5 Myths of Natural Wines: Separating Fact from Fermentation

Natural wine has become one of the most talked-about and misunderstood categories in the world of wine. From fervent fans who see it as the purest expression of terroir, to sceptics who dismiss it as a hipster fad, the polarising opinions often stem from myths, misinformation, and a lack of clarity about what natural wine actually is. Hence there are plenty myths of natural wines.

In this article, we’ll unpack what “natural wine” really means, which wines qualify for this label, the truth about sulphites (from a wine educator’s perspective), and finally, debunk the most common myths surrounding this fascinating category.

What Is Natural Wine?

There is no legal definition of natural wine, but in essence, it refers to wine made with minimal intervention in both the vineyard and the cellar. It is the philosophical cousin of organic and biodynamic wines, but tends to go a step further:

• In the vineyard: Natural winemakers typically use organic or biodynamic farming practices, avoiding synthetic pesticides and herbicides.
  
• In the winery: The grapes are usually harvested by hand, fermented using native (wild) yeasts, and vinified without additives like acids, enzymes, or tannins.
  
• During bottling: Most natural wines are unfiltered and unfined, and crucially, many are made with no added sulphites (or only very low doses).
  

The goal? A raw, unmasked expression of the grape and the place it comes from.

Which Wines Can Be Called Natural?

Since there’s no global certification or regulatory body, the definition of “natural” varies depending on who you ask. However, most producers who call their wines natural follow these core principles:

✅ Grapes grown organically or biodynamically (often certified)
✅ Indigenous yeast fermentation
✅ No or minimal sulphur additions (typically <30 mg/L total SO₂)
✅ No additives (acid, sugar, enzymes, colouring agents, tannins)
✅ No filtration or fining

Some wine labels will indicate this with terms like “vin naturel,” “zero-zero,” “sans soufre ajouté” or simply by joining associations like Vin Méthode Nature in France or the Raw Wine Fair movement globally.

Sulphites: Why Less is (Often) More

Let’s talk sulphur dioxide (SO₂): a flashpoint in the natural wine debate.

As a WSET Level 4 Diploma holder and Wine Educator, I firmly believe that excessive use of sulphites is harmful both to human health and to wine’s integrity. While SO₂ is a legal additive used to stabilise wine and prevent oxidation and microbial spoilage, its overuse can:

• Diminish aroma complexity
  
• Mask terroir expression
  
• Cause allergic reactions or headaches in sensitive individuals
  
• Accelerate hangovers and histamine response
  

Natural winemakers aim to let the wine protect itself through low ph, healthy fruit, clean winemaking, and sterile bottling environments, rather than blanketing it with chemicals. It’s not about zero sulphites at all costs, but about responsible, minimal intervention.

Debunking the Most Common 5 Myths Of Natural Wines

Myth 1: Natural wines go bad quickly and don’t age

Reality: While some zero-sulphur wines are delicate and best enjoyed young, many natural wines age beautifully, especially those with structure, tannins, or acidity. Proper storage and bottling conditions make a huge difference.

Example: Nicolas Joly’s biodynamic Savennières has remarkable ageing potential. So does Cornelissen’s Etna Rosso.

Myth 2: They all smell like a barnyard or taste like kombucha

Reality: Not all natural wines are “funky.” Faults like mousiness, volatile acidity, or Brettanomyces are not hallmarks of natural wine, they are signs of sloppy winemaking. When done right, natural wines can be vibrant, clean, and thrillingly expressive.

Tip: Start with well-regarded producers like Frank Cornelissen, Radikon, or Gut Oggau to experience balance without excessive funk.

Myth 3: Natural wines are overpriced and a marketing gimmick

Reality: Many natural wines come from small-scale, artisanal producers, with limited yields, handwork in the vineyard, and risky low-sulphur practices. The pricing often reflects the real cost of making wine without industrial shortcuts, not hype.

In contrast, many commercial wines are made on an industrial scale with additives, machine harvesting, and shortcuts that artificially lower their costs.

Myth 4: There’s no real difference from conventional wine

Reality: The difference may be subtle or radical depending on the grape, region, and winemaker. But the best natural wines have a liveliness and energy that’s hard to replicate. They often feel more alive in the glass, more responsive to time, air, and temperature.

If you’ve never had a natural wine that blew you away, you may have just not found your style yet.

Myth 5: Natural wine is a trend that will fade

Reality: The natural wine movement is part of a broader global shift toward sustainability, transparency, and craftsmanship. Just like slow food, artisan bread, or craft coffee, it represents a return to tradition, not a detour from it.

Final Thoughts: Why Natural Wine Matters

Natural wine isn’t about dogma, it’s about rethinking our relationship with the land, the grape, and what we consume. As wine lovers, we should welcome diversity and nuance, rather than shun what’s unfamiliar.

Next time someone says, “Oh, I don’t like natural wine,” ask them: Which one did you try? Who made it? How was it stored?

Chances are, the problem wasn’t the concept; it was the execution.

Curious to Try Natural Wines? Here’s a Good Starting Point

Look for these natural wine pioneers and safe bets:

• France: Pierre Frick, Sébastien Riffault, Jean Foillard
  
• Italy: Arianna Occhipinti, Radikon, Foradori, Marina Palusci, Guisuppe Sedilesu, Vino di Anna, Biancara Masieri
  
• Austria: Gut Oggau, Christian Tschida
  
• Georgia: Chito’s Gvino, Baia’s Wine, Symposium, Tilisma, Ana Berika
  
• Spain: Partida Creus, Alfredo Maestro
  
• US: Broc Cellars, Martha Stoumen