Natural wine is a construct, a name that people have used to help define their approaches to wine. The problem is that there is no official definition of what makes natural wine natural, so natural wine advocates tend to bash one another to promote their definition.
This is sad because the idea of natural wine in almost all of its guises is a good one. We owe it to ourselves to become familiar with these wines- not what they are (let the geeks hash that out), but what they taste like.
The wine that used to be an accident has today become a scientific/industrial product. Somewhere in between lies some ideal. That ideal may or may not be to your liking, but you should really investigate what’s going on. For example, the use of indigenous yeasts is increasingly in vogue. I love the way these naturally fermented wines express themselves, more complexity, less fruit and a different texture all await you!
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