The Spectrum of Natural Wine: What It Is and Isn't
When it comes to wine, the term 'natural wine' has become a buzzword that often confuses more than it clarifies. Many believe that it is a clear-cut distinction, but in reality, it is a term that lacks official definition and is open to interpretation. This article aims to demystify the concept of natural wine, providing clarity on what it is and what it isn't, and how it differs from regular wine.
The Disconnect Between Marketing and Reality
Phrases like 'regular wine' are often used as a pejorative to sell natural wine. Yet, the term itself is a marketing ploy, and suggests that regular wine is somehow inferior. In reality, there could be no difference or a myriad of differences between the two, depending on the producer and their practices. In the absence of legal standards, the term 'natural wine' is defined more by marketing than by actual substance.
Organic Practices and Their Misconceptions
One of the key principles of natural wine is that it is grown organically. The organic certification ensures that the grapes are cultivated without synthetic pesticides and fertilizers, using natural methods instead. However, just because natural wine is organic does not automatically mean it is better. There is a vast spectrum of organic practices, some of which may still use certain interventions that are controversial in the natural wine community.
Understanding the Role of Sulfites
The absence of sulfites is another common defining factor of natural wine. Sulfites are a natural byproduct of fermentation and are also used in winemaking to preserve the wine and halt fermentation. The belief that sulfites are to be avoided in natural wine is a misconception. While some natural wine producers have a preference for using lower levels of sulfites, many still recognize their importance in the preservation and quality of wine.
Minimal or No Additives
The idea that natural wine should contain no additives is another common belief, but it is far from universal. Additives such as coloring agents, powdered tannins, and flavorings are not commonly used in mass-produced wines, but they are allowed in some premium wines. It is important to note that the absence of additives is not a consistent criterion for classifying wine as natural. Even within the natural wine community, there is debate over what constitutes an acceptable level of intervention.
A Commercial Tool for Segmentation
Despite the complexities and ambiguities surrounding the term 'natural wine,' its adoption is often as a commercial tool to create polarity and categorize producers. This binary system inflates dramatic differences where there may not necessarily be one. Just as there is a spectrum of quality and practice in natural wine, there is also a spectrum in regular wine. By assigning moral superiority to one category, the term 'natural wine' simplifies the dialogue and polarizes the market.
In conclusion, the term 'natural wine' operates more as a marketing term than a precise descriptor of wine. It encompasses a range of practices and philosophies and is not a binary distinction between 'good' and 'bad.' For consumers, it is important to understand the various aspects of natural wine and to make informed choices based on their preferences and the specific attributes they seek in their wine.