Now a staple at trendy restaurants, natural wine has been described as funky and unusual tasting. Some say it has similar flavors to cider. While it doesn’t suit everyone’s palate, natural wine has undeniably made its mark in the past decade. In fact, some sustainability- and health-oriented consumers say they’re willing to pay more for it than conventional varieties.
What is Natural Wine?
The answer is complicated. Technically, the drink lacks any legal definition, which gives companies free rein in what they deem as “natural.” (The French government recognized a certification system in 2020, though it’s unclear whether any companies will pursue it.)
Still, the industry tends to agree on several factors in the natural winemaking process: The grapes should ideally be grown without pesticides and herbicides, and later fermented without additives, like sulfites and faux oak flavors. Advocates also call for the use of indigenous, or wild, yeast that originates on grapes and around the vineyard and is adapted to local environments — unlike the ones bred in labs to hasten fermentation.
Despite its recent exposure in the U.S., some advocates say that natural winemaking harkens back to the olden days — before industrialization on the heels of World War II sped up a once-delicate process.
