Classic and natural wine, delivered.

Natural wine is, first and foremost, a farming product. No pesticides in the vineyard, and low intervention is preferred in the cellar. Ethical practices are respected throughout the entire process, especially labor practices.

Not all organic wines are natural, but all natural wines use organically or biodynamically grown grapes, usually hand-harvested. Natural wine has no added or minimal added sulfites (very low sulfites, at 10-80 ppm versus the allowed 350 ppm).

Natural wine can be cloudy or retain sediment due to a lack of fining and filtration (clarification). It might be earthy, slightly effervescent, wild, enjoyably unpredictable, always endlessly interesting. We are aware that it can be an acquired taste, but that's also the beauty of it. Discovery.

Like every other type of wine, any other product really, natural wine can be well-made or poorly made; good or bad. We eschew dogmatism in favor of constant exploration of this fascinating category, selecting our wine based on strict criteria. Yes, natural wine must taste good.

Natural wine stands out for its food-friendly character. Vibrant acidity, lower alcohol levels, textural depth, and clean fruit expression allow natural wine to complement a wide range of dishes. The inherent freshness and digestibility of natural wine mean it can accompany an entire meal without overwhelming the palate.

• Vegetables and plant-based dishes: Earthy, mineral, and herbal tones in natural wine echo the flavors of plant-forward cooking
• Fermented foods: Kimchi, sauerkraut, miso, and pickles share a kinship with natural wine's own fermented character
• Charcuterie and cheese: Natural wine's acidity cuts through richness and highlights savory notes
• Seafood and shellfish: Fresh, saline natural white wines complement ocean-driven flavors
• Asian cuisines: The freshness of natural wine handles spice, umami, and layered complexity with ease
• Grilled and roasted meats: Natural red wines offer enough structure and lift to balance char and fat without heaviness
• Pizza and pasta: Natural wine's acidity enhances tomato, olive oil, and cheese
• Aged, washed-rind, and blue cheeses: Natural wine's complexity and occasional funky edge find a match in pungent, characterful cheeses

This versatility stems from balanced acidity, restrained alcohol, and the absence of heavy oak, excessive extraction, or heavy-handed winemaking that can compete with food.

Temperature matters when serving natural wine. Natural white wine and natural rosé taste best well-chilled, between 45-55°F. Natural red wine benefits from a slight chill, around 55-65°F—cooler than typical room temperature. Natural sparkling wine should be served cold, between 40-50°F. Chilling preserves freshness, tempers alcohol, and improves drinkability across all styles.

Many natural wines improve with air. After opening, aromatics develop, any initial funky notes integrate, and flavors expand. Some natural wines taste even better on the second or third day as controlled oxygen exposure adds dimension.

Store opened natural wine in the refrigerator with a proper seal. Without elevated sulfur levels, natural wine oxidizes more quickly than conventional wine, though many bottles remain enjoyable for several days. Some natural wines actually gain interesting complexity through gradual oxidation.

Natural wine with visible sediment may require decanting or careful pouring. Sediment is harmless but can affect mouthfeel. Some drinkers pour slowly to leave sediment behind; others consider it part of what makes natural wine distinctive.

All of Primal Wine's wines are dry wines. A wine can be considered a dry wine when all the grape sugar has been fermented into alcohol and CO2 by yeast. A dry wine, somewhat improperly but not incorrectly, can be defined as sugar free. All the sugar has been transformed into something else during fermentation.

This is not something exceptional. In fact, most of the wine on the market is fermented dry. Unless we are talking about very specific wines – some sparkling wines, dessert wines, wines used in religious ceremonies, or easy-to-identify mass-produced wine where high residual sugar is a stylistic choice.

Overemphasizing how we sell "zero sugar" wine is not what we do at Primal Wine – that's not our marketing angle. But by virtue of selling dry wine, we are selling "no sugar" or "sugar free" wine. I hope this clarifies some misconceptions about wine. Once again, most wine is dry. Making dry wine is the norm. Making sweet, high-sugar wine is the exception.

When I founded Primal Wine, I didn't think I would change the world or any other nonsense like that. I wanted to create a well-designed and easy-to-use online store focused on natural wine; it's as simple as that. At the time, to my surprise, except for websites run by brick-and-mortar stores, there was no online wine store solely focused on natural wine. With Primal, I just wanted to freshen up the online natural wine scene. I wanted to offer a convenient way for people who don't live in highly gentrified areas of major US cities – where let's face it, most natural wine is concentrated – to access natural wine. And the response has been incredible. We must be doing something right. Andiamo belli!

Joining one of Primal's Natural Wine Clubs offers a variety of benefits:

1. Exclusive access: our natural wine club provides access to limited-edition bottles or wines that aren't widely available in stores. This means you can try unique, small-batch wines, often sourced directly from producers​.
2. Convenience: Wine clubs eliminate the need to search for hard-to-find wines by delivering curated selections right to your door. You can customize your shipments based on preferences such as reds, whites, mixed, sparkling, and orange selections​.
3. Educational Experience: Primal Natural Wine Clubs include detailed tasting notes and background information on each bottle, helping you deepen your understanding of natural wines and their unique production processes. We also include a recipe of the month.

This is what we offer now, and that's the best we can do. But we are always open to suggestions and love to hear what you think we could do to improve our Primal Natural Wine Clubs. Don't hesitate to contact us with any feedback.