Natural wine has been around longer than your favourite sommelier's moustache. It's the oldest way of making wine - before, there were industrial additives and lab-grown yeasts. Although it's gained popularity recently (yes, sometimes even among guys with moustaches), it's not a fad. Many of the world's best wines are made with minimal intervention, and many winemakers have been making natural wines for decades, long before Instagram made them cool.
It depends on what you mean by ‘healthier’. If you expect it to detoxify your liver while you sip it, then I'm sorry. But if you're looking for a wine with fewer additives, less manipulation and an overall lower sulphite content, then it is indeed a cleaner choice. Some people tolerate natural wines better (especially those who are sensitive to added sulphites or industrial additives), but it's still alcohol, so it's important to enjoy it in moderation.
It would be nice. Most commercial wines are heavily processed - think lab-created yeasts, synthetic tannins, acid adjustments, heavy filtration and up to 70+ approved additives. Natural wine, on the other hand, is simply fermented grape juice made with indigenous yeasts and little to no intervention. It's more like farm-to-table wine compared to a fast food milkshake with stabilizers.
It depends on the wine. Many natural wines are meant to be enjoyed fresh, but some age beautifully, especially those with good acidity and structure. The idea that natural wine can ‘spoil’ is a myth - in the past, wine was stored in amphorae and barrels without chemical stabilizers. A well-made natural wine can develop just as well as any great traditional wine.
Not necessarily. Organic and biodynamic refer to agricultural practices, while natural wine refers to minimal intervention in the winemaking process. Some organic or biodynamic wines are still industrially manipulated, while natural wine avoids this. So while many natural wines are also organic or biodynamic, not all organic wines are truly natural.
No. While some natural wines are unfiltered (resulting in cloudiness), many are clear and classic in style. As for the ‘funk,’ that's a stylistic choice - some natural wines have earthy, wild flavours, but many taste like elegant, traditional wines. Don't assume that every bottle smells like a farmhouse rave.
‘Different’ is not necessarily bad - it just means that you are tasting something lively and unique. Since natural winemakers don't use lab-grown yeasts, each wine develops its character. Some have a bright acidity, others a light spritz, and yes, some can get a little wild. But weird? That depends on your palate. If you're used to mass-produced wines that taste the same every year, natural wine might surprise you.
Hangovers are caused by alcohol, dehydration and overindulgence - not just sulphites or additives. However, some people report fewer headaches with natural wines, possibly because they lack synthetic chemicals and excess sulphites. That said, if you drink a whole bottle, you'll still feel it the next morning.
Sometimes, but not always. Natural wines often have a more balanced alcohol content (especially compared to over-extracted, high-alcohol conventional wines), but many are still in the 12-14% range. This depends on the grape variety and the winemaker's style.
Not necessarily. While some of the sought-after natural wines command high prices, there are also many affordable options. Conventional wines benefit from economies of scale (big brands can mass-produce cheap bottles), while natural wine producers often work on a small scale, which can drive up prices. But for $20 to $30, you can still find excellent, honest natural wines.
This is usually due to residual fermentation in the bottle - in other words, there is still some life left in it. Unlike conventional wines, which are heavily filtered and stabilized, natural wines can have a hint of unexpected fizz. A quick decant usually solves the problem unless it is intentional (as with Pét-Nat).
Firstly, most natural wines contain sulphites - just in much smaller quantities than conventional wines. Secondly, natural wines can last just as long as traditional wines if stored properly. Winemakers who make few interventions rely on acidity, tannins and careful winemaking rather than chemical preservatives.
No. Some winemakers lightly filter their wines to remove excess sediment without changing their character. Others prefer to leave them raw and cloudy. But you shouldn't assume that every bottle will look like orange juice.
Not really. Cork flavour (TCA) occurs in both natural and conventional wines. However, natural wines are more susceptible to volatile acids or Brettanomyces (wild yeasts), which can develop a musty flavour. A good winemaker for natural wines prevents faults through careful handling.
If it stays open for days, yes. But this applies to any wine. Proper storage and sealing prevents premature oxidation. If you don't drink a bottle all at once, you should refrigerate it and drink it within a few days.
In general, yes. Producers of natural wine avoid synthetic pesticides and herbicides, using minimal intervention and often sustainable farming methods. Many also use recycled or lighter glass bottles to reduce their carbon footprint.
Not always, but many producers of natural wines attach importance to fair working conditions. Industrial wine production often relies on cheap labour, whereas small producers tend to pay more attention to sustainability and ethical cultivation. It's important to research the producers if this is important to you.
Not really. Large-scale wine production relies on consistency, which requires additives, filtration and lab-grown yeasts. True natural winemaking is labour-intensive and cannot be easily scaled up.
Because wine industry regulations are slow to adapt. France has recently introduced a certification for ‘Vin Méthode Nature,’ but in most countries, there are no strict rules. It is, therefore, important to know your producers and importers.
Pay attention to transparency on the part of the producer. Trust importers who specialise in natural wines. Apps like Raisin can also help you find good producers and locations. If a winery keeps its process secret, the wine is probably not natural.
