Are you a wine lover? Curious about the buzz surrounding natural wine but hesitant to ask questions? Don’t worry, you’re not alone. Natural wine has become increasingly popular in recent years, and with that comes a lot of curiosity and confusion. You may have heard terms like “organic wine” or “preservative-free wine,” but what exactly does that mean? If you’re new to the world of natural wine or just want to learn more, we’ve got you covered. Here are seven common questions about natural wine that you may have been too hesitant to ask.
Question #1
Are natural wines more prone to spoilage due to minimal intervention?
One of the defining characteristics of natural wine is the minimal intervention philosophy in its production, which often leads to questions about its susceptibility to spoilage. Because natural winemakers limit or entirely forego the use of sulphites, compounds traditionally used for their preservative qualities, natural wines can indeed be more sensitive to temperature changes, light, and oxygen exposure. The absence of chemical stabilizers means that natural wines must be handled with care, stored correctly, and often consumed relatively soon after purchase to enjoy them at their best. This sensitivity does not inherently mean that natural wines are of lower quality; rather, it underscores the importance of understanding and respecting the nature of these wines. Their vulnerability to spoilage is a testament to their purity and the minimalistic philosophy of their production process, which seeks to interfere as little as possible with the wine’s natural journey from grape to glass.
Question #2
Is Natural Wine Different from Organic or Bio-dynamic Wine?
Organic wine is defined by its production process, which mandates the exclusion of synthetic pesticides and fertilizers in the vineyard. The certification for organic wines is stringent, focusing on the agricultural practices leading up to the harvest. Biodynamic wine takes this philosophy a step further, incorporating principles of biodynamic agriculture that view the vineyard as a self-sustaining ecosystem. This approach includes the use of holistic preparations and composts, and it often follows an astronomical planting calendar, aiming to align agricultural practices with the broader cosmos.
Natural wine, in contrast, primarily emphasizes the winemaking process rather than the specifics of how the grapes are grown. It champions minimal intervention techniques, striving to present the wine in its most unadulterated form. This means natural winemakers typically eschew the addition of commercial yeasts, opting instead for wild or native fermentations. They minimize or completely avoid the use of sulphites, which are common preservatives in other wine types.
Question #3
Is Natural Wine Good for Health?
The debate on the health benefits of natural wine versus conventional wine is ongoing, with enthusiasts often highlighting the absence of synthetic chemicals and preservatives in natural variants as a key advantage. Preliminary studies suggest natural wines might harbour elevated levels of antioxidants, including resveratrol, known for its beneficial effects on heart health and potentially offering protection against certain diseases. The lack of added sulphites, commonly used in conventional wines, is also pointed out as a potential health benefit, as some individuals may be sensitive or allergic to these compounds.
Question #4
Does Natural Wine Taste Better?
Natural wines are renowned for their unique and diverse flavour profiles, which are often described as more vibrant, nuanced, and reflective of their terroir compared to conventional wines. This distinctiveness is attributed to the minimal intervention philosophy of natural winemaking, allowing the grapes’ natural characteristics and the environmental influences of the vineyard to shine through. Without the use of additives and preservatives, each bottle of natural wine presents an unaltered expression of its origins, which can be a delightful discovery for those accustomed to more standardized tastes. However, this also means that natural wines can challenge conventional palates, presenting flavours that might be unfamiliar or unexpected.
Question #5
Does Natural Wine Give You a Hangover?
Many enthusiasts suggest that natural wine might be less prone to causing hangovers because it typically contains fewer sulphites and other additives than conventional wine. These components are often blamed for contributing to the severity of hangovers. However, it’s critical to remember that the main culprit behind hangovers is alcohol itself, not necessarily the presence or absence of certain additives. Consequently, how you drink matters just as much as what you drink. Ensuring adequate hydration, eating well, and moderating your intake are all strategies that can help mitigate hangover symptoms.
Question #6
How to Store and Serve Natural Wine?
To preserve the integrity and unique character of natural wines, it’s essential to store them in an environment that shields them from the adverse effects of light and temperature fluctuations. A stable, cool environment, ideally between 45°F to 65°F (7°C to 18°C), prevents the wine from premature aging or spoilage. Avoid areas where the bottle may be exposed to direct sunlight or heat sources, which can degrade the quality of the wine rapidly. When it comes time to serve natural wine, the process of decanting plays a pivotal role, especially for wines that are unfiltered and may have sediment. Decanting gently separates the wine from any sediment that has formed, ensuring a smoother taste experience. It also introduces oxygen to the wine, which can enhance its aromas and flavours, allowing the wine’s full complexity to shine through. Temperature-wise, serving natural white wines slightly chilled and red wines at just below room temperature can amplify their inherent qualities.
Question #7
Is natural wine a marketing gimmick to sell more expensive wine?
While it’s true that natural wines can sometimes be more expensive, this pricing often reflects the meticulous care, smaller yields, and labour-intensive methods employed by natural winemakers. These producers typically operate on a smaller scale compared to conventional wineries, which can increase production costs per bottle. Moreover, the emphasis on organic or biodynamically farmed grapes, minimal intervention in the winemaking process, and the avoidance of chemical additives can result in a more complex and time-consuming production process. These factors, combined with the growing consumer demand for wines that are perceived as cleaner, more authentic, and environmentally friendly, contribute to the pricing of natural wines and natural wine delivery in Sydney.
