What is Natural Wine? Natural Wine, Explained

The natural wine movement has emerged as a significant force in the global wine industry, advocating for sustainable viticulture and minimal intervention in the winemaking process. This movement prioritizes organic and biodynamic farming practices, eschewing synthetic chemicals in favor of natural alternatives. In the cellar, natural winemakers utilize indigenous yeasts for fermentation and avoid additives like sulfites, resulting in wines that authentically express their terroir. The rise of natural wine reflects a growing consumer demand for transparency, environmental responsibility, and authenticity in winemaking, challenging conventional practices and reshaping the landscape of modern wine culture. As we delve deeper into the principles and impact of this movement, we explore its roots, key figures, and the unique characteristics that define natural wines.


Table of Contents

  1. The Snapshot
  2. Overview
  3. Main Characteristics
  4. Natural Winemaking v. Conventional Winemaking
  5. Natural Wine v. Organic Wine v. Biodynamic Wine
  6. How does Natural Wine Taste Like? How does it Look?
  7. Why Should I Try Natural Wine?
  8. Is Natural Wine Healthier than Regular Wine?
  9. Is Natural Wine Headache-free?


Natural Wine: The Snapshot

Natural wine is a type of wine made in small batches from hand-harvested organic or biodynamic grapes with minimal intervention in the cellar. These are the main characteristics of natural wine:


Natural Wine's Significance

In the last twenty years, an increasing number of wine producers have not only shifted to organic and biodynamic farming, but they have also adopted a different winemaking approach: natural winemaking. It must be noted how for some producers, natural winemaking has always been the only choice: some of them have always been making wine naturally.

Natural winemaking has become a movement akin to a revolution, a nemesis to the industrialization and homogenization of wine in the past three decades. Natural wine producers are at the forefront of this movement, rejecting industrial winemaking techniques and the excessive use of pesticides, fungicides, herbicides or fertilizers in the vineyard.

Natural winemakers also reject the homogenization of taste and the predominance of international grape varietals, instead preferring indigenous varietals and focusing on the concept of terroir – the much debated “taste of place.”

Natural wine is still to some extent, and to mainstream audiences, a mysterious subject despite its surge in popularity. Here we’ll try to explain what natural wine is and dispel some misconceptions.


Natural Wine's Main Characteristics

  • Natural wines are made with minimal intervention in the cellar during the winemaking process.
  • Natural wines are made with natural yeast; no industrial yeast is added to trigger fermentation or add a particular flavor to the wine.
  • The fermentation process is not controlled by chemicals or temperature-control devices.
  • Sulfur dioxide in minimal quantities is the only substance added to natural wines, serving as a stabilizer and preservative.
  • Natural wines are often bottled unfined and unfiltered and as a result, sediment collects at the bottom of the bottle.
  • Natural wines are made with organically or biodynamically-farmed grapes even though in some cases they are not certified. Learn more about organic wine and biodynamic wine.
  • Natural wine producers tend to work with indigenous grape varietals including long-forgotten ones.
  • Natural wines are made adopting fair and ethical labor practices both during harvest and in the farm work leading up to harvest as well as in the cellar. There can be no natural wine if someone's labor and is exploited and basic human rights not respected.


Natural Winemaking v. Conventional Winemaking

To better understand what natural winemakers are opposing, it is essential to have a look at some of the most common substances and techniques used in conventional winemaking:

  • Lab-grown yeasts
  • Antimicrobials
  • Antioxidants
  • Acidity regulators
  • Filtering gelatins
  • Fining agents such as egg white, casein, isinglass
  • Electrical fields treatment
  • Gas injections to aerate the wine
  • Reverse osmosis technique to control the alcohol to juice ratio
  • Temperature control


Natural Wine v. Organic Wine v. Biodynamic Wine

Natural wines are the product of a winemaking approach that might or might not be utilized to produce all organic or biodynamic wines. In other words, not every organic or biodynamic wine is also a natural wine, but every natural wine is made with grapes farmed organically or biodynamically.

There is no shared definition or protocol establishing what a natural wine is the same way there are well-defined regulations for what can be considered organic or biodynamic. There are in fact certifying bodies both for organic wines (USDA) and Biodynamic wines (Demeter USA).

It is not uncommon for organic or biodynamic wines to be made following a conventional winemaking approach. This does not mean that organic or biodynamic wines – that is wines made with organically or biodynamically farmed grapes – are of inferior quality or less "pure".

Conventional winemaking can be fine, insofar chemical substances and procedures are not abused to the extent that the final product is an adulterated glob. However, at Primal Wine we believe that natural wine represents the purest and most authentic form of wine available on the market.


How does Natural Wine Taste Like? How does it Look?

Natural wine can taste dramatically different from other types of wine. Natural wine, in some cases, has a level of acidity comparable to that of a Belgian-style sour beer or even Kombucha. Natural wines are only rarely aged in new oak, and therefore they tend to be less round and supple; they are also less extracted and so lower in alcohol.

Natural wine is usually unfined and unfiltered, and therefore it can look murky, definitely murkier than standard wine. This is especially true for some white wines. To some people natural wine is funky, wild, and unpredictable; to others, including us, is exactly how wine is supposed to taste.


Why Should I Try Natural Wine?

A few important points we like to stress at Primal Wine:

  • Natural wine might not be for everyone but everyone should definitely try it. Natural wine can taste very different from traditional wine and if anything, it is a very interesting and potentially life-changing experience.
  • Same as with other wines – non-natural wines, conventional, industrial wines – there are good natural wines and bad natural wines; well-made natural wines and flawed natural wines. However, natural wines are by definition more ethical. At Primal Wine we taste all our wines and make sure they are the best natural wines available on the market.
  • We might not believe that natural wine is the best wine for you (we secretly do) or even good for you; however, we do believe that synthetic pesticides and herbicides are awfully bad for you. Science believes that too.


Is Natural Wine Healthier than Regular Wine?

Decades of scientific research tells us that wine does, in fact, contain substances which, if ingested with the utmost moderation, have beneficial effects. However, it would be irresponsible and ultimately anti-scientific to claim that natural wine is good for your health – or any wine for that matter.

At Primal Wine we are very clear on one thing above all else: wine contains alcohol and alcohol, especially in excess, is not good for you. At Primal Wine we believe that wine should be consumed responsibly, with moderation, whenever possible paired with food, and of course with friends and family.

At Primal Wine we care way too much about wine to be cunning about natural wine's supposedly magical beneficial effects on people’s health.


Is Natural Wine Headache-free?

Again, it would be irresponsible to make such a claim, and for two very simple reasons:

  • There is no scientific proof that sulfites cause a headache. Wine-related headaches are in fact highly subjective and can be caused by a wide array of factors, not just sulfites.
  • Natural wines do contain sulfites even though there are no added sulfites. Sulfites form naturally during the winemaking process. There is no such thing as wine with no sulfites.
  • However, it is true that natural wine has an incredibly low amount of sulfites and therefore for those who are highly sensitive to sulfites, or even mildly intolerant, it is the best option on the market


Why Might Wine Give You a Headache?

  • Alcohol Content: Alcohol can make you dehydrated. Plus, it expands your blood vessels – a potential headache trigger for some.
  • Histamines: These are more common in red wines. If you're sensitive to histamines, they could be the headache source.
  • Tannins: Found mainly in red wines, tannins come from the grape's skin, seeds, and stems. Some folks believe they cause headaches by making the body release serotonin.
  • Sulfites: These preservatives get a bad rap for causing headaches, but many foods have even more sulfites than wine. The jury's still out on this one.
  • Tyramine: Present in both red and white wines, tyramine can increase blood pressure, leading to headaches in some people.
  • Sugar Content: High sugar can lead to a headache, especially if the wine quality isn't great and sugar is added to mask it.
  • Drinking Patterns: Drinking wine too quickly or without food can boost alcohol absorption. This might dehydrate you, causing that pounding in your head.
  • Congeners: These are fermentation byproducts, especially in red wines. If you're sensitive, they might be the headache culprit.
  • Personal Sensitivities: Some people just react differently to certain wine components.


If you're one of those unfortunate souls who get headaches after a glass or two, chat with your doctor. They might have some tips or insights for you. Don't believe marketeers, clean wine gurus, no-sulfites, zero sugar, sugar free, or any other zealot who's out there telling half truths, at best.


Key Figures in Natural Wine

Central to the success of this movement are several key figures, pioneering wine producers, and influential advocates who have tirelessly promoted natural wine and its principles.


Jules Chauvet

Jules Chauvet is often regarded as the godfather of the natural wine movement. A chemist and winemaker from Beaujolais, France, Chauvet's research in the mid-20th century laid the groundwork for natural winemaking practices. He advocated for the use of indigenous yeasts, low or no sulfur additions, and the importance of terroir. His teachings influenced a generation of winemakers who sought to produce wines with minimal intervention.


Marcel Lapierre

Marcel Lapierre, one of Chauvet’s disciples, became a pivotal figure in natural wine. Taking over his family's estate in Morgon, Beaujolais, Lapierre transitioned to organic farming and embraced Chauvet's principles. His wines gained international acclaim for their purity and vibrancy, inspiring many others to follow suit. Lapierre's legacy continues through his children, Mathieu and Camille, who now run the estate.


Jean Foillard

Jean Foillard, another disciple of Jules Chauvet, is a celebrated natural winemaker in Morgon, Beaujolais. Foillard's wines, known for their depth and complexity, are produced using organic farming, indigenous yeast fermentation, and minimal sulfur. His Morgon "Côte du Py" is particularly esteemed among natural wine enthusiasts.


Nicolas Joly

Nicolas Joly, based in the Loire Valley, is a leading advocate of biodynamic viticulture. His estate, Coulée de Serrant, is one of the most famous biodynamic vineyards in the world. Joly’s rigorous application of biodynamic principles and his articulate advocacy for the method have made him a significant figure in natural wine.

 

Guy Breton

Guy Breton, affectionately known as "Petit Max" among friends, is a celebrated natural winemaker from the Beaujolais region in France. He took over his family's domaine in Morgon in 1986, following the footsteps of his grandfather. Inspired by the traditionalist Jules Chauvet, Breton, Marcel Lapierre, Jean-Paul Thévenet, and Jean Foillard became known as the "Gang of Four" for their pioneering efforts in natural winemaking. This group was influential in revitalizing Beaujolais' reputation by emphasizing organic farming practices and minimal intervention in the cellar.

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