovers. A lot of individuals (including Goop) believe that the sulfites in normal wine might increase the effects of alcohol the following morning. A lot of folks think it’s a load of baloney. “I don’t believe in drinking water hangovers,” adds Scruggs. “I don’t believe it has anything to do with sulfur because it is already a naturally occurring byproduct.” Drink responsibly and don’t be an idiot.Sign up for The Goods newsletter.

“Yes, there are producers pushing an extreme amount of it — but usually it’s bulk wine and it’s the additives that don’t have to be listed.”

What is Natural Wine?

Natural wine happens to be one of our favorite types of wine. The way they dress has a particular elegance to it that we find very captivating. Don’t just take our word for it; check out our series on Natural Wine Favorites to see what other people have to say. You can learn more about the wines’ origins and production methods if you don’t think their flavor and appearance are sufficient. What is natural wine, and how does it differ from other types of wine? We’ll start with a straightforward definition and work our way up to a more complicated interpretation.

  • In addition to chemicals used in the field, such as pesticides, items like sulfur or any of the over 200 approved additions that are legally permitted in wine are included in this category.
  • Our concept of natural wine is quite similar to the purity standards of beer manufacture in Germany, which state that beer may only be created from water, barley, and hops, among other ingredients.
  • For those of you who like drinking wine but find dissections of winemaking processes to be tedious, the preceding definition is likely sufficient for you.
  • There are a variety of approaches that may be taken to produce a wine that we would consider natural.
  • Grape growth, on the other hand, is just that: what happens in the fields.
  • Organic wine is a type of wine that is grown without the use of pesticides or fertilizers.
  • Ironically, though, when organic is declared on a wine label, the wine is typically considered to be less natural by our standards.

This makes things difficult.

To get certified, they must first pay a charge in France, and then another money in the United States in order to be recognized.

However, growing organic grapes alone is not sufficient since one may cultivate organic grapes while being free to add anything one wishes throughout the winemaking process and modify with technology as much as one wishes while still maintaining the organic certification on the label.

Wine produced using biodynamic methods Using specially prepared herbal sprays and composts, and timing their application according to the lunar calendar, biodynamic grape cultivation is a style of organic viticulture that has become increasingly popular in recent years.

Farms with wheat fields, animals, fruit trees, woodlands, and vines are commonplace among biodynamic winemakers who want to be self-sufficient in their work and living arrangements.

It is important to remember that the soil is a part of the overall framework of the lunar and cosmic cycles.

Austrian philosopher Rudolph Steiner is widely recognized for formulating the fundamental principles of biodynamics in a series of lectures delivered throughout the early twentieth century in Vienna.

Many of these concepts were derived from the work of monks, such as those of the Cluny sect in France, who spent endless years experimenting with various combinations and timings of preparations in order to figure out what worked best, mostly via the process of try and error Many organic vineyards employ certain biodynamic techniques, and as a result, there is frequently no apparent distinction between organic and biodynamic.

Because biodynamic certification is expensive, many biodynamically prepared wines are not labeled as such, just as many organic wines are not labeled as such.

Wine must be vinified as organically as possible in order for us to perceive it to be “natural.” This means that when the crop has been grown organically or biodynamically, the use of additives and technological modifications must be kept to a bare minimum.

In addition to using spinning cones to extract alcohol, micro-oxygenation to speed age, and the use of laboratory produced yeast, manipulations can include the following: The following are the primary characteristics of what we believe to be a natural wine: There are no manmade compounds found in the vines.

  1. Sulfite levels are low to non-existent.
  2. There will be no chaptalization.
  3. We are not anti-modern, but we prefer procedures that aid in the expression of natural terroir over new-fangled contemporary ones that tend to homogenize wine types and eliminate uniqueness.
  4. There is no doubt that some people are on the way to these goals, but they are not quite there yet.

It is because they share the spirit of these concepts and a desire to get as near to them as they possible can that we collaborate with them on their winery projects. The route to healthy organic soils and wines is not a straightforward or straightforward one.

Everyone’s buzzing about natural wine. What is it? And is it better for you?

Natural wine may appear to be an esoteric concept. Isn’t all wine made from grapes? Yes, to a certain extent. Because it is formed from fermented grape juice, wine that has dominated the market for the previous few decades can be considered natural. However, it can also contain a variety of additional components and is frequently altered both on the vine and in a winery. We’ll call this type of wine conventional wine since it’s the type of wine that most of us are used to drinking. On the other side, natural wine is prepared from organic grapes, includes nearly no additional ingredients, and is created with far less interference on the part of the wine producer.

  1. However, natural wine is not a trend or vogue.
  2. Natural winemaking, according to Feiring, is the traditional approach to winemaking, despite the fact that it has grown increasingly technological in recent years.
  3. It’s impossible to go back after you’ve had a taste of the genuine thing, according to Feiring.
  4. With Feiring’s assistance, we’re dispelling the mystique around natural wine, allowing you to better understand it, know where to obtain it, and, most importantly, enjoy the pleasures of consuming it.

What is natural wine?

Natural wine is difficult to explain because there is no regulation or certification for it. However, Feiring’s “nothing added, and nothing taken away” is a good summary of what natural wine is. Natural wine is made from organic grapes, which means there are no pesticides used in the production process. Additionally, it is devoid of additives. In the wine industry, according to Feiring, “there are over 72 legal additions that are permitted, and many of them wind up in traditional wine.” They “assist a winemaker in maintaining control over flavor, fragrance, and texture.” The natural wine, on the other hand, includes no additives, with the probable exception of a very small amount of sulfites, which are produced as a by-product of fermentation and are employed as a preservative.

While sulfites are naturally present in all wines, conventional wine allows for substantially higher levels of added sulfites (350 parts per million in the United States) than what is typically considered appropriate for natural wine (around 20 parts per million).

When compared to traditional winemaking, which involves techniques like as fining and filtering, all of which are intended to produce a wine suitable for the market, natural winemakers are significantly less fussy and just work with “what nature provides in that specific year.”

How is natural wine different from organic and biodynamic wine?

Organic wine, despite the fact that it seems to be natural, can contain any of the ingredients permitted in conventional wine, as long as they are organic, according to Feiring. It’s more difficult to make biodynamic wine since the name “biodynamic” actually relates to farming rather than winemaking. It is possible to obtain what is known as Demeter certification, which indicates that certain rules were followed during the winemaking process and that the wine was as close to natural as possible.

Is natural wine always cloudy?

Natural wine can get hazy because it is neither fined or filtered, two actions that are necessary to preserve conventional wine “nice and sparkling,” according to Feiring. Natural wine, on the other hand, can be clear if the winemaker takes the time to allow it to settle so that any hazy parts sink to the bottom of the bottle. The fact that natural wine is not fined or filtered also explains why it might have a lot of sediment in the bottle at times.

Does natural wine taste like cider?

Feiring notes that natural wine, like cider, is often described as having funky or sour smells and sensations that are evocative of apple cider. This is due to the fact that natural wine, like cider, ferments at a slower rate. The longer a wine ferments, the more opportunities it has to be exposed to oxygen, which contributes to the cider-like flavors and aromas that are characteristic of the wine. While this is the norm, it is not always the case. According to Feiring, “One thing we can say about natural wine is that it is difficult to describe in terms of flavor profile, which is one of the pleasures of drinking it.” When it comes to flavor and scent, the winemaker and grapes have a larger latitude than ever before.

Is natural wine always fizzy?

However, according to Feiring, while carbon dioxide is a natural by-product of fermentation, typical winemakers de-gas their wines in order to remove any fizziness from their wines. In contrast, natural winemakers bottle their wine in its natural state. Although any fizziness will eventually disappear, you can decant natural wine and give it a good swirl to help dissipate any gas that may have formed.

Is natural wine better for you?

There’s a lot of talk about natural wine being good for you, but it’s difficult to tell the difference between the two. “Booze is alcohol,” says Feiring emphatically. As a toxin, excessive alcohol use can result in hangovers as well as long-term health complications such as heart disease. There are still reasons in favor of consuming wine in moderation. According to nutrition and weight loss specialist Samantha Cassetty, MS, RD: one 5-ounce glass of wine per day for women and two 5-ounce glasses per day for men is the recommended amount for both genders.

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If you wish to avoid pesticides, natural, organic, or biodynamic wines may be a preferable option, according to some people.

While natural wine is created from organic grapes, there is no certification, so if you like to see a label, choose for organic or biodynamic wine; however, keep in mind that any of these may include additives. Natural wine is made from organic grapes, but there is no certification.

Does natural wine cause fewer hangovers?

According to Cassetty, alcohol dehydrates the body, interferes with sleep, and affects the digestive system, all of which contribute to a hangover. Is it true that natural wine has a lower impact on this? It’s possible, but it’s too soon to tell for sure. While there has been some preliminary study into the relationship between sulfites and hangovers, and there is likely to be more in the future, much of the thinking on the subject is anecdotal, according to Feiring. For those who are concerned about allergies, natural wine may be a better choice, according to Feiring.

While it is conceivable to have a sulfite allergy, most people who can consume dried fruit do not have a sulfite allergy.

To learn more about conventional wine allergies, go here.

How do I find natural wine?

Natural wine is gaining popularity, but it hasn’t made its way to every corner of the country yet, as of this writing. When it comes to natural wine, Feiring argues that if you live in a large city, you will have an easier time locating it. However, unless a wine shop or wine list specifically lists natural wines, it can be difficult to determine whether a wine is natural. Feiring, on the other hand, has a few tricks up his sleeve. After a little investigation, you should be able to locate at least one wine shop, restaurant, or bar that sells natural wine, which implies they are likely to have someone informed on the subject working there.

  1. Feiring recommends that while visiting a natural wine shop, restaurant, or pub, you ask questions to assess how much they know about natural wine.
  2. Don’t bother asking their opinion if you aren’t interested in natural wine, as you are most likely more knowledgeable about it than they are.
  3. You’ll find a list of importers specialized in natural wine inFeiring’s book, so you may check for yourself or inquire whether a wine shop, restaurant or bar has any wines imported by one from the list.
  4. Would you want to see more tips like this?
  5. Sign up for our newsletter and follow us on social media platforms such as Facebook, Twitter, and Instagram.

Natural wine – Wikipedia

Natural wine refers to a widespread movement among winemakers to produce wine using basic or traditional processes rather than modern techniques. Although there is no universally accepted definition of natural wine, it is often made without the use of pesticides or herbicides, as well as with minimal or no additions to the grapes themselves. Natural wine is often made on a small scale using traditional rather than commercial procedures and fermented with indigenous yeast.

Natural wine is just unadulterated fermented grape juice that has not been treated with any additives throughout the winemaking process in its purest form. Low-intervention wine, raw wine, and naked wine are all words used to describe this particular product.


Sources say the trend began with winemakers in the Beaujolais area of France in the 1960s, and that it spread from there. In the 1950s and 1960s, a group of winemakers like Marcel Lapierre, Jean Foillard, Charly Thevenet, and Guy Breton aimed to bring winemaking back to the way it had been done before the introduction of pesticides and synthetic chemicals into agriculture during World War II. The Gang of Four became well-known as a result of their antics. It was the teachings and views of twooenologists Julius Chauvet and Jacques Neauport, who explored techniques to create wines with minimal chemicals, that had the most effect on them.

Later, this movement moved to other areas of France.

Natural wine has historically been associated with the GermanLebensreformmovement, and it gained popularity in the late nineteenth and early twentieth century during this period.


The term “natural wine” does not yet have an official or legal meaning as of 2013. To date, no legislation has been enacted by any regional, national, or international body, and there are no organizations that can verify that a wine is organic or biodynamic. However, there are other unofficial definitions or rules of practice that have been issued by the various organisations of natural wine producers and enthusiasts of the style, including the following:

  • Natural Wine Association of Georgia
  • Vinnatur (Italy)
  • Asociación de Productores de Vinos Naturales de Espaa (Spanish)
  • Philipp Wittmann, Verband Deutscher Prädikatsweingüter (Germany)
  • Terra Hungarica (Hungary and Carpathian Mountains)
  • Terra Hungarica (Hung

Due to the lack of agreement or clarification on the matter, papers have been produced to try to define what constitutes natural wine and what does not.


  1. Samuel Cogliati is a writer who lives in Italy (2016). Understanding the Characteristics of Natural Wines A Conversation with Camille Lapierre and Jean Foillard – Grapecollective.com. June 10, 2019. Possibilia Editore, ISBN 97888898753178
  2. “Natural wine, explained”. vox.com. June 10, 2019. “Chauvet, Neauport, and Natural Wines,” which was retrieved on October 18, 2019. The Firing Line is where the shots are fired. “Le Syndicat de défense des vins naturels” (The Natural Wine Syndicate) was established in 1999 to defend natural wines. The Syndicat de défense des vins naturels is an organization dedicated to the protection of natural wines. “English” was retrieved on the 29th of December in the year 2021. Les Vins S.A.I.N.S. (The S.A.I.N.S. Wines) 2019-11-04
  3. Retrieved2021-03-03
  4. “Il ManifestoManifesto – ViniVeri” (Il ManifestoManifesto – ViniVeri). On 2013-04-02, an archived version of this article was published. Retrieved on 2012-01-03
  5. “Vinnatur.org. 2013-05-15. Retrieved2021-03-03
  6. “Was ist ein Naturwein?”. wikipedia.org. Retrieved2020-02-05
  7. “Main | “. wikipedia.org. Retrieved2020-02-05
  8. “Was ist ein Naturwein?”. wikipedia.org. An attempt to clear the air “. Weinverkostungen.de. The website Porthos Edizioni offers information on wine, food and culture. Retrieved2021-03-03
  9. “What Is Natural Wine?”. Retrieved2021-03-03
  10. “Porthos è vino, cibo e cultura – Porthos Edizioni”. Jenny and Francois have made their selections. the 1st of October in 2010
  11. Retrieved on the 18th of October in 2019
  12. Martin and Carel (2010-10-10). “Joe Dressner’s Natural Wine Manifesto: The Official Fourteen Point Manifesto by Joe Dressner”. We Make Our Own Wine. Retrieved2019-10-18
  13. s^ Lettie Teague Teague, Lettie (11 July 2013). www.wsj.com has an article titled “The Actual Facts Behind the Rise of Natural Wine” that explains the rise of natural wine. “Wine News.” Decanter
  14. “Wine News.” Eric Asimov is a writer who lives in the United States (17 May 2018). According to NYTimes.com, “Natural Wines are Worth a Taste, but Not the Vitriol.” Moore, Victoria is a writer who lives in the United Kingdom (5 May 2011). It is advised to be cautious when attending the Natural Wine Fair, according to the Telegraph (UK). through www.nzherald.co.nz
  15. “Lifestyle news, reviews, photographs, and video from New Zealand and across the world” via www.nzherald.co.nz Tim Atkin is a writer who lives in the United Kingdom. “Tim Atkin MW – Articles – An agnostic’s view on natural wines”.
  16. “Wine News”.Decanter
  17. “Natural Wine 101”.US Natural Wine
  18. “Wine


  • Alice Feiring is a writer who lives in the United Kingdom (2008). The Battle for Wine and Love: or, How I Saved the World from Parkerization is a novel written by James Patterson.
  • Feiring, Alice (1997). Orlando: Harcourt.ISBN9780151012862.OCLC166255209
  • Orlando: Harcourt.ISBN9780151012862 (2011). Naked wine is made by allowing the grapes to do what they naturally do. Masanobu Fukuoka is the author of Cambridge, MA: Da Capo Press, ISBN9780306819537, OCLC701015445. ‘The One-Straw Revolution,’ by Pablo Alonso González
  • Eva, Parga Dans
  • Alonso González, Pablo (2017). Pablo Alonso González and Eva Parga Dans have written a book review of “Vinos Naturales in Espaa: authentic pleasure and environmentally friendly agriculture in the copa” by Alonso González and Eva Parga Dans (2020). Wine that is naturally produced: do customers understand what this is and how natural it truly is?
  • Gómez Pallarès, Joan (2013). Natural wineries in Spain provide authentic pleasure while also promoting environmentally friendly agriculture. The RBA.ISBN9788415541929.OCLC889927381 is published by RBA in Barcelona. Goode, Jamie
  • Harrop, Sam are the authors (2011). Authentic wine is moving in the direction of natural and ecological winemaking. Berkeley: University of California Press, ISBN 9780520949690, OCLC750192350
  • Joly, Nicolas. Berkeley: University of California Press, ISBN 9780520949690, OCLC750192350
  • (1999). Creating and appreciating biodynamic wine takes you from the sky to the ground! Acres U.S.A. ISBN0911311602.OCLC42464650
  • Legeron, Isabelle
  • Kingcome, Gavin
  • Zinonos, Anthony. Austin, Texas: Acres U.S.A. ISBN0911311602.OCLC42464650
  • Zinonos, Anthony (2014-07-10). Caroline West is a writer who lives in the United States (ed.). Natural wine is an introduction to the production of organic and biodynamic wines in a natural manner. ISBN 9781782491002, OCLC884370524
  • Matthews, Patrick (London, UK) (2000). The rediscovery of natural winemaking is the key to crafting real wine. Mitchell Beazley, ISBN 1840002573, OCLC 44562104
  • London: Mitchell Beazley, ISBN 1840002573, OCLC 44562104

12 Natural Wines for Those Intimidated by Natural Wine

Whether you’re in a brightly lighted, open–shelf lined shop full of people wearing hats you assume are stylish, or you’re lingering around a bar where it’s difficult to see small print, choosing the best natural wine may be a stressful endeavor. What makes matters worse is that the labels frequently feature lesser-known varietals and locales, as if the arcane wine knowledge you’d absorbed had gone to a Summer of Love concert instead. People use terms like “carbonic maceration” and “Ella, that’s not a sample” to describe their processes.

It does not include a lot of additives.

It is not wine that has been subjected to significant intervention (lab-grown yeast, for example) during the fermentation process.

What Is Natural Wine

“Natural wine is wine that has no crap in it,” says Alice Feiring, a limited intervention wine expert and evangelist, in her recently published bookNatural Wine for the People. “Natural wine is wine that has no crap in it.” (Her newsletter, ” The Feiring Line “, is a valuable source of information on the issue.) ( To begin, you must practice some form of organic viticulture—in other words, you must cultivate your grapes in an organic manner. When you begin the winemaking process once the grapes have been picked, you do not add any foreign substances or remove any substances from the wine, nor do you shape it with machinery.” She points out that there is, of course, considerable wriggle room: According to the manufacturer, “a sulfur derivative may be added as a preservative in a little amount at times.” The ideal situation, on the other hand, is that there is none.” Certified organic wine, on the other hand, is designated as such if the grapes were cultivated without the use of chemical fertilizers or pesticides throughout the growing process.

  • However, this does not imply that the wine is organic; organic wine can still include additives and large-scale types of conventional processing, which are strictly prohibited in the natural wine sector.
  • However, the more recent boom in American consumption may be traced back to Jenny Lefcourt, who is credited for at least a portion of the increase.
  • This was the beginning of her import firm, JennyFrançois Selections.
  • “Even though it’s a controversial name,” she explains, “the world has come to refer to it as “natural wine” over time.
  • It gradually gained traction in pubs and restaurants from Los Angeles to Charleston to Kansas City, thanks to the support of authors like as Feiring, Marissa Ross, Isabelle Legeron, and others—as well as pioneering sommeliers and store owners.

Today, you can’t travel more than ten city blocks without coming across a place like Ten Bells, Wildair, or The Four Horsemen, where people are pouring fermented grape juice in colors that would make my mother immediately believe it was corked.

What About Pét Nat?

If you’re a wine enthusiast, particularly if you enjoy natural wines, you’ve probably heard rumblings about pet nat. “Pétillant naturel” is an abbreviation for “natural sparkling wine,” which is a French phrase that simply means “naturally sparkling wine.” You’ll sound elegant when you say it, and you’ll look even more elegant while sipping from a flute of it. Pét nat wines adhere to the same philosophy as other types of natural wines, which involves reverting to old methods of production and manufacturing the wine in limited quantities.

Unlike typical champagne, pét-nats do not go through a second fermentation, which occurs when sugar and yeast are added to the champagne.

Pet nats will take you completely by surprise if you’re used to drinking champagne from the large champagne houses.

Natural Wine Is Good

It’s important to say it loudly for those in the rear! According to Feiring, this is only one example of a prevalent misperception. Among the other myths she debunks are the claims that natural wines taste like cider, that all natural wines are hazy, and that all natural wines are bubbly. The reductionism that natural wine is low in alcohol, she adds, “is something I despise as well.” Another misconception, according to Lefcourt, is that natural wines are not suitable for maturing. According to Feiring, “the thing about natural wine is that it has introduced such diversity to the wine industry that it cannot be placed into a box.” So, if you haven’t already become one of its legions of devotees, whatever your reason for delaying, here are 12 natural wines we recommend you start with: Photograph courtesy of Martha Stoumen Wines

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1. The White to Break Out with a Creamy, Stinky Cheese: Martha Stoumen, 2018 Honeymoon

It’s important to be heard by those in the back. According to Feiring, this is only one of many widespread misconceptions. A few more are listed in her book, including the claims that natural wines taste like cider, are foggy, or are bubbly, amongst a number of others. The reductionism that natural wine is low in alcohol, she adds, “is something I despise tremendously.” Another, according to Lefcourt, is that natural wines are not meant to be aged for extended periods of time. In Feiring’s opinion, “the problem with natural wine is that it introduced such diversity to the wine industry that you can’t put it into a box.” Consequently, if you haven’t yet joined its throngs of devotees, whatever your reason for delaying, here are 12 natural wines we recommend you try first: Martha Stoumen Wines provided the photograph.

2.The Red for Shattering Your Expectations: E.T. Emilie Mutombo 2018, Partida Creus

Emily Mutombo’s cranberry juice-colored red from Cataloniais bright, punchy, and delightfully bitter, like raspberries in May or Jolly Ranchers without the added sugar.

It’s created with Cartoixa Vermell and Garrut, which is the Catalan term for Monastrell (also known as Mourvèdre), among other things. Pair with rigatoni in a spicy sausage cream sauce and only share with those you genuinely care about and admire. Photograph courtesy of The Marigny

3. The Orange Wine for Those Who Balk at the Words “Orange Wine”: Marigny, 2018 Pinot Gris Carbonic Maceration

Andre Young, who describes himself as “a native of Louisiana who previously drummer for a Texas rock trio that sounded like no other,” manufactures wine in the Oregon wine region’s Willamette Valley, and he’s been using the Marigny label since 2015. A clear-cut example of one of the rare occasions it’s worthwhile to utter “carbonic maceration” in front of a stranger, his 2018 Pinot Gris Carbonic Maceration is the winemaker’s Pinot Gris Carbonic Maceration. “Whole bunches of grapes are placed into a tank and sealed,” says Feiring in Natural Wine for the People.

Eventually, juice begins to build, and that juice continues to ferment, either in the tank or by being bled out and fermenting in another vessel.” This Pinot Gris has a color that alternates between rose and tangerine depending on the light, and it tastes like a creamsicle dipped in wine—even those who dislike orange wine will enjoy it.

It’s refreshing, citrusy, and the slightest bit salty, and it will grip and never let you go, but in a good way.

4. The Pét-Nat for the Faint of Palate: Château Barouillet, Splash

TheSplash! from Château Barouillet, produced by an eight-generation family enterprise in Southwestern France, is a fantastic reason to use the word “pét-nat” in front of company. The term “pétillant naturel” simply means “naturally bubbly” in French, and refers to wine that has been bottled before the first fermentation has been completed. As it ferments in the bottle, the freshly created carbon dioxide contributes to the formation of carbonation. This sparkling wine, created from Semillon grapes, has the appearance of a nearly-delicate sparkling wine, with only a hint of sharpness.

Photo courtesy of Henry’s

5. The Red for Your Most Fun Friend: La Casa Vieja, Mission 2017

Winemaker Humberto “Tito” Toscano produces his La Casa Vieja wine from vines that have been in his family for 120 years in the Northwestern portion of Mexico’s Baja peninsula. It goes without saying that Mission grapes are used to make the Mission 2017, which is named after the eighteenth-century Spanish monks who snaked their way down the California coast, establishing missions and vineyards. I love this juicy, pert red because it tastes like Smarties (don’t be alarmed!). Photograph courtesy of Artisan Wine Shop

6. The Gamay You Should Bring to Every Dinner Party: Morantin 2018 Touraine Gamay “La Boudinerie”

Nolla Morantin, a winemaker from Touraine, France, just bought a portion of the Clos Roche Blanche vineyard, which wine industry insiders tell me is a huge thing. (They have a frightening expression in their eyes.) Even if they hadn’t insisted, I would have guessed as much based on the fact that it’s very excellent.

Think luscious berry vitality when you drink this Touraine Gamay “La Boudinerie,” which is best served cold and pairs well with rotisserie chicken, mofongo, and pernil, among other dishes. Astor Wines and Spirits provided the photograph.

7. The Red That Sends Your Mouth on a Vacation: Arianna Occhipinti, IGT Rosso SP68, 2018

Despite the fact that Arianna Occhipinti’sIGT Rosso SP68, 2018 is said to be named after a motorway near her house in Vittoria, Sicily, be assured that it does not taste anything like a highway! It’s a blend of Nero d’Avola and Frappato, and until I experienced it, I didn’t believe people when they claimed they tasted cherry in wine. It’s a delicious wine. It nearly seems alive in your tongue because of the subtlest effervescence, and the flavor is an equal mix of sharp, mellow, and sunny—just like the first day of a lengthy vacation, if you will.

8. The Cabernet Franc for Livening Up Your Night: Inconnu, Lalalu Cabernet Franc 2018

Laura Brennan Bissell’sLalalu Cabernet Franc 2018from Contra Costa, California, has a peppery aroma and a flavor reminiscent of luscious cherries on the palate. This is a bottle of wine that appears to be hefty at first pour, but turns out to be wonderfully light in the end. Photograph courtesy of Marta Stoumen Wines

9. The Sparkling One to Bring to a Morning-After Brunch: 2019 Sparkling Jus Jus

It is a partnership between Julia Sherman of Salad for President fame and Martha Stoumen to create this sparkling verjus (also known as squeezed juice of unripened grapes). It’s softly fermented till it’s frothy, and it has a low alcohol by volume (3.4 percent) and a low ABV. The resultingSparkling Jus Jusis a not-quite-wine with sweet and tangy Kombucha notes that is both refreshing and delicious. Photo courtesy of Leon and Son Wine

10. A Rosé for Your Happiest Hour: La Garagista Lupo in Bocca

The “Lupo in Bocca” Rosé produced by Deirdre Heekin and Caleb Barber is prepared from a field mix grown in one of their Vermont vineyards. Don’t be fooled by its dark rosy red exterior: the flavor is light and tangy, like strawberries mashed with a few of citrus peels for a hint of bitterness, and it’s a refreshing change from the norm. It’s neither too dry or too sweet to drink, which is a good thing. Any time of day is ok. Las Jaras Wines provided the photograph.

11. The Chuggable Chilled Red: Las Jaras Glou Glou

TheGlou Glou, manufactured by Las Jaras (Joel Burt and Eric Wareheim) from a bunch of grapes I can’t pronounce (Carignan, Zinfandel, Valdiguie, Charbono), is pretty much the only thing that makes pizza better. It’s made from a bunch of grapes I can’t pronounce (Carignan, Zinfandel, Valdiguie, Charbono). glou-glou is a natural wine buzzword that refers to a gulpable wine, and it’s also the sound I make when I eat pizza too quickly, which is also the name of a natural wine. Jenny and Francois Selections provided the photography.

12. Fizzy Rosé for Any Special Occasion: ZAFA’s Don Quixote 2017

Winemaker Krista Scruggs’Don Quixote 2017is created from Ruby Cabernet, which is a mix between Carignan and Cabernet Sauvignon that also happens to be the perfect moniker for a karaoke-belting alter-ego. This refreshing rosé pét-nat has a satisfyingly bubbly end with the kind of exquisite, unmuddled finish that, if you forced your party guest to sip it with his eyes closed, he may mistake it for Champagne. Do you have a favorite natural wine that isn’t on our list that you would want to share?

What Really Is Natural Wine?

If you’re even a tad bit interested in wine, you’ve almost certainly heard of natural wine. Natural wine is the unfiltered, untamed, unphotoshopped version of what we know as wine.

It is the purest form of the beverage. Natural wine, in the majority of situations, does not look or taste like traditional wine. A few natural wines, in fact, have flavors more similar to that of sour beer or kombucha! So, what exactly is “natural wine” in the first place?

Natural Wine Definition

According to the Oxford Companion to Wine: The New Oxford Companion to Wine:

  • Wine grapes are often produced on a small scale by individual growers. Vinifera grapes are harvested by hand from sustainable and organic vineyards, as well as biodynamic farms. Wine is fermented without the addition of yeast (i.e., using endogenous yeasts). There are no additions used in fermentation (yeast nutrients, for example)
  • Sulfites are used sparingly or not at all

It goes without saying that there is no formal or standardized definition for natural wine. So, if someone tells you that you’re drinking natural wine, it doesn’t necessarily imply anything — ask for clarification! Purchase the book and receive the course! You can enroll in the Wine 101 Course (a $50 value). With the purchase of Wine Folly: Magnum Edition, you will receive this bonus. Read on to find out more

Natural Wine Tasting Notes

Consider it to be wine that hasn’t been connected in. Natural wines are distinguished by the presence of funkier, gamier, yeastier notes, as well as their hazy appearance. The scent profile of these wines is frequently less fruity and more yeasty than that of a regular wine, smelling virtually identical to that of yoghurt or a German Hefeweizen. Of course, some natural wines are very pure and fruity in their flavor profile. However, if you sample a handful, you’ll notice that the majority of them tilt towards the sour, yeasty end of the range.

  • When making orange wine, the skins and seeds are allowed to remain in touch with the juice during the fermenting process, similar to how red wine is created. Orange Wine: Orange wine is made using old processes and is popular in the Italian region of Friuli and in the adjacent country of Slovenia. Pétillant Naturel (also known as “Pet Nat”) is a natural insect repellent. This is a sort of sparkling wine that is made using the earliest sparkling process known as Méthode Ancestrale, in which the wine is allowed to complete fermenting in bottles, causing it to carbonate naturally and produce a spritz. Pet-Nats made from Chenin Blanc from the Loire Valley should be sought for. Col Fondo It’s Prosecco, but it’s a funky, unfiltered version of it like you’ve never experienced it before

Of course, there are producers all over the world that create natural wines in a variety of styles (including red wines!). Clay amphora pots are used by certain winemakers to ferment their wines or to allow the wine to remain in touch with the skins for a longer amount of time (this is calledextended maceration). Natural wines are unlikely to experience much new oak aging since most producers believe that doing so dilutes the real expression of the grape’s flavor.

Is Natural Wine Better For You?

Many people feel that natural wines are healthier for you since they are made without the use of additives, sulfites, or any other type of manipulation. This is occasionally correct, yet it is also incorrect at other times. Allow me to explain. First and foremost, sulfites in wine aren’t always a negative thing. Although it is a contentious subject, there is currently no proof that sulfites are responsible for wine headaches. First and foremost, natural wines are not filtered or fined, which means that any contaminants in the wine (such as microorganisms and proteins) remain in the bottle once it is bottled.

Tyramine is one of these biogenic amines that has been examined and found to be responsible for the occurrence of headaches and migraines.

They have a high level of sensitivity.

Natural wines with greater acidity are significantly more stable than wines with lower acidity because the increased acidity generates an environment that is undesirable to bacteria (below3.5 pH and preferably closer to 3 pH).

Natural Wine Best Practices

Because natural wines are more delicate than traditional wines, the following is a brief list of optimal handling practices:

  1. Purchase your natural wines from local stores to decrease the danger of deterioration during transportation. Purchased wines should be used within a year of purchase (unless they contain sulfites). Store in your wine refrigerator, cellar, or refrigerator. Never allow your bottles to reach temperatures higher than 80 degrees Fahrenheit (26.7 degrees Celsius). Natural wines should be stored away from any light sources (including LEDs and fluorescents!). Keep open wines that have been sealed with a cork (orvacuvin) in your refrigerator

These recommended practices are excellent for keeping any type of wine that you treasure!

Buying Natural Wine

Natural wines are a mixed bag for me. Some are mind-blowingly fantastic (for example, Gravner), but others are so terrible that I’ve had to reluctantly throw their entirety down the drain. Take a look at this fantastic small list of Orange Wines to try out. Somelees are demonstrated by Moses Gadouche of Les Capriades. This Pétillant Natural from Touraine (Loire) has been downgraded to a “vin de France” status since it does not adhere to the norms of classification. Massale is a selection process.

A Brave New World

Regardless of the negative aspects and potential hazards associated with natural wine, it is now one of the most intriguing types in the wine industry. Natural wine challenges the established quo, calling into question what people consider to be “excellent wine” and even upending regional wine classification systems. Despite the fact that natural wine accounts for less than one percent of all wine produced in the globe, it has recently emerged as the darling of sommeliers throughout the world.

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