Natural Wine Definition
Natural winemakers also reject the homogenization of taste and the predominance of international grape varieties, preferring instead autochthonous grape varieties, focusing on the concept of terroir – the much-debated “taste of place”. In the 2000s, natural wine importers such as Lefcourt and Louis/Dressner grew and gained prominence in the United States. Natural wine – first from France, then elsewhere – has gone from a niche interest of “connoisseurs” to a booming trend. In the beginning, Lefcourt recalls, “there were a lot of conversations with deaf ears to communicate and build understanding.” “I don`t think any clean water leads to a hangover,” says Scruggs. “I don`t think it`s related to sulfur because it`s already a natural byproduct. Yes, there are producers who grow a lot of it – but usually it`s bulk wine and it`s the [other] additives that don`t need to be listed. “So drink responsibly and don`t be stupid. 👉 Yes, a natural wine is necessarily made from organic grapes (this is one of the essential requirements). However, the opposite is not true. An organic wine is not necessarily a natural wine, as a number of inputs can be used in winemaking. For more information, we recommend reading our article “Natural wine vs organic wine”. Over the past twenty years, more and more winemakers have not only turned to organic and biodynamic cultivation, but have also chosen a different approach to viticulture: natural winemaking.
It should be noted that for some producers, natural winemaking has always been the only choice: some of them have always produced wine naturally. Already about 50 wines of the 2019 vintage have been designed to be sold with the first batch of Vin Méthode Nature logos, with many others in the starting blocks. According to Sébastien David, nearly 140 people (including consumers) have registered firstname.lastname@example.org with the Syndicat de Défense des Vins Naturelles by email. The French union is already in talks with similar organisations in Spain and Italy and expects similar programmes to be introduced there. After all, sulfite-free wines are much more unstable in the long run. They are very sensitive. So if natural wines are mishandled by the shipper or retailer, they are much more likely to spoil. Natural wines are much more stable with higher acidity as they create an undesirable environment for microbes (below 3.5 pH and preferably closer to 3 pH). In summary, if the law were to mention the list of ingredients on wine bottles (like any other food product, but the conventional wine lobby is quite powerful…), a natural wine would only have the word “grape” (with some sulfites), while a so-called “conventional” wine could have more than 80 inputs.
Here`s a little overview: “There`s a misconception that natural wine is a thing — whether it`s `funky` or `not clean,`” says Scruggs. And that`s an injustice. Because natural wine can still honor your palate if you`ve drunk wine at the supermarket, but what`s cool is that it`s chemical-free, and that`s great. Consumers shouldn`t be afraid to tell sommeliers and wine merchant owners they want a natural wine that tastes like a two-dollar mandrel, she says. As Pascaline Lepeltier, a longtime advocate for natural wine, told GQ, “Whatever you like as a more traditional wine drinker, you can find a [natural] alternative anywhere in the world.” The definition of a natural wine seems simple: “It is a wine without synthetic chemicals or oenological inputs, made from organic grapes harvested by hand”. Almost. Sulphites in wine are the subject of debate. While it is generally accepted that a natural wine may contain less than 30 mg/l of total SO2, some producers and drinkers of natural wines do not make concessions. For them, a natural wine should not contain added sulphites. Another important prerequisite for classifying a wine as Vin Méthode Nature is that sulphites, the complete antioxidant and disinfectant for wine and grapes, are not added at all or only modestly shortly before bottling, so that the final sulphite content of the wine does not exceed 30 mg/l. Natural wine promoter and my colleague Master of Wine Isabelle Legeron sets a maximum of 70 mg/l for wines presented at their RAW wine fairs, so 30 mg/l is quite strict. Alice Feiring, one of the media`s first drum drummers for the natural wine movement, wrote her first article in 2001, exposing the crazy scientist-type machinations of conventional wine for the Times; In 2005, she reported on the trend of natural wine bars in Paris.