Natural Wine: WTF?

If you ask 10 people what “Natural Wine” is, you’ll likely get 10 different answers. Some might say it has something to do with being organic, others may say that it tastes a little weird sometimes. 

Part of the confusion is that the umbrella of natural wine has gotten so large that the phrase has nearly lost all meaning, with many people in the industry — winemakers, merchants, writers, sommeliers — taking  issue with the term “natural wine” altogether.  Some prefer the phrase “low-intervention” wine, or “naked” wine, or “raw” wine. One winemaker simply says it’s  “just f*cking fermented juice.” 

Natural wine is trendy, but it’s not new.  In fact, many of the techniques and practices used in natural wine making have been around for thousands of years. 

This seminar will dig deep into the question of what makes a natural wine.  We’ll explore the vineyard practices, winemaking techniques, and production processes that give these wines their unique character.

From biodynamics, to spontaneous fermentation, to extended skin contact creating “orange” wine, and so much more. We hope we can help you make sense of this exciting category of wine, and deepen your appreciation for the ancient tradition of winemaking. 

Wines to be Tasted: TBA.