Natural Wine Explained: What It Is and Why It Matters

What Natural Wine Actually Means

Natural wine is one of the most talked about -- and most misunderstood -- topics in the wine world. Walk into a trendy wine bar in any major city and you will find a section of the menu dedicated to natural wines: cloudy, funky, unpredictable bottles with hand-drawn labels and names that sound more like indie albums than agricultural products.

But what does "natural wine" actually mean? Here is the honest answer: there is no universally agreed-upon legal definition. Unlike terms such as "organic" or "biodynamic," which have formal certifications and regulatory frameworks, "natural wine" remains a philosophy more than a category. Different producers, importers, and organizations draw the lines in different places.

At its core, natural wine refers to wine made with minimal intervention in both the vineyard and the winery. The grapes are typically farmed organically or biodynamically (without synthetic pesticides, herbicides, or fertilizers), and the wine is made with little or no added chemicals -- most notably, little or no added sulfites (sulfur dioxide), which are used in conventional winemaking as a preservative and antioxidant. The fermentation relies on native yeast (the wild yeast naturally present on grape skins and in the winery) rather than commercial yeast strains. There is no fining, no filtering, and no adjustment of acidity, color, or sugar.

The result is a wine that its advocates describe as a pure expression of the grape, the place, and the vintage. Its critics sometimes describe it as unpredictable, faulty, or inconsistent. The truth, as usual, lies somewhere in between.

The Spectrum: From Conventional to Natural

Understanding natural wine is easier when you see it not as a binary category (natural vs. not natural) but as a spectrum of intervention. Every wine sits somewhere on this spectrum.

Conventional Winemaking

At one end is conventional winemaking, which uses the full toolkit of modern technology and chemistry. Synthetic pesticides and herbicides in the vineyard. Commercial yeast strains selected for predictable fermentation. Enzymes, fining agents, acid adjustments, micro-oxygenation, reverse osmosis, and sulfites at various stages. The goal is consistency and control -- making a wine that tastes the same year after year, regardless of vintage variation.

There is nothing inherently wrong with conventional winemaking. Many of the world's greatest wines use some or all of these techniques. But the extensive use of additives -- EU regulations permit over 50 approved additives in winemaking -- has led a growing number of producers and consumers to ask: what would wine taste like without all of this?

Sustainable Winemaking

A step along the spectrum, sustainable winemaking focuses on reducing environmental impact through practices like integrated pest management, water conservation, energy efficiency, and soil health. Various regional certification programs exist (such as Terra Vitis in France, SIP in California, and Sustainable Winegrowing New Zealand). Sustainable producers may still use some synthetic chemicals and conventional winemaking techniques, but in reduced quantities.

Organic Winemaking

Organic wine has a legal definition, though it varies by jurisdiction. In the EU, organic certification (marked by the green leaf logo) requires that grapes are grown without synthetic pesticides, herbicides, or fertilizers. Since 2012, the EU also regulates organic winemaking practices, limiting sulfite additions to lower levels than conventional wine (100 mg/L for reds and 150 mg/L for whites, compared to conventional limits of 150 mg/L and 200 mg/L respectively).

In the US, "organic wine" requires no added sulfites at all -- a stricter standard. Wine made from organically grown grapes but with added sulfites (up to 100 ppm) is labeled "made with organic grapes" instead. This distinction confuses many people.

The organic wine market has grown significantly, reaching an estimated $11.87 billion globally and growing at over 10% annually. About 60% of millennials and Gen Z consumers say they are willing to pay more for sustainable wine.

Biodynamic Winemaking

Biodynamic farming takes organic principles further by treating the vineyard as a self-sustaining ecosystem. Developed in the 1920s by Austrian philosopher Rudolf Steiner, biodynamics incorporates specific preparations (such as burying cow horns filled with manure in the vineyard), follows planting and harvesting calendars aligned with lunar and planetary cycles, and emphasizes biodiversity and soil health.

The major certifying body is Demeter, which sets standards for both farming and winemaking. Biodynamic practices are used by many of the world's most prestigious producers -- some who speak openly about the philosophy, others who practice it quietly.

Biodynamic farming is scientifically controversial. The specific preparations and cosmic calendar have no robust scientific evidence supporting their efficacy. However, the underlying principles -- obsessive attention to soil health, biodiversity, minimal chemical use -- demonstrably produce healthier vineyards. Many biodynamic producers make exceptional wine, whether because of the biodynamic practices themselves or because of the extraordinary level of attention they pay to their land.

Natural Wine

At the minimal-intervention end of the spectrum, natural wine goes beyond organic and biodynamic farming to embrace minimal intervention in the winery. The purest interpretation means: organic or biodynamic grapes, native yeast fermentation, no additives, no fining, no filtering, and no (or very minimal) added sulfites.

Some natural wine associations have attempted to codify standards. The French organization Association des Vins Naturels (AVN) and the more recent Vin Methode Nature certification (launched in 2020) provide frameworks, but adherence is voluntary and many natural winemakers operate outside any formal certification.

Orange Wine: The Signature Natural Wine Style

If natural wine has a signature style, it is orange wine -- also called skin-contact white wine or amber wine. Understanding orange wine unlocks a category that is growing rapidly, with the global market estimated between $280 million and $650 million and growing at 6.8% to 15.5% annually.

What Orange Wine Is

Orange wine is made from white grapes using the same technique as red wine: the juice ferments in contact with the grape skins. In conventional white winemaking, the skins are separated from the juice almost immediately to preserve clarity and freshness. In orange winemaking, the skins remain in contact with the juice for days, weeks, or even months.

This extended skin contact extracts tannins, phenolic compounds, and pigments from the skins, turning the wine amber, gold, or even deep orange. The resulting wine has characteristics of both white and red wine: the aromatics and acidity of a white, but with the tannic structure and color of a light red.

The Birthplace: Georgia

The technique is nothing new. Georgia (the country, not the US state) has been making skin-contact wine for over 8,000 years using qvevri -- large clay vessels buried in the ground. Grapes are fermented with their skins, seeds, and sometimes stems in these qvevri, creating wines of extraordinary depth and complexity. Georgian amber wine is the original natural wine.

The Modern Revival

Orange wine's modern revival began in the 1990s in northeastern Italy's Friuli region, where winemaker Josko Gravner traveled to Georgia, discovered qvevri winemaking, and brought the technique back to Italy. Gravner and his neighbor Stanko Radikon began making skin-contact wines that shocked the Italian wine establishment -- and captivated a new generation of drinkers.

The style spread to Slovenia (which shares a border and a winemaking tradition with Friuli), then to France, Spain, Australia, and eventually worldwide. Ramato -- a specific orange wine style made from Pinot Grigio in northeastern Italy -- has become one of the most popular entry points into the category.

What Orange Wine Tastes Like

Orange wines vary enormously depending on the grape, the length of skin contact, and the winemaker's approach. Common characteristics include:

• Color: From pale gold to deep amber or burnt orange
• Aromas: Dried fruit, apricot, honey, tea, candied citrus peel, bruised apple, sometimes nutty or oxidative notes
• Palate: Tannins (unusual for a white wine), grip, body, and texture. Often savory rather than fruity.
• Finish: Often long and complex, with lingering bitterness and warmth

Orange wine can be disorienting on first taste because it does not fit neatly into the "white" or "red" category your palate expects. Approach it with an open mind and treat it as its own thing.

Food Pairing with Orange Wine

Orange wine is surprisingly versatile at the table. Its tannins and body allow it to stand up to foods that would overpower most white wines, while its acidity keeps it refreshing. Strong pairings include:

• Charcuterie and cured meats
• Hard, aged cheeses
• North African and Middle Eastern cuisine (tagines, hummus, falafel)
• Indian food (the tannins and body handle spice well)
• Japanese cuisine (the savory character complements umami)
• Grilled vegetables and mushroom dishes

Pet-Nat: The Anti-Champagne

Pet-nat (short for petillant naturel, meaning "naturally sparkling") is sparkling wine made using the ancestral method. The wine is bottled before fermentation is complete, and the remaining fermentation in the sealed bottle creates natural carbonation.

Unlike Champagne or Cava, which undergo a precisely controlled second fermentation, pet-nat is a single, continuous fermentation. There is no added yeast or sugar to create the bubbles -- they come from the wine's own incomplete fermentation. The wine is typically unfiltered and undisgorged, meaning the spent yeast remains in the bottle, creating a cloudy, sometimes unpredictable product.

Pet-nat is the playful side of natural wine. Bottles are often capped with a crown cap rather than a cork, the labels tend toward colorful, hand-drawn art, and the wines themselves are fun, fizzy, and meant for immediate enjoyment. They can be made from virtually any grape -- white, red, or rose -- and they range from dry to off-dry.

The best pet-nat is lively, refreshing, and bursting with fresh fruit and floral character. Less successful examples can be flat, excessively funky, or uncomfortably volatile. Quality varies more than with any other wine category, which is part of the adventure.

Myths and Realities About Natural Wine

Natural wine generates strong opinions. Separating the myths from the realities helps you approach the category with clear eyes.

Myth: Natural Wine Is Always Better for You

Reality: Natural wines tend to have lower sulfite levels than conventional wines, which may benefit the small percentage of people who are genuinely sulfite-sensitive. But sulfites are not responsible for most wine headaches (alcohol and histamines are more likely culprits). The health difference between natural and conventional wine is modest, and the primary health consideration with any wine is alcohol consumption, which is the same regardless of production method.

Myth: Natural Wine Cannot Be Faulted

Reality: Some natural wine advocates argue that characteristics like volatile acidity (vinegar notes), mousiness (a stale flavor), and brettanomyces (barnyard aromas) are "features, not faults." There is a legitimate point that natural wines have a broader range of acceptable flavors than conventional wines. But there is also a line between intentional style and genuine flaws. A great natural wine is clean, expressive, and delicious. A faulty natural wine is just a faulty wine. Learning to distinguish between the two is part of developing your palate.

Myth: Natural Wine Does Not Age

Reality: Most natural wines are made for early drinking -- within a year or two of release. The low sulfite levels mean less protection against oxidation over time. However, some natural wines, particularly those with good acidity, moderate tannins, and careful winemaking, can age beautifully. Certain producers in the Jura and Loire Valley make natural wines that evolve magnificently over a decade or more.

Myth: All Natural Wine Tastes Funky

Reality: The "funky" reputation of natural wine comes from the more extreme examples -- those with pronounced volatile acidity, brettanomyces, or uncontrolled oxidation. In truth, many natural wines taste clean, fresh, and purely varietal. A well-made natural Chenin Blanc from the Loire Valley or a natural Nerello Mascalese from Sicily can taste remarkably polished. If you have been scared off by a bad experience, try again with a different producer.

Key Natural Wine Regions

Jura, France

The small Jura region in eastern France is widely considered the spiritual home of the modern natural wine movement. Its most famous wines include Vin Jaune (a deliberately oxidative wine aged under a film of yeast called voile), Vin de Paille (straw wine, sweet), and fresh, mineral wines from the Savagnin and Poulsard grapes. Many of the movement's most influential figures come from the Jura.

Loire Valley, France

The Loire Valley, particularly the appellations of Chinon, Bourgueil, Saumur, and Anjou, has become the natural wine capital of France by sheer volume of producers. The cool climate and native Cabernet Franc and Chenin Blanc grapes are well-suited to low-intervention winemaking.

Georgia

The birthplace of wine itself, Georgia has an unbroken 8,000-year tradition of skin-contact, qvevri-fermented winemaking. Georgian amber wines made from indigenous grapes like Rkatsiteli, Mtsvane, and Saperavi are the original natural wines.

Sicily and Southern Italy

Ancient winemaking traditions meet the modern natural wine movement on the volcanic slopes of Mount Etna and across the island's diverse terroir. Grapes like Nerello Mascalese, Carricante, and Nero d'Avola are being reimagined through a natural lens.

How to Approach Natural Wine as a Beginner

If you are curious about natural wine but are not sure where to start, here are practical steps.

Start with Accessible Styles

Begin with natural wines that are not too far from conventional. A natural Beaujolais (Gamay), a natural Loire Valley Chenin Blanc, or a Ramato (Pinot Grigio skin-contact) from Friuli are approachable entry points that do not demand a complete palate reset.

Find a Good Wine Shop

Natural wine is best discovered through a knowledgeable wine shop with a curated selection. Staff at natural-wine-focused shops can guide you toward producers that match your taste preferences and away from wines that might be too adventurous for a first encounter.

Serve It Right

Many natural wines benefit from being served slightly warmer than conventional whites (cellar temperature rather than fridge-cold) and slightly cooler than conventional reds. If a natural wine smells off when first opened, give it time in the glass -- many improve dramatically with air as initial volatile aromas dissipate.

Keep an Open Mind

Natural wine asks you to expand your definition of what wine can be. The tasting skills you have already developed apply, but you may need to recalibrate your expectations. Cloudiness is normal. A slight fizz in a still wine is normal. Unfamiliar aromas are normal. Give each wine a fair chance before judging.

Learn the Vocabulary

Knowing what to expect helps you evaluate what you are tasting. Familiarizing yourself with structural elements like tannins and acidity is especially useful with orange wines, which have tannin profiles unlike conventional whites. The Sommy app can help you build your tasting vocabulary systematically.

Why Natural Wine Matters

Regardless of whether you end up loving natural wine or preferring conventional styles, the natural wine movement has had an undeniably positive impact on the wine world.

It has pushed the conversation about sustainability in agriculture forward. It has encouraged transparency in winemaking -- when over 50 additives are legally permitted in wine, asking questions about what is in your glass is reasonable. It has revived ancient techniques and indigenous grape varieties that were at risk of disappearing. And it has made wine more accessible to a generation of drinkers who value authenticity and transparency over tradition and prestige.

Natural wine is not better or worse than conventional wine. It is a different approach to the same ancient craft, and understanding it makes you a more complete, more curious wine drinker. The best attitude is the same one that serves you well everywhere in the wine world: stay curious, taste widely, and form your own opinions based on what is in your glass.