Natural Wine Styles and Suggested Pairings (Flexitarian Edition)

The world of natural wine is gloriously unpredictable, vibrantly expressive, and deeply delicious. While conventional wines often aim for consistency, natural wines celebrate variation. They reflect not just terroir and grape variety, but also the weather, the microbiology, and the decisions (or non-decisions) made in the cellar. Natural wine styles are very diverse.

When paired with a flexitarian lifestyle, one rooted in seasonal vegetables, grains, legumes, and occasional animal products, natural wine becomes a perfect partner. In this guide about natural wine styles, we explore the main styles of natural wine by colour, fizz, body, and grape variety, along with thoughtful pairing suggestions for plant-forward, flex-friendly meals.

🍇 By Colour: The Natural Spectrum

White Wines (Still)

Natural white wines range from crisp and saline to oxidative and nutty, often with a textural grip due to skin contact or minimal filtration.

Pair with:

• Grilled vegetables and herbed yoghurt sauce
• Summer salads with citrus vinaigrette
• Soft cheeses, fish tacos, or tempura-fried veggies

Grape examples: Melon de Bourgogne (Muscadet), Chenin Blanc, Albariño, Riesling (dry)

Orange / Amber Wines (Skin-Contact Whites)

These are white wines fermented like reds, with skins and seeds, often yielding tannic structure, tea-like aromas, and spicy, herbal notes.

Pair with:

• Chickpea tagines or lentil stews
• Fermented foods like kimchi or sauerkraut
• Roasted cauliflower with tahini

Grape examples: Rkatsiteli, Malvasia, Pinot Gris, Trebbiano, Ribolla Gialla

Rosé Wines

In natural wine, rosés can be wildly varied: pale and salty, deep and funky, or even borderline red. They’re often dry, with unexpected complexity.

Pair with:

• Grilled halloumi or marinated tofu
• Beetroot and quinoa salad
• Seafood paella or niçoise-inspired plates

Grape examples: Cinsault, Grenache, Zweigelt, Gamay

Red Wines

From juicy and chillable to earthy and brooding, natural reds are unfiltered expressions of fruit, acid, and funk. Many are best served slightly chilled.

Pair with:

• Lentil and mushroom ragu over polenta
• BBQ jackfruit tacos
• Grilled eggplant with miso glaze

Grape examples: Gamay, Pinot Noir, Frappato, Cabernet Franc, Mencia, Saperavi

🥂 Still vs Pet Nat (Pétillant Naturel)

Still Wines

Most natural wines are still, but they can range in texture, acidity, and body. These are ideal for food pairing, especially those with some lees ageing or skin contact, which add savoury depth.

Pair with:

• Pasta with roasted seasonal veggies
• Grain bowls with herb dressing and goat cheese
• Roasted chicken or portobello mushrooms

Pet Nat (Pét-Nat)

Pet Nat is a naturally sparkling wine bottled before fermentation is complete. The result? Bubbles with character, often a touch cloudy, sometimes slightly sweet or funky.

Pair with:

• Brunch favourites: frittata, avocado toast, or smoked salmon blinis
• Spicy dishes like chilli non carne or pad Thai
• Watermelon and feta salad or sushi rolls

Pet Nats are playful, energetic, and made for sharing.

⚖️ By Body: Light, Medium, Full

Light-Bodied Wines

These wines are often low in tannins, high in acidity, and refreshing. Think chillable reds and salty whites.

Pair with:

• Tapas, mezze platters, or picnic fare
• Grilled veggies and fresh herbs
• Tomato-based dishes, bean salads

Examples: Gamay, Poulsard, Pineau d’Aunis, Picpoul

Medium-Bodied Wines

Balanced structure and mouthfeel. This category includes more structured whites, orange wines, and food-friendly reds.

Pair with:

• Mushroom risotto
• Baked tofu with teriyaki glaze
• Pasta primavera or stuffed bell peppers

Examples: Pinot Noir, Chenin Blanc, Sangiovese, Carignan

Full-Bodied Wines

Richer and more powerful, often with noticeable tannins, ripe fruit, and layered complexity.

Pair with:

• Slow-cooked beans with chipotle
• Grilled tempeh or ribeye (if flexing into meat)
• Hearty stews and roasted root vegetables

Examples: Syrah, Saperavi, Malbec, Cabernet Sauvignon (natural style)

🍇 By Popular Natural Grapes & What to Eat With Them

Gamay (France)

Light, juicy, with strawberry and pepper notes. Great with charcuterie, lentil salad, or veggie burgers.

Chenin Blanc (Loire)

Versatile and textured. Pair with goat cheese, roasted squash, or a creamy vegan curry.

Frappato (Sicily)

Bright and aromatic with raspberry and floral tones. Works with tomato-based pasta or grilled zucchini.

Riesling (Germany & Alsace)

When dry, it’s linear and electric. Excellent with spicy food, citrusy dressings, or fermented vegetables.

Pinot Gris (Skin Contact)

When made as an orange wine: spicy, textured, and tea-like. Try with chickpea salad, falafel, or dishes with turmeric and cumin.

Rkatsiteli (Georgia)

Often amber and qvevri-aged. Perfect with bold flavours: beetroot, roasted eggplant, fermented cabbage.

Mourvèdre (Spain/France)

Meaty and earthy. Great with umami-rich plant-based fare: mushroom ragu, miso-glazed aubergine.

Final Thoughts: Drink Natural, Eat Colorful

Natural wine invites experimentation. It doesn’t follow rules, and neither should you. One day it pairs perfectly with your kale salad; the next, it sings next to a smoky tempeh wrap.

With a flexitarian diet, your plate is already diverse and plant-forward, the perfect canvas for natural wine’s unexpected beauty. So uncork a bottle, share with friends, and taste what nature intended.

P.S. If you haven’t done so yet, I’d recommend you have a look at my Natural Wine 101 guide to have an overview of what are natural wines and how do they compare to organic or biodynamic certified wines.