What Exactly Is Natural Wine, And Should We Be Drinking It?

What Exactly Is Natural Wine, And Should We Be Drinking It
All my NYC friends have been raving about the latest wine trend - natural wine. I was naturally curious to see what all the "hype" was about and immediately made tracks for the nearest natural wine bar I could find. 
At first, I was highly disappointed by well everything. The color of the wine was cloudy, and it tasted slightly sour. 
Before kicking the idea of natural wine to the curb, I decided to rather do some research into the process of this type of winemaking.  Without further due, I've weighed up the main differences between natural wine and conventional wine: 

NATURAL WINE

- Naturally fermented by native yeast. 

 - Chemical-free.

- Minimal Sulfites are added. (Sulfites ensure that the wine you drink tastes roughly the same as it did when it went into the bottle.)

- No additives are added ( Fake oak flavor, sugar, etc.) 

- Grapes are not sprayed with pesticides or herbicides. 

- Natural winemakers handpick their grapes instead of relying on machines to harvest them.

 

CONVENTIONAL WINE

- Use lab-grown yeast to control the fermentation process, which regulates flavor.

- Added acid which helps to age wine.

- Large amounts of sulfites added to preserve flavor and keep them fresher for longer.

- Sugars are added to enhance the perception of the "body" of the wine.

- Grapes are sprayed with pesticides and herbicides.  

- Machines harvest grapes.

 

WHERE YOU CAN GET YOUR HANDS ON SOME

Natural Wine Stores: 

- Silver Lake Wine

- Silver Lake Wine - Arts District

- Vinovore

- Psychic Wines

Natural Wine Bars: 

- Holcomb 

- Night & Market Song

- Eszett 

By the way - after trying a few orange wines at the places mentioned above, I've definitely developed a palette for natural wines. Needless to say, I'm not ready to completely give up conventional wine yet either.  Which winemaking do you prefer Let me know in the comments below?

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