Natural Wine

What it is

Natural wine grew out of a growers' movement with strong roots in Beaujolais, the Loire and the Jura, aiming to intervene as little as possible in the vineyard and the winery. It can be white, red, rosé, orange or sparkling, and usually shows very direct fruit, lively acidity and sometimes haze or unconventional notes. There is no general legal definition in the European Union: the term rests on producer associations and charters, so its meaning can vary. It is a style that draws very different reactions from guests and professionals alike.

How it is made

Typically it starts with organically or biodynamically grown, hand-picked grapes, fermented with native yeasts without adjustments or additives. Filtration and fining are usually avoided, and sulphites are added in very small doses or not at all. As it is defined by method rather than grape, it can be made from any variety.

What to serve it with

• Artisan charcuterie
• Bistro dishes
• Roasted vegetables and pickles
• Raw-milk cheeses
• Spiced Asian dishes

On the wine list

• Many guests ask for it: it helps to have at least one option by the glass and to explain the style before serving.
• Keep open bottles chilled and well stoppered; with little sulphite, some evolve quickly once opened.
• Separate natural, certified organic and biodynamic on the wine list, and avoid presenting natural wine as healthier.