The Taste of Natural Wine

The taste of natural wine is characterized by having a markedly different flavour profile than we traditionally know it from the world of wine.

With a Nothing added – nothing removed philosophy, natural wine is made with as little intervention as possible. The aim is, that the taste and aroma of a natural wine represents the grapes, the terroir and the winemaker’s touch.

When talking about wine, we often discuss whether the taste of a wine represents its origin or the place it comes from – the wine’s so-called terroir.

One of the main ideas behind natural wine is that the less you intervene with the wine both in the field and the cellar – the more of the wine’s terroir will be expressed. Any intervention, whether chemical or mechanical, will affect the taste and aroma of the wine.

What natural wines all have in common is purity and honesty of expression. Natural wine tastes of the grapes from which it is made and the place where they have grown.

Natural wines are often fruitier with a higher level of acidity than conventional wine. Often, they have a light color and are light and fresh in both taste and aroma. The aroma profile can go from being simple and clean to very complex, and often natural wines offer completely new and rebellious taste experiences compared to conventional wine.

With a policy of using only very small amounts of sulfites, the wine stays alive even after bottling. This can course unusual taste and aroma, which could be considered as flaws in conventional wine making but is regarded as the wine’s unique character in natural wine.

Just as there can be huge differences in conventional wine, there can be just as much difference in natural wines. So, if you’re new to the world of natural wine, give it a try and get some guidance when you dive into to the world of natural wines.

Natural wine is as much about production methods and sustainable solutions as it is about extraordinary and exciting taste experiences.