Natural wine: Difference between revisions
Created page with "Natural wine refers to a loosely defined approach to viticulture and winemaking that emphasises minimal intervention in both the vineyard and the cellar. While there is no single, legally binding definition, the term is commonly used to describe wines made from organically or biodynamically farmed grapes, fermented with native yeasts, and produced with little or no addition of sulphur dioxide or other oenological inputs.<ref>Robinson (ed.), ''The Oxford Companion to Wine..." |
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== Viticultural principles == | == Viticultural principles == | ||
Natural wine production generally begins in the vineyard. Grapes are usually grown under organic or biodynamic principles, avoiding synthetic fertilisers, herbicides and systemic pesticides. Yields are often kept low to promote grape concentration and physiological balance.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, ISBN 9780062206367.</ref> | Natural wine production generally begins in the vineyard. Grapes are usually grown under organic or biodynamic principles, avoiding synthetic fertilisers, herbicides and systemic pesticides. [[Yields]] are often kept low to promote grape concentration and physiological balance.<ref>Robinson, Harding & Vouillamoz, ''Wine Grapes'', HarperCollins, ISBN 9780062206367.</ref> | ||
Manual harvesting is common, as it allows for selective picking and reduces the need for corrective sorting in the cellar. Healthy fruit is considered essential, since minimal-intervention winemaking leaves little margin for error.<ref>Wine Science: Principles and Applications, Academic Press, ISBN 9780128161180.</ref> | Manual harvesting is common, as it allows for selective picking and reduces the need for corrective sorting in the cellar. Healthy fruit is considered essential, since minimal-intervention winemaking leaves little margin for error.<ref>Wine Science: Principles and Applications, Academic Press, ISBN 9780128161180.</ref> | ||
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== Sensory characteristics == | == Sensory characteristics == | ||
Natural wines display a wide range of sensory profiles. Some resemble conventional wines closely, while others show pronounced oxidative notes, volatile acidity, or textural features derived from extended skin contact or microbial activity. Aromas associated with cider, bread dough, herbs or earth are sometimes encountered.<ref>Understanding Wine Chemistry, Wiley, ISBN 9781118627808.</ref> | Natural wines display a wide range of sensory profiles. Some resemble conventional wines closely, while others show pronounced oxidative notes, volatile acidity, or textural features derived from extended skin contact or microbial activity. [[Aromas]] associated with cider, bread dough, herbs or earth are sometimes encountered.<ref>Understanding Wine Chemistry, Wiley, ISBN 9781118627808.</ref> | ||
Supporters argue that such variability reflects authenticity and transparency, whereas critics view certain expressions as technically faulty. The boundary between character and defect remains a central point of debate.<ref>MacDonald, ''Natural Wine for the People: What It Is, Where to Find It, How to Love It'', Ten Speed Press, ISBN 9780399582431.</ref> | Supporters argue that such variability reflects authenticity and transparency, whereas critics view certain expressions as technically faulty. The boundary between character and defect remains a central point of debate.<ref>MacDonald, ''Natural Wine for the People: What It Is, Where to Find It, How to Love It'', Ten Speed Press, ISBN 9780399582431.</ref> | ||
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Although often perceived as a contemporary trend, natural wine draws on historical practices that predate modern oenology. Before the widespread adoption of sulphur dioxide, filtration and temperature control, most wines were made with minimal technological input.<ref>Phillips, ''A Short History of Wine'', HarperCollins.</ref> | Although often perceived as a contemporary trend, natural wine draws on historical practices that predate modern oenology. Before the widespread adoption of sulphur dioxide, filtration and temperature control, most wines were made with minimal technological input.<ref>Phillips, ''A Short History of Wine'', HarperCollins.</ref> | ||
The modern natural wine movement emerged in France in the late 20th century and has since gained traction internationally, supported by specialised importers, bars and fairs. It is frequently associated with broader cultural movements focused on sustainability, artisanal production and resistance to industrial standardisation.<ref>Amber Revolution: How the World Learned to Love Orange Wine, ISBN 9781623718572.</ref> | The modern natural wine movement emerged in [[France]] in the late 20th century and has since gained traction internationally, supported by specialised importers, bars and fairs. It is frequently associated with broader cultural movements focused on sustainability, artisanal production and resistance to industrial standardisation.<ref>Amber Revolution: How the World Learned to Love Orange Wine, ISBN 9781623718572.</ref> | ||
== Regulation and debate == | == Regulation and debate == | ||