What Is Natural Wine Really?

While you're considering the difference between old and new world wines or which wines are the sweetest, you may come across the confusing term of natural wine. Crunchy and funky are terms frequently used with natural wines, with crunch referencing high-acid or high-tannin wine, while funky is a vast and at times rather vague label that can pertain to flavor, aroma, or the color of wine. But that doesn't explain what makes a wine natural — another term that gets bandied about often but is rarely clearly explained. The purest explanation might be that the grapes used aren't sprayed with herbicides or pesticides.
The first key difference between natural and conventional wines is the grapes, which are organically grown or grown using sustainable farming practices (or both). 

Fermentation for conventional wines takes place in steel tanks or even barrels. During this phase, ingredients like sugar, sulfur, and commercial yeast are added and a second fermentation is usually done. With natural wines, the fermentation more often happens in open containers. After a second fermentation, the wine is racked (transferred to another container to remove sediment). The biggest difference between the two is clarification. Natural winemakers will often skip this step and allow the remaining sediment to stick around and bring a bit of cloudiness.

Whether or not you call a wine natural may also come down to the presence of sulfites. Proponents of sulfite-free wines may say that the sulfur-based compounds are responsible for headaches and flushed skin. Some people are truly allergic to sulfites and can suffer from hives, digestive problems, and even facial or throat swelling. But sulfites do occur naturally and can also be added to medicine and food, where they might act as antioxidants. The compound also has antibacterial properties and can be used as a food preservative. So, if someone has an issue with sulfites, they should steer clear of more than just wine. 

However, you may want to be cautious about assuming this ingredient isn't in any natural wine; even some natural wines contain sulfites. These preservative compounds help ensure your glass of wine tastes the way the winemaker intended and allow it to last longer in the bottle. Unlike conventional wineries that use up to 350 parts per million, a natural winery will often add a significantly smaller amount — approximately 10 to 35 parts per million — at bottling.