Distinct and unadulterated, natural wines offer huge rewards for those prepared to give them a try
Walk into almost any newly opened restaurant or wine bar these days and you’ll find natural wines on the wine list. Even if they’re not actually described as natural, the chances are many on the list will be. If you’re wondering what exactly natural wine is, you’re not alone.
The term essentially refers to wines that are made without the use of chemical pesticides and herbicides, with minimal sulfites and using wild yeasts found in vineyards rather than those manufactured in a lab. In addition, natural wines are often unlined and unfiltered and, in some cases, even made without oak — or at least no new oak — in an effort to preserve the flavour of the terroir. ‘Nothing added, nothing taken away’ is the natural winemakers’ mantra.
And what do they taste like? The reds are generally bright and juicy — what the French describe as a vin de soif. The whites, however, tend to be more appley and hazy , although fresher, more citrussy styles are now more commonplace. There’s a purity and fragrance to them, though, which is particularly appealing — especially when they’re made from aromatic grape varieties like malvasia and torrontés.
Two main styles characterise the natural wine movement: ‘pet nat’, or pétillant naturel, a light, refreshing semi-sparkling style in which the first fermentation finishes in the bottle ; and orange wines, which are white wines made using the same methods as red wine, by leaving the juice in contact with the skins and seeds.
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