When it comes to wine, the terms “natural” and “more natural” are buzzing in the industry, and for good reason. Natural wine is all about minimal intervention—think organic or biodynamic farming without synthetic pesticides or fertilizers. In the winery, natural winemakers embrace wild yeasts for fermentation, steer clear of additives, and keep sulfites to a minimum. This hands-off approach allows the wine to truly express its terroir and the unique character of the grapes.
In stark contrast, commercial wine making prioritizes consistency and predictability. Here, winemakers often rely on a range of additives, such as sulfites and enzymes, to achieve a stable product. Cultured yeasts are commonly used to ensure that fermentation proceeds smoothly, resulting in wines that are often uniform and lack the individuality found in natural wines.
However, there’s a burgeoning trend towards “more natural” wine making, which seeks a balance between these two extremes. This approach allows for some intervention while still focusing on authenticity. Winemakers might use a small amount of additives for stability and judiciously incorporate oak to enhance complexity without overwhelming the wine’s essence. They may start with wild yeasts and, if needed, supplement with cultured yeasts to ensure fermentation completes successfully.
As consumers increasingly seek wines that reflect their values—sustainability, authenticity, and quality—the distinction between natural and more natural wine making becomes ever more significant. It’s an exciting time to explore the diverse world of wine, where every bottle tells a story of its origin. Cheers to that!
