Natural wine has grown from a niche movement into one of the most talked-about categories in the wine world, showing up on restaurant lists and shop shelves everywhere from Paris to Brooklyn. But the term is often used loosely and can mean different things to different producers. This guide explains what natural wine actually is, how it tastes compared to conventional wine, and how to buy it with confidence.
What Is Natural Wine?
Natural wine is wine made with minimal intervention in both the vineyard and the winery: organically or biodynamically farmed grapes, spontaneous fermentation using only the wild yeasts naturally present on grape skins, and little to no additives — most notably little or no added sulphur dioxide. Unlike terms such as “organic” or “biodynamic,” natural wine has no single legal definition or certifying body, which is both its charm and its biggest source of confusion. See our organic wine guide for the more regulated end of low-intervention winemaking.
Natural Wine vs Organic Wine vs Biodynamic Wine
These three terms overlap but are not the same thing. Organic wine requires certified organic farming and limits (but does not eliminate) additives depending on the country’s regulations. Biodynamic wine goes further, treating the vineyard as a self-sustaining ecosystem and following a planting calendar tied to lunar cycles. Natural wine typically starts from organic or biodynamic farming as a baseline, then adds the further commitment to spontaneous fermentation and minimal cellar intervention — but because there is no formal certification, quality and philosophy vary enormously from producer to producer.
How Does Natural Wine Taste?
Natural wine can taste dramatically different from conventional wine of the same grape and region, though the range is wide. Common characteristics include:
- Funkier, more animal or barnyard aromas — often from wild yeast fermentation and minimal filtration; some drinkers love this complexity, others find it a wine fault. See our wine faults guide for where the line typically sits.
- Cloudiness or visible sediment — natural wine is rarely fined or filtered, so it often looks hazy rather than bright and clear.
- Higher volatile acidity — a touch of vinegar-like tang is common and, within limits, considered part of the style rather than a flaw.
- Lower alcohol and lighter body — many natural wine producers pick earlier and intervene less, resulting in fresher, more delicate wines.
- Fizz in still wine — a small amount of natural carbonation (“pét-nat” style or otherwise) is common and generally intentional.
The Role of Sulphur in Natural Wine
Sulphur dioxide is the most debated topic in natural wine circles. Conventional wine uses sulphur as a preservative and antioxidant to keep wine stable and fresh for years. Committed natural winemakers add none or very little, arguing it interferes with the wine’s authentic expression — but this also makes natural wine more fragile, prone to oxidation and spoilage, and generally best drunk younger and stored more carefully than conventional wine.
Pét-Nat: Natural Wine’s Breakout Style
Pétillant naturel, or “pét-nat,” is the sparkling wine style most associated with the natural wine movement. Unlike Champagne, which undergoes a second fermentation in the bottle with added yeast and sugar, pét-nat is bottled while the first and only fermentation is still active, trapping natural carbon dioxide. The result is a lower-alcohol, often hazy, sometimes slightly sweet or funky sparkling wine that has become a favourite on natural wine lists worldwide. See our Champagne guide for how the traditional method compares.
How to Buy Natural Wine
- Look for specialist retailers and wine bars — natural wine is unevenly distributed, and shops or restaurants with a dedicated natural wine section tend to have carefully curated, well-stored selections.
- Start with respected regions — the Loire Valley, Beaujolais, Jura, Georgia, and parts of Sicily and Friuli have long, credible natural wine traditions.
- Buy less, drink sooner — because most natural wine lacks the preservative buffer of added sulphur, it is best purchased in quantities you will drink within months, not years.
- Ask questions — a good wine merchant should be able to tell you whether a bottle is unfiltered, whether it has added sulphur, and how it should be stored.
Is Natural Wine Worth Trying?
Natural wine is worth exploring precisely because it can taste so different from what most drinkers expect — some bottles will genuinely delight you, and others may confirm you prefer more conventional styles. Approach it the way you would any new wine category: with curiosity, a willingness to encounter something unfamiliar, and low expectations of consistency from bottle to bottle.
Recommended Wine Accessories
Enhance your wine experience with the right glassware. These are our top picks:
- Riedel Extreme Cabernet Wine Glass — the go-to glass for full-bodied reds; enhances aroma and flavour significantly
- JoyJolt Layla White Wine Glasses (Set of 2) — elegant, durable, and perfect for whites and light reds at an accessible price
Final Thoughts
Natural wine rewards an open mind more than any other category in the wine world. Start with a respected producer from a credible region, keep an open palate for funk and haze, and you may discover some of the most distinctive, food-friendly bottles you have ever tasted.
Explore more with our organic wine guide and our wine faults guide.