Natural Wines

Natural wine is not tied to a specific region but represents a movement that prioritizes minimal intervention in winemaking. It emerged in the mid-20th century in France and Italy, driven by winemakers who sought to return to traditional, organic, and biodynamic farming practices. The philosophy quickly spread worldwide, gaining traction in regions like Spain, Austria, Australia, and the U.S.

The definition of natural winemaking is quite fuzzy, but there are some general guidelines that can be agreed upon by most winemakers

• Grapes are sources from organic or biodynamic vineyards
• Vinification is done only by indigenious yeast, and no use of techniques that would manipulate the taste profile of the wine
• No additives throughout the whole farming & winemaking process, including sulfites

Natural wines are highly variable and reflect the individuality of their makers and terroirs. Common characteristics include vibrant acidity and lively fruit flavors, as well as a raw, unpolished mouthfeel that might include a slight fizz (often due to unfiltered fermentation).

Often, you can also find funky notes at varying levels, including earthy, barnyard, or sour elements that come from natural yeast fermentation. Many natural wines are unfiltered and unfined, giving them a hazy appearance.

Natural wine has become a global phenomenon, reshaping the wine industry’s focus on sustainability and authenticity. Its popularity is particularly strong among younger wine drinkers and in urban markets. Key regions producing natural wines include the Loire Valley (France), Emilia-Romagna (Italy), Spain (Catalonia), and parts of California, Australia, and Eastern Europe (Georgia being a standout for traditional qvevri wines).

Natural wines are often paired with casual dining and adventurous food pairings, thanks to their unique and unpredictable flavor profiles. They continue to challenge traditional winemaking norms, offering a fresh perspective on what wine can be.