Natural wine is a term used to describe wines produced with minimal intervention both in the vineyard and the winery. This means that no artificial chemicals or additives are used during grape growing or winemaking processes. The primary goal of natural winemaking is to express the true essence of the wine without interference, though the exact interpretation can vary.
Conventional winemaking involves common interventions to achieve desired flavors, appearances, and stability. These include fining, filtering, degassing, and using over 50 approved additives, such as synthetic yeasts and liquid oak extracts permitted in Europe and the U.S. In contrast, natural winemaking avoids these manipulations, aiming for viticulture free of herbicides and pesticides, and winemaking without artificial additives. This approach embraces traditional practices, producing wines that are produced naturally and reflecting ancient methods. While not all organic wines are natural, all natural wines use organically or biodynamically grown grapes, typically harvested by hand. They may also contain no or low sulfites (10-100 parts per million) to preserve the wine and prevent oxidation.
Natural wines often retain sediment and can appear cloudy due to the lack of filtration and clarification. Their flavors can be earthy, effervescent, and wild, offering a unique and sometimes unpredictable tasting experience. Enthusiasts use terms like true, raw, and unadulterated to describe these wines, which may exhibit hazy, funky, or sour characteristics. Each natural wine is distinctive, influenced by its terroir and fermentation techniques.
Currently, "natural wine" is not officially regulated outside of France, where "vin méthode nature" has a governed designation following a three-year trial label. In the U.S., certifications exist for organic and biodynamic vineyards but not specifically for natural wines. Wine shops and lists often highlight biodynamic, natural, organic, or sustainable wines using specific symbols or colors, similar to kosher or vegan labels.
Natural wines are not necessarily better or healthier than conventional wines. The idea that sulfites cause hangovers is not scientifically proven, so natural wines do not guarantee fewer hangovers. However, some consumers feel better after drinking natural wines, similar to how natural honey can feel less processed than refined sugar.
Natural wine celebrates simplicity in the same way that chefs highlight seasonal produce with minimal preparation. This reverence for restraint echoes the ancient methods of winemaking, where minimal intervention allows the wine to express its true nature. Winemakers using natural methods often eschew modern conveniences, harkening back to historical practices.
The modern natural wine movement has been shaped by various influencers, including California wine merchant Kermit Lynch, who advocated terroir-driven wines in the 1980s. Though the term "natural wine" has only recently gained popularity, its principles reflect a return to traditional, small-scale production methods.
Examples of natural winemaking include Costador's fermentation of the indigenous black grape Sumoll in clay amphorae in Catalunya, AmByth Estate's traditional foot-crushing of grapes in Paso Robles, and France's Les Capriades' hand-disgorged pétillant naturel. These practices highlight the diverse and artisanal nature of natural winemaking.
Natural wine appeals to consumers who care about their wine's origins and production methods. Whether enjoying a pét-nat or a Pinot Noir, these wines offer a unique and authentic experience that celebrates the artistry of minimal intervention winemaking.
