There's been a lot of talk about so-called "natural" wines in recent years. Indeed, among the wine cognoscenti, it seems to be all the rage. The casual wine drinker may wonder what all the fuss is about and just go back to his Barefoot Pinot Grigio.
However, if you are a more serious, discriminating wine consumer with a hankering to educate yourself about this relatively new direction in wine production, may I draw your attention to the attached article which I just recently came across, but was originally published in May 2018 in The Guardian (London). Well-researched and comprehensive, yet highly readable for the non-professional consumer with a keen interest in learning more about this genre of wine, it provides a fascinating history of the movement, featuring the movers and shakers behind this new, yet ancient, method of producing wines, reaction from critics from across the spectrum and suggestions for where to begin your exploration.
Although there's no official or legal definition of natural wine, it basically comes down to wine produced with minimal intervention, natural yeast and no pesticides or added chemicals. Not surprisingly, the results can be hit or miss from year to year, but as producers gain more experience, consistency and quality continue to improve. In the end, as one winemaker is quoted, "it's not for everyone ... but it's totally pure."
If you're just starting out to explore these wines, I highly recommend sampling wines imported by Kermit Lynch, which are often produced in the "natural" way. I've rarely been disappointed with his selections. Cheers!
https://getpocket.com/explore/item/has-wine-gone-bad?utm_source=pocket-newtab
P.S. For those of you who attended my class on Finger Lakes Wines, please note that the winemakers of Ravines will be at Fork this Thursday, and their wines will be featured Wednesday through Friday. See this link for more info:
https://www.localwineevents.com/events/detail/759516/source-juice-email#details-section
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