Whether you’re in a sunlit, open–shelf lined shop full of people in hats you suspect are fashionable, or you’re hovering around a bar so dimly lit that it’s hard to read small text, selecting the best natural wine can be very stressful.
What doesn't help is that the labels often tout lesser-known grapes and regions, as if the esoteric wine knowledge you’d memorized went to a Summer of Love concert. People throw around phrases like “carbonic maceration” and “Ella, that’s not a sample.” And natural wine—like veganism, or nihilism—is most often defined by what it is not. It’s not full of additives. It’s not full of chemicals, like vineyard pesticides. It’s not wine that’s sustained heavy interference (lab-grown yeast and the like) during the fermentation process. But what exactly is natural wine and how is it different from organic or conventional wine?
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