Style
Natural wine
NATCH-er-ul
A philosophy, not an appellation
Low-intervention winemaking: organic or biodynamic fruit, indigenous yeasts, little or no added sulfur, and a wide quality range from profound to feral.
- fresh fruit
- cider
- funk
- flowers
- earth
There is no single legal definition. In practice it means farming without synthetics and winemaking without a kit of additives. Sulfur dioxide, used for centuries to keep wine stable, is the flashpoint: some add none, some add a little at bottling.
Cloudiness, spritz, and a bit of reduction are common. So are volatility and refermentation when the work is sloppy. 'Natural' is not a synonym for good. Taste it. If it smells like a cider-bar accident, it might be one.
The best natural wines taste like fruit and place with the volume knob still on. They often want a chill, a hearty table, and a short cellar life. Store them cool. Drink them with curiosity, not dogma.
At the table
Service
Often better at 50–57 °F (10–14 °C) than room temp. A short decant can blow off reduction (struck match).
