Is “natural wine” better for you? Is “natural wine” tastier? Is “natural wine” really just an expression of a nostalgic ideology but possessing no particular benefits over conventionally made wine? Areo Magazine, one of the most insightful online publications currently available and resembling Quillette, another searching publication, offers up a fascinating essay that is entirely relevant to the “natural wine” movement in our industry. “The Myth of Natural”, written by Elizabeth Dangerfield, reminds us of an important truth: “If you…

I recognize the writing style of Oliver Styles. I recognize Style’s writing style because it’s much like mine. I start writing a diatribe and begin with reason, with deferential tones, then I descend into straight-up ranting. It happens. Styles is a winemaker who wants to take to task the Wine Spectator’s James Molesworth for his less than enthusiastic endorsement of Natural wine. The problem that Styles faces in his diatribe is different than mine insofar as when I descend into…

So, Isabelle Legeron wants stricter label requirements for wine and more transparency….except no word of such “transparency” when it comes to the use of the term “Natural”.  For that term on a label or promotional materials, no such label regulations are necessary: Stronger legal framework Careful food sourcing should equal careful drinks sourcing, says Isabelle Legeron. For her it just makes sense. As restaurants, and their customers alike, care even more about what what goes through their kitchen, and ends…

Is it possible for Natural Wine advocates to be anything other than assholes? More and more it seems not. For example: “Those ‘faults’ [in Natural Wine] can exist to different levels and, in some cases, I’d argue they add to the wine’s character. It isn’t black and white. Advocates of conventional wine can’t handle that and, even more, can’t handle that some hipster kid on Lower Clapton Road – who they’d argue knows nothing – is celebrating the wine for…