The point of natural wine lies in its authenticity and the representation of its place of origin. Natural wine is made using indigenous yeast and minimal additions, which allows the true character of the grapes and the terroir to shine through. This approach to winemaking is often referred to as low-intervention or minimal-intervention winemaking.
When you use indigenous yeast, you allow the natural yeast present on the grape skins and in the winery to ferment the grape juice into wine. This is different from commercial yeasts that are often used in conventional winemaking, as these yeasts can impart specific flavors and aromas that may not reflect the true essence of the grapes and the vineyard. By relying on the natural yeast, you are essentially capturing the unique microbial biodiversity of the vineyard, which can contribute to a more complex and distinct flavor profile in the wine.
Additionally, the minimal use of additives and interventions in natural winemaking allows the wine to express its true character. Conventional winemaking often involves the use of sulfur dioxide (SO2) as a preservative and various other additives for flavor enhancement, stabilization, and color correction. While these interventions can be useful in certain circumstances, they can also mask the natural flavors and aromas of the wine. Natural winemakers aim to minimize or completely eliminate the use of these additives, allowing the wine to speak for itself.
Drinking natural wine provides a much truer representation of where it comes from. Each vineyard has its own unique combination of soil, climate, and grape varieties, which contribute to the distinctiveness of the wine. By practicing minimal-intervention winemaking, natural winemakers allow these factors to shine through in the final product. This means that when you drink a natural wine, you are experiencing the true essence of the vineyard and the region.
In my own experience as a sommelier, I have found that natural wines often have a greater sense of “terroir.” Terroir is a term used to describe the combination of factors that give a wine its unique sense of place. When drinking natural wines, I have been able to taste the soil, the climate, and the grape variety in a way that is not always present in conventionally made wines. This can be a truly remarkable and enlightening experience for wine enthusiasts who are seeking a deeper connection to the land and the winemaking process.
Furthermore, natural winemaking is often associated with sustainable and environmentally friendly practices. Many natural winemakers prioritize organic or biodynamic farming methods, which reduce the use of synthetic pesticides and fertilizers. They also tend to focus on preserving the health of the soil and promoting biodiversity in the vineyard. This commitment to sustainability aligns with the growing consumer demand for products that are produced with minimal impact on the environment.
While natural wines may not always fit the traditional flavor profiles that some wine drinkers are accustomed to, they offer a unique and authentic experience that cannot be replicated by conventional winemaking methods. The point of natural wine is to celebrate the diversity and individuality of each vineyard, while also promoting sustainable practices and a more transparent approach to winemaking. So, if you're looking to explore wines that truly capture the essence of their origin, natural wines or low-intervention wines are definitely worth exploring.