Natural

Cheese and Natural Wine Pairings That Elevate Every Bite
20
Apr
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Cheese and Natural Wine Pairings That Elevate Every Bite

Listen up: Natural wines aren’t just for purists—they’re foodie magic. These low-intervention bottles, with their wild textures and faint funk, unlock hidden layers in cheese that conventional pairings can’t. At the Wisconsin Art of Cheese Festival, Square Wine Co.’s Andrea Hillsey showed how the right natural wine can turn a humble wheel into a revelation. From creamy brie to bold blue-veined cheddar, her pairings prove that the best matches aren’t about matching flavors—they’re about balancing tension and harmony. Take Schroeder Käse’s silky triple crème, a mushroomy dream that needs a wine with character. Hillsey’s go-to? A pét-nat, that fizzy, yeast-driven…
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The Truth About Natural Wine: Why It’s Not Always What It Seems
20
Apr
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The Truth About Natural Wine: Why It’s Not Always What It Seems

This is worth savoring: Wine isn’t as simple as grapes and yeast. The eco-friendly wine movement has flooded the market with jargon, certifications, and contradictions that leave even experts scratching their heads. The truth? It doesn’t have to be complicated. Let’s cut through the noise and decode what’s in your glass. At the heart of the confusion is fining—a process winemakers use to clarify wine before bottling. Animal-derived agents like egg whites are common, but vegan alternatives exist. Look for labels stating “Unfined and Unfiltered” to avoid animal products. Beyond that, certifications like USDA Organic or the EU’s Euro Leaf…
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The Art of Selling Natural Wine
20
Apr
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The Art of Selling Natural Wine

This might just change your routine: Natural wine isn’t just a trend—it’s a movement. When pitching a Gamay from Burgundy’s Côte de Nuits, you’re not just selling grapes; you’re offering a story of minimal intervention, terroir, and human hands. Start by framing it as a rare find. Highlight the region’s reputation for Pinot Noir, then pivot to the Gamay’s lighter body and vibrant acidity. Emphasize that it’s a “natural” product, meaning no added sulfites or heavy filtering—a stark contrast to conventional wines. Target clients who value authenticity over polish. This isn’t for casual sippers; it’s for those who appreciate the…
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The Quiet Revolution of Natural Wines in 2026
01
Mar
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The Quiet Revolution of Natural Wines in 2026

This is worth savoring: The natural wine movement isn’t just a trend—it’s a quiet revolution. As 2026 unfolds, the term “natural” has evolved from a niche label to a cultural touchstone, redefining what it means to drink wine. But does the word itself carry too much weight? Or is it a gateway to something deeper? At its core, natural wine is about restraint—a philosophy that rejects over-extraction, synthetic additives, and rigid control. Instead, it embraces the chaos of nature, letting terroir, yeast, and human intuition shape the final product. The appeal lies in the paradox: natural wines are both unpredictable…
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Natural Wine Isn’t a Dirty Word
17
Feb
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Natural Wine Isn’t a Dirty Word

Get ready to sip on this: Natural wine isn’t a dirty word—it’s a conversation. The confusion between “natural” and “natty” isn’t just semantics; it’s a reflection of a broader debate about intention, quality, and the messy reality of winemaking. Low intervention is the goal, yes, but the execution matters. Take the Malvasia de Sitges from Vins Pepe Raventós—clean, crisp, and classic in style. This is what natural wine should be: a celebration of terroir, not a compromise. Yet, too often, the term gets co-opted by those who confuse “organic” with “unfiltered” and “unrefined” with “unpolished.” The problem isn’t natural wine…
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Storing Natural Wines: A Cold Cabinet Conundrum
11
Feb
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Storing Natural Wines: A Cold Cabinet Conundrum

If you’ve ever wondered how to preserve natural wines without a cellar, you’re not alone. These unfiltered, minimally processed bottles are delicate beasts—prone to oxidation, temperature swings, and the slow unraveling of their wild, untamed character. The question isn’t just about keeping them safe; it’s about holding onto their essence. Take the Chardonnay en quatre vis from Marnes Blanches you’ve had in your cabinet for months. Is that bottle still singing? Or has the warmth of your home turned it into a muted echo? Natural wines thrive in controlled environments, but your kitchen isn’t a wine vault. Temperatures above 20°C…
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