Overall this difference in process means the wines are often dull and cloudy. In reality many ‘natural wines’ are technically faulty and would not pass in a wine show – they can have mousy aromas, smell heavily of nail polish remover, vinegar, cabbage or eggs. Sound delicious? It’s a booming industry, and your local hipster bar is guaranteed to have a few on the wine list.
You’re not exactly selling natural wines, are you Ben?
Many are not faulty and they’re actually incredibly tasty! Without getting too heavy on the science, white wines are separated from their skins early on, and the clarified juice is turned into white. But with natural wines there’s lots of ‘skin contact’ – it helps stabilise the wine without having sulphur – this gives the wines more texture, which some people really love. It also means many of the wines are turned orange or pinkish in colour (instead of being traditional ‘white’ wines).