The difference between low intervention wine and natural wine lies in the level of interference by the winemaker during the winemaking process. Natural wine is often referred to as “low intervention” because winemakers strive to minimize their involvement and allow the wine to develop naturally. This means that they do not add any commercial yeast to start fermentation, instead relying on the naturally occurring yeast on the grape skins.
In contrast, low intervention wine can still involve some minimal intervention by the winemaker, such as the addition of a small amount of sulfur dioxide as a preservative. This is done to prevent spoilage and maintain the stability of the wine. However, the use of sulfur dioxide is significantly reduced compared to conventional winemaking practices.
The production of natural wine is a labor-intensive process. The grapes are typically picked and crushed by hand, rather than by machines. This hand-harvesting allows for careful selection of the grapes and ensures that only the best fruit is used in the winemaking process. Additionally, hand-crushing the grapes allows for gentle extraction of the juice, minimizing the risk of harsh tannins or bitter flavors.
Another aspect of natural wine production is the use of organic or biodynamic farming practices. Natural winemakers often prioritize sustainable and environmentally friendly methods, avoiding the use of synthetic pesticides, herbicides, and fertilizers. This helps to maintain the health of the vineyard ecosystem and preserve the natural flavors and characteristics of the grapes.
It is worth noting that natural wine can have a distinctive taste compared to conventional wines. The use of natural yeast strains can lead to more unique and varied fermentation characteristics, resulting in wines with different aromas, flavors, and textures. Some natural wines may exhibit more rustic or funky qualities, which can be appealing to those seeking a more adventurous taste experience.
In my personal experience as a sommelier and brewer, I have encountered a wide range of natural wines. Each wine has its own unique personality and expression of terroir. Some natural wines have been incredibly vibrant and alive, with a true sense of the grape variety and the land it was grown on. Others have had more unconventional flavors and textures, which can be intriguing and thought-provoking.
The difference between low intervention wine and natural wine lies in the level of interference by the winemaker and the commitment to using only naturally occurring yeast and minimal additives. Natural wine production is a labor-intensive process that prioritizes sustainability and the preservation of natural flavors. It offers a unique and diverse range of wines that can be a delight to explore and experience.