Whether you’re a natural wine fan or just curious, it’s worth looking into the trend. It has a cult following, and there are some real health benefits to it. Natural wines are low-intervention, often organic, and made by small independent winemakers. Like most other wines, they tend to have fewer sulfites and are additives-free.
No Additives
Wine is a natural product resulting from fermenting grapes, but conventional wines contain a raft of additives that aren’t required to be listed on the label. Many winemakers make naturally made wines without any added chemicals. Whether it’s free-range Irish chicken, fair-trade coffee, or natural wines, many wine lovers support producers who ethically make their products. The good news is that there are many such producers out there.
Moreover, natural wines are often made using organic viticulture and limited intervention methods, sometimes involving historical techniques like amphora fermentation. This translates to wines that feel alive, vibrant, nuanced, and surprising—even if they have some vinegary funk.
No Artificial Colours
Unlike many wines, natural wine Toronto doesn’t use artificial colors. Many love them because they can taste incredibly clean, fresh, and vibrant. You’ll often see them at restaurants and bars hopping on the natural bandwagon. As a result, some labels will say ‘natural’ on them even though they’re not necessarily organic or made with minimal intervention.
No Sulfites
Many people associate natural wines with buzzwords like “organic,” “low-intervention,” and “unfiltered”—but there’s a lot more to them than that. Many wine lovers love them for their effervescence, earthy flavors, and wild, enjoyably unpredictable natures. They don’t contain added sulfites, usually used to preserve and stabilize conventional wine. This is important for those sensitive to sulfites, which can cause headaches, hives, flushing, and other symptoms.
No Genetically Modified Organisms
While many natural wines may taste similar – they are, after all, a product of the wild yeasts that naturally cling to the grapes and the terroir – each producer has a unique winemaking style which can lead to differences in flavors. In contrast, commercial winemakers use cultured yeasts that are genetically modified to give them more control over fermentation. Natural wines are a growing trend that has seen bottles appearing on restaurant menus across the country, and their popularity is likely to continue as diners demand more options for pairing with food.
No Animal Testing
Another key difference is that natural wines do not use animal products, including isinglass (a fish bladder derivative often used to create a clearer liquid). This means that many of these wines are suitable for vegetarians, which could be an important factor for some. While some people can find these characteristics offputting, the flavors of natural wines are fascinating and unique for others. They can range from the stereotypical cloudy, fecal cider to something more complex and minerally, with wildness and earthiness not found in many conventionally made wines.
Natural wines can be such a great addition to a meal or a nightcap. Take the time to figure out which natural wines work the best for your pallet.
