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What is natural wine?
As we found out talking to a number of winemakers, growers, consultants and experts at last month's Vancouver International Wine Festival, it's as unclassifiable as Mother Nature herself.
The exact definition of natural wine is much debated globally. Generally it indicates wine made without any chemicals, and with minimum technological intervention in growing grapes and the winemaking process. It is looking back to historical winemaking, before so many so-called advancements were invented. The term natural wine is used to differentiate it from organic wine and biodynamic wine due to different cellar practices; in most places, organic and biodynamic winemaking allows for sulfites and other additives throughout the process (sugar, yeast, acid, etc.) Some natural wine producers and organizations also mandate dry farming, hand picking, and an absence of fining or filtration. For many in the natural wine movement, there is division in the ranks whether any added sulfites are acceptable or not.
In this series of short clips, Anthony and Treve ask wine professionals from near and afar what their views on natural wine are. See what Ezra Cipes (Summerhill Pyramid Winery), Nikki Callaway (Quails' Gate Winery), Jamie Goode (Wine Anorak), David Scholefield (Haywire Winery), Tobias Busch (St. Urbans-Hof), Pedro Parra (Chilean-based terroir expert), and Alberto Antonini (Italian-based international wine consultant) have to say.
Here are ten of the top wines we consider natural, tasted at Gismondi On Wine over the past year.
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