Frequently Asked Questions (FAQs)
Q: What counts as Natural Wine, and is it the same as organic wine?
A: Natural Wine usually means low-intervention winemaking, like native yeast fermentation, minimal additives, and often less filtration. Organic wine refers to how grapes are farmed, not always how the wine is made in the cellar. A bottle can be organic without being “natural,” and natural without being certified organic.
Q: What does Natural Wine taste like, and why is it sometimes cloudy or fizzy?
A: Expect fresh, lively flavours, sometimes with a savoury or cider-like twist. Cloudiness is often from minimal filtration, and a light spritz can happen when a little natural carbonation is left in the bottle. None of that automatically means “faulty,” it is just a different style.
Q: I’m new to Natural Wine, what’s the easiest style to start with?
A: If you like crisp whites, start with a bright, aromatic white or a gently fizzy pét-nat. If you usually drink lighter reds, look for a chillable red with juicy fruit and lower tannin. Avoid the most funky skin-contact wines at first if you know you dislike bitter, tea-like flavours.
Q: What foods pair best with Natural Wine?
A: Think snacky, salty, and shareable, like charcuterie, roast chicken, ramen, or a good plate of fries. Pét-nat is great with oysters or smoked salmon, and chillable reds love pizza, burgers, and barbecue. Orange wine can be a fun match for spice, like Thai takeout or jerk chicken.
Q: Is Natural Wine lower in sulphites, and is it easier on headaches?
A: Many natural wines use lower sulphites, but it varies a lot by producer and bottle. Headaches are complicated, alcohol level, dehydration, and histamines can all play a role, so there is no guarantee. If you are sensitive, aim for lighter styles, drink water, and keep portions sensible.
