Natty Wine: The FAQs, The Fictions, The Definitions
Photo from Eater NY
When I first heard the phrase “Natty Wine”, I immediately thought that this was somehow an endearing reference to the, awful, awful beer I was all too familiar with while playing many rounds of beer pong in college. Fortunately, I discovered that this was certainly not a subtle euphemism for Natty Ice. And so Natty Wine is exactly that: Natural Wine.
So What’s in “Unnatural” Wines?
Most wines that we drink contain additives. This means that some substances are added to the wine to help maintain its integrity and remove any unwanted organisms. Examples include:
1. SULFATES: Ever head someone ask for a “sulfite-free” wine? Sulfur is added to wine to not only kill unwanted bacteria and yeasts, but it also stops the fermentation process to ensure the wine’s quality. Understand that sulfites do naturally occur in wine, for if a wine were completely sulfite-free, all that grape juice would become vinegar! If it a wine exceeds 10 parts per million of sulfur, then it will be mentioned on the label.
2. CULTURED YEASTS: First things first, yeast turns sugar into alcohol. Thus, different kinds of yeast affect a wine’s flavor. Ambient yeast is a microorganism that exists on the various tools and equipment needed to make wine. But some winemakers may create their own yeast to add, and these are the cultured yeasts. Depending on the variety of wine, some benefit more from cultured yeasts than others. Ultimately, cultured yeasts are much more reliable in producing a satisfactory wine, while ambient yeasts ferment grapes more slowly and the results are unpredictable.
3. TANNIN: I’ve heard this word thrown around so many times, and I never had any idea what it meant; “tannic grapes”, “the taste of tannin”, “a wine’s tannins”, etc…it was lost on me.
TANNINS are natural compounds (called polyphenols) found on grape skins, seeds, and stems. After the grapes have been pressed, these appendages of the grapes release those polyphenols (aka tannins) to give the wine characteristics of dryness or astringency. If you’ve ever sipped a red wine that left a drying sensation in your mouth, then you can sound cool and say you taste its tannins (a wine that is high in tannins is called tannic).
Fun Fact: Tannins are also an antioxidant that protect wine, so when you want to splurge on a well-aged bottle, go ahead! It’s full of antioxidants to keep your body healthy!
4. Albumen. Yes, EGG WHITES. Kinda cool, right? Albumen is a protein that acts as a Fining agent for wine. If there are any “free proteins” (pathogenic proteins that can harm the grapes) suspended in the wine, the egg white binds to it, trapping them inside so that they drop to the bottom of the barrel. The winemaker can then strain the wine and leave the albumen and those free proteins at the bottom.
“Let wines live free!'“
*photo found on Hannah FK’s blog. I’m obsessed with it…
What are Natural Wines?
First, it’s important to understand that this kind of wine NOT ALWAYS farmed—in the political sense of the word—organically. I want to clarify the use of these terms because “organic” may imply that a vineyard is certified-organic by the USDA. This is not always the case.
Biodynamic versus Natural Wine
When a wine is farmed biodynamically, it means that the vineyard is adhering to the natural processes of the soil and embracing the entirety of the grapes’ environment. With with no type of intervention whatsoever, these grapes are left to fend for themselves as the grow.
But when we refer to “natural wines”, we are discussing what’s happening to the wine in the cellar. This is why some natural wines may also contain—yes, it’s true—added sulfites (gasp!). This stabilizes the wine and prevents it from refermenting during the aging process, which provides peace of mind for the winemaker while working with a very temperamental substance (refermenting absolutely ruins the wine). But the process of straining out any free proteins with albumen? Nah, not gonna happen in natty wine.
Natural Wine “Advantages”
While it can be argued that natural wine is “healthier” for you, it won’t kill you to have an “unnatural” bottle of wine every now and again. Ultimately, drinking natural wine may just make you feel good about the choices you’re making as a consumer:
1. You are making a “healthier” alcohol choice.
2. You are supporting the practices of sustainable agriculture
3. You are appreciating the work and diligence of the winemaker and vineyard
Where Can I get some Natty Wine?!
Great question! Check out some of these:
1. From Ray Isle’s piece in this month’s Food & Wine: he has listed some various wines that are certified organic, biodynamic, and natural.
2. Krista Scruggs Zafa Wines. I just read about Krista in Bon Appetite.Check out her site and the BA article to see what she’s all about!
3. Bon Appetite has also got this article, listing 11 Natty Wines to choose from!
4. Pay a visit to Hannah FK’s blog all about a wine. Here’s a post about her field trip through NYC wine bars offering natural wines.
Cheers, Everyone!