ADVERTISING: Advertorial — The rise of natural wines: A return to roots

Wine has been made for thousands of years, but the last century saw an industrialization of winemaking that distanced it from its agricultural roots. However, a countermovement has been growing over recent decades that returns to a more natural, hands-off approach to crafting wines. These so-called "natural wines" are rapidly gaining traction among consumers, particularly younger drinkers looking for more authentic and sustainable products. Let’s dive a bit deeper!

While the concept of "natural wine" is relatively new terminologically, the practices behind this style of winemaking are ancient. For most of history, wines were made by small-scale producers who used minimal intervention, allowing the character of each vintage and terroir to shine through in the bottle. It wasn't until the late 19th century that more industrial methods like adding sugar, acid, filtering, and use of added sulfites became common.  

The natural wine movement seeks to strip away many of these modern manipulations and return to the roots of how wines were made for centuries. By embracing a non-interventionist philosophy in the vineyards and wineries, the goal for natural winemakers is to create wines that are as pure an expression of time and place as possible.

What Makes a Wine "Natural?" There is no formal, legal definition of what constitutes a "natural wine," but generally they must be made with: Organically or biodynamically grown grapes (no synthetic herbicides, pesticides, or fertilizers), native yeasts (no cultured or commercial yeast added), minimal sulfur additions, if any, no chaptalization (adding sugar), no acidification, no techniques to mechanically concentrate, filter or fine the wines, and very little, if any, new oak influence.  

The end result are wines that are often lighter in body and alcohol, with a razor-sharp focus on aromatics, vibrant fruit flavors, and a distinct fingerprint of the region and vintage. On the other hand, without the stabilizing effects of additives, natural wines can sometimes show some funky, volatile notes or visible sediment. But for their fans, this is part of their rustic, undisguised charm.

Why the Growing Popularity? There are a few key reasons natural wines have surged in popularity, particularly among younger consumers: Desire for authenticity and transparency in foods/beverages, smaller environmental footprint and embrace of sustainable practices, unique flavor profiles that provide a counterpoint to more commercial, homogenized wines, the wines often have a lighter alcohol and more "drinkability" suited to modern palates, association with an anti-establishment, artisanal winemaking movement.

While still a relatively niche segment of the broader wine market, natural wine sales have been growing at a rapid clip as drinkers across the world have taken notice.

France, the spiritual homeland of natural wines, remains the leader with top producers in regions like the Loire Valley (Clos Rougeard, La Coulee de Serrant), Beaujolais (Marcel Lapierre, Jean Foillard), and areas of the Southern Rhone and Languedoc. However, the movement has put down roots globally as well.

Italy has become another major source of natural wines, from producers like Foradori in the Dolomites, Occhipinti in Sicily, and Paolo Bea in Umbria. In Spain, Remirez de Ganuza and Gomez Nevado are two highly regarded natural wine houses. Germany has long had producers like Bernhard Heitlinger who have worked along natural principals.

And the trend has taken off in the New World as well, with leaders like Vandal wines in New Zealand and Good Intentions in Australia. Even California is seeing a flourishing natural wine scene from producers like Donkey & Goat, Broc Cellars, and La Clarine Farm.

Whether a permanent movement or a passing fad, natural wines have firmly taken root and staked their claim in the modern wine world. For those looking for a taste of the true, unadulterated flavors of the earth, a natural wine may be just what they've been seeking and we’ve got a small selection if you so choose to give these ones a try at The Dinner Party!

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Laura Olson is co-owner of The Dinner Party along with her partner, Joe Petersen. You can also follow us on Facebook at facebook.com/#!/dinnerpartyshop or visit www.thedinnerpartyshop.com.