Wine has been an intrinsic part of human culture for thousands of years.

Its history spans continents, societies, and civilizations, but today, the wine world faces a new trend—or perhaps a return to old practices—known as "natural wine."

To truly understand what makes natural wine distinct, we need to explore the past, present, and future of wine, paying close attention to how natural and regular wines differ, and why natural wine resonates with an increasing number of wine lovers.

In this article, we will break down the philosophy behind natural wine, examine how it compares to regular wine, and uncover why this ancient approach to winemaking is more relevant than ever.

1. A Brief History of Wine: From Ancient Times to Modern Day

The Origins of Wine

Wine's history stretches back around 8,000 years, with the earliest known evidence of winemaking found in Georgia. In these early days, wine was a natural product, with grapes fermenting spontaneously in clay vessels. The process required minimal intervention, allowing nature to work its magic.

Winemaking techniques spread throughout the Mediterranean, particularly to Egypt and Greece, eventually reaching the Roman Empire, where wine became a staple of daily life. Throughout ancient history, the concept of natural wine was the only option—there were no chemical preservatives, no synthetic yeasts, and no filtration.

Wine in the Middle Ages and Renaissance

By the Middle Ages, wine production had become more refined, especially within monastic communities. Monks in regions like Burgundy and Bordeaux cultivated vineyards with meticulous care, although the process remained relatively natural, as the interventionist tools of modern winemaking had not yet been invented.

It wasn’t until the Renaissance and the age of exploration that new winemaking techniques emerged. Wine began to be exported globally, and preservation techniques were introduced, including the use of sulfur dioxide (SO2), which is still used in most regular wines today.

Modern Winemaking

The Industrial Revolution and modern science brought major changes to the wine industry. The 20th century saw the rise of technology that allowed winemakers to control every aspect of the process. Innovations like temperature-controlled fermentation, chemical additives, and laboratory-grown yeast strains became the norm.

This led to the rise of "regular wine" or "conventional wine"—a product shaped by human intervention to ensure consistency, shelf stability, and global exportability. While these advances have allowed the industry to flourish, they’ve also distanced modern wines from their natural roots.

2. What Is Natural Wine?

The Philosophy Behind Natural Wine

At its core, natural wine is about minimal intervention. This philosophy seeks to let the grapes and the environment speak for themselves, with little manipulation from the winemaker. No additives, no chemical treatments, no filtration—just pure, fermented grape juice.

Natural wine relies on traditional farming techniques, often using organic or biodynamic methods in the vineyard, avoiding synthetic pesticides and herbicides. Once harvested, grapes are fermented using wild yeasts naturally present on the grape skins and in the winery, instead of introducing commercial yeast strains.

Key Characteristics of Natural Wine

No Chemical Additives: No sulfites or preservatives are added during fermentation or bottling, although some minimal sulfites might be used in rare cases.
Unfiltered and Unfined: Natural wines are often cloudy or hazy, as they are unfiltered, which preserves the wine's natural flavors and character.
Wild Yeasts: Fermentation is driven by wild, naturally occurring yeasts rather than controlled, commercial strains.
Minimal Human Intervention: The goal is to interfere with the process as little as possible, allowing nature to take its course.

Natural wine is unpredictable, often offering a unique expression of terroir—its taste can change from year to year, bottle to bottle, vineyard to vineyard.

3. Comparing Natural Wine vs. Regular Wine

Ingredients and Additives

One of the most striking differences between natural wine and regular wine lies in the ingredients. Regular wines typically include a host of additives—sulfites for preservation, cultured yeasts for controlled fermentation, and sometimes even coloring agents or sugar adjustments to modify taste. These elements make regular wine more consistent in flavor and appearance.

Natural wine, in contrast, rejects these interventions. What you get in a bottle of natural wine is just fermented grapes, meaning the flavors are more raw, vibrant, and sometimes unpredictable.

Winemaking Techniques

Regular wine production employs advanced technology to ensure the product is clear, stable, and reproducible. Filtration, fining, and temperature control ensure regular wine is free of sediments and has a long shelf life. Natural wine, however, embraces the unpredictability of fermentation, which can result in a cloudier, less polished appearance but a more authentic taste.

Taste and Texture

When tasting natural wine, you’ll notice a difference in flavor compared to regular wine. Natural wine often has a more rustic, earthy quality and a living, dynamic flavor profile. Its acidity might be higher, its fruit flavors less polished, and it may even have a slight effervescence. Regular wine, on the other hand, tends to be smoother and more refined, engineered to appeal to a broader palate.

Some critics of natural wine claim that it can taste "funky" or offbeat due to the lack of intervention, while others praise this raw, untamed character as a true reflection of the grape and its environment.

4. The Challenges of Making Natural Wine

Labor-Intensive Process

Making natural wine is far more labor-intensive than regular winemaking. Without modern techniques to "fix" a batch that’s gone off course, winemakers must be vigilant, tending to their vineyards carefully and monitoring the fermentation process closely.

Natural wine also requires more time and patience—since there are no preservatives, the wine is often made in smaller batches, making it more difficult to mass-produce and export globally. As a result, natural wine remains a niche product, often more expensive than its regular counterparts.

Environmental Factors

Natural winemakers must rely on the perfect conditions for growing grapes. Any disruption—whether a bad season, pests, or climate change—can significantly impact the final product. Regular winemakers have tools at their disposal to mitigate these risks, such as chemical treatments and irrigation systems, but natural winemakers must work with what nature provides.

Lack of Regulation

One of the challenges of natural wine is the lack of a standardized definition. While certain certifications exist, such as organic or biodynamic, there is no globally recognized regulatory body for natural wine. This means that the label "natural" can be interpreted differently depending on the producer.

5. The Future of Natural Wine

Natural wine is gaining momentum as consumers become more conscious of what they eat and drink. The rise of the organic and sustainable food movement has undoubtedly played a role in natural wine’s resurgence. Many people are looking for authenticity and a connection to the land, and natural wine provides just that.

The future of natural wine is likely to be shaped by a growing demand for transparency in the wine industry. As consumers become more aware of additives and interventions in regular wine, natural wine may appeal to those who seek a purer, more authentic experience.

Additionally, as climate change continues to affect viticulture, the environmentally friendly practices associated with natural wine could become even more relevant. Natural winemakers, who already focus on organic and biodynamic methods, may lead the way in sustainable viticulture.

FAQs: What You Need to Know About Natural Wine

1. Is natural wine always organic?

While natural wine often overlaps with organic practices, not all natural wines are certified organic. However, most natural winemakers avoid synthetic chemicals, making their wines de facto organic.

2. How does natural wine taste compared to regular wine?

Natural wine tends to have a more earthy, rustic, and sometimes "funky" flavor profile. Regular wines are often smoother and more refined, but natural wines offer unique, vibrant tastes.

3. Why is natural wine more expensive?

Natural wine production is more labor-intensive and risky. With fewer preservatives and additives, natural wines are often made in smaller batches, which drives up the cost.

4. Is natural wine healthier than regular wine?

Natural wine contains fewer chemicals and additives, which some consumers believe makes it healthier. However, both regular and natural wines should be consumed in moderation.

5. Does natural wine have sulfites?

Natural wines are typically low in sulfites, though a minimal amount may be added to some bottles. Regular wines usually contain more sulfites to preserve freshness and extend shelf life.

6. Can I age natural wine?

Most natural wines are best consumed young due to their lack of preservatives. However, some natural wines are made to age, depending on the producer and the winemaking techniques used.

Conclusion

Natural wine is more than just a trend; it’s a return to the roots of winemaking. In a world where so much is industrialized and mass-produced, natural wine offers a connection to the earth, to tradition, and to a time when wine was a simple, unadulterated expression of nature. Though it may be more laborious to produce and harder to find, the unique taste and authenticity of natural wine make it an exciting choice for wine enthusiasts seeking something real and raw in their glass.

The Journey of Wine: A Look Into Natural Wine vs. Regular Wine