The Rise of Natural Wine

There are big changes afoot in the wine industry. Generally, what trends in food extends to wine and spirits—take the craft cocktail movement, for example. Spurred on by farm-to-table eating and using local, small producers, sourcing premium, responsibly-made and hard-to-find ingredients and liquors for cocktails has now become fairly mainstream. Following this trend, the organic movement is gaining steam in wine, as it has in food, for reasons of personal health along with environmental sustainability. If you’re a wine drinker, no doubt you’ve heard the terms “natural,” “biodynamic,” and “organic” thrown around, but do you know what they mean? Is this latest fad in wine just that—a fad—or is it here to stay? Are they even any good?

There are many distinctions between the three types, but mostly, they fall under the same wide umbrella due to overlap in practices. For natural wine, there is no legal or official classification, but generally, there are industry definitions and practices that exist among winemakers and professional associations, for example the L’Association des Vins Naturels in France. The main idea is to buck the trend of conventional agriculture and to use as little intervention in the winemaking process as possible, which includes not using any additives with the exception of minimal sulfites.

Jackie Bryant Jackie is the Lifestyle Editor at Her freelance work has appeared at, Harper's Bazaar, The Infatuation, and Locale Magazine. Her favorite vices are peaty alcohol, rich textiles, far-flung hotels, and all food from any part of the world that can be found in a dumpling-like format. She can usually be found hanging out in her current homes of San ...(Read More)

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