Article From Opimian Cellar 312 – Chile, Argentina, Alsace and Landuedoc
Natural wines are often considered to be the world’s first wine style, and it is undeniable that this ancient tradition has made a comeback.
What are natural wines? Simply put, these are wines that are made by fermenting grape juice with no or minimal sulfites added. Conventional wines include the use of sulfites for the purpose of preservation. This is important for stabilization, consistency, antimicrobial control, and much more. Producers who create natural wines believe that when done correctly, the added sulfites are not necessary and the bottle variation that comes from natural wines are to be appreciated.
Although there are various theories as to where it originates from, it is widely accepted that it started in Georgia approximately 8000 years ago when grape juice, skins, stalks, and pips were put into Qvevri (traditional egg-shaped clay vessels) that were sealed and put into the ground to slowly ferment.
Fast forwarding to present day, the question remains if natural wines are just a “fad”, or are they here to stay?
With this style’s persistent growth, it is becoming clearer that this category will be around for quite some time. Now, natural wines are made in just about all wine-producing regions, with the most common countries being France, Italy, Spain, Austria, and Australia.
With the notion of ‘nothing added, nothing removed,’ it is common to find natural wines to be unoaked, allowing the provenance of the grape to shine through as unaltered as possible. It is important to note that the term ‘natural wine’ is not officially regulated and can vary from producer to producer.
The truest expressions of natural wines may include ‘zero-zero’ on the label, a bold statement of no added sulfites or yeasts. Additionally, those who produce natural wines tend to farm biodynamically, sustainably, and organically, as these methods and philosophies often go hand in hand. The production of natural wines generates unique flavor and aroma descriptors, often including words like ‘wild,’ ‘sour,’ ‘Fino sherry,’ ‘sour beer,’ ‘kombucha,’ and, in the most extreme cases, ‘barnyard.’
There are some factors to consider when it comes to natural wines. The flavors and aromas may not be to everyone’s taste, as they can differ significantly from conventional wines. Natural wines can be quite unpredictable due to the reduced or complete lack of added sulfites. The flavors and aromas can vary greatly from vintage to vintage and even change from case to case within the same batch.
These wines can undergo considerable changes even as they sit in the cellar. With a natural wine on your table, there are some interesting food pairings to explore. Try it with a charcuterie plate featuring a couple of ‘funky’ cheese options, such as Roquefort or Taleggio. Additionally, both white and red options pair beautifully with sushi, oysters, or grilled vegetables. Enjoy trying something new in this Cellar