Why Natural Wines Go Beyond Biodynamic & Organic Wine


natural wines

In a food world, a tag “natural” is unregulated and can seem on products that enclose traces of pesticides, antibiotics or other additives. For a prolonged time, we insincere a same was a box with booze and that for a many part, all booze was “natural.” Right?

Turns out we was some-more than usually a tiny bit off!

A new outing to Europe to revisit healthy booze producers during their vineyards was a fast preparation into a immeasurable differences that set healthy booze detached from other forms of wine. we suspicion we already knew utterly a bit about wine, yet we was totally blown divided by what we didn’t know!

dry-farm-wines-teamI wish we could take we to all a places we visited and uncover we a extraordinary courtesy to fact and work that goes into healthy wines. That we could let we smell a humus in a mud and ambience a uninformed grapes. Show we a 3 generations of families all operative together for months to make a booze they are so unapproachable of. Since we can’t, I’ll do my best to do it probity in disproportion and uncover we in pictures.

Here’s what we learned:

What is Natural Wine?

In short, healthy booze is organic and biodynamic, yet also so many some-more (or so many less, depending on how we demeanour during it). Not all organic and biodynamic wines are healthy wines though!

The healthy booze transformation is a tiny (and loosely organized) organisation of people who trust that a best wines are a ones that are manipulated a least. In other worlds, zero is sprayed in a vineyard (even H2O many of a time), and zero is combined to a wine.

Natural booze is an unregulated term, so practices can change from booze builder to booze maker. Just saying a tenure “natural” used in booze selling doesn’t pledge these standards, generally in US grown wines. we privately usually buy wines that use difficult lab tests to safeguard that all wines accommodate a “natural wine” criteria.

Natural Wine vs. Conventional Wines

Not all wines are natural… not even all organic wines. As we said, a tenure “natural” in wine-making denotes that zero is combined during any indicate in a process. So what competence be used in other wines that don’t accommodate this standard?

Glad we asked (though we competence not be after we review this list!):

  • Commercial yeasts– Often a healthy yeasts benefaction on a grapes are killed off and a blurb leavening is used instead. Even organic wines can use blurb yeasts, and some blurb yeasts can enclose GMO ingredients.
  • Dyes– Ever consider there competence be tone in your wine? Dyes like Mega Purple are mostly combined to booze to give it a bolder color. If your booze dyes your teeth red or purple, it expected has an combined dye. Mega Purple is finished by concentrating Rubired grapes into a thick and really tone abounding glass with 68% sugar!
  • Sugar– More on this below, yet we saw tests from some wines that enclose some-more sugarine than soda. This sugarine can be healthy or combined (from shaft or beet sugar) yet is a pointer that a grapes were overly watered or suplimental sugarine was added.
  • Sulfites– All booze contains traces of sulfites that naturally start in grape skins and during fermentation. Some booze makers also supplement sulfur as a preservative and to kill certain neglected germ in a wine. Wines labeled “low-sulfite” or “no-sulfites,” have usually naturally occurring sulfites.
  • Pesticides– Non-organic wines mostly enclose insecticide residue. Think about this… if we buy compulsory produce, we during slightest rinse or flay it before eating. Grapes go loyal into a distillation vessel, pesticides and all.
  • Mold and Mycotoxins– These are some-more common in red wines, generally from wet areas. If you’re Ok with white booze yet red booze gives we a headache, it competence be a mold/mycotoxins and not a sulfites. European booze makers contingency exam for mold and mycotoxins yet US booze makers are not compulsory to.
  • Filtering agents– You wouldn’t consider you’d find animal mixture in wine, yet some wines use filtering agents like fish bladders and egg whites to filter a wine.
  • Velcorin– The many dangerous addition on this list. Velcorin or dimethyldicarbonate is a bacterial control representative combined to many wines. It has to be combined by specifically protected teams regulating hazmat suits underneath really despotic procedures. No one is authorised to hold a booze for 24 hours after concentration and if we drank a booze during that time, we would die. Bad news!

The Microbiome of Natural Wine

I’ve visited many vineyards in a United States and now many in Europe as well. One disproportion was striking. In a US, a chemistry and yeast/bacterial change occur in a lab and in a distillation vessels. Natural wines rest on a chemistry and microbiome in a vineyard and zero is finished to a booze once it’s in a distillation vessel.

In short, vital vineyards + local yeasts = vital healthy booze that is in a category of a own.

Here’s what we mean…

Microbiome of a Vineyard

US Vineyards are purify and manicured… and dead. There are typically no neglected plants flourishing underneath a vines and mostly a vines themselves are sprayed with pesticides and other chemicals to keep divided neglected pests and plants.

In Europe, by contrast, many of a healthy vineyards were plentiful with other plants like spices and flowers, profitable insects and snails. All of these things minister to a bacterial change in a vineyard and offer an critical purpose.

Humus and Terrior

I combined dual new disproportion to my booze wording in Europe and that we never listened in US vineyards: Humus and Terrior.

humus-influeces-natural-wineEver seen that beautiful dim mud right underneath a tip covering of leaves and twigs in a forest? Or smelled a uninformed mud when you’ve dug something up? You expected smelled humus, a dim organic component that forms when plants and animals spoil and where a earthworms live. This critical mud turn also contains critical nutrients for plants and nitrogen. Scientists consider that this covering competence assistance forestall illness in a mud and make it some-more fertile. It is also mostly blank from many blurb plantation lands.

Humus adds a abyss of season to booze and healthy booze makers spend a lot of time operative on a health of a soil… and vouchsafing a grapes do their possess thing.

Natural booze makers also had an heated concentration on a peculiarity of a mud and what they called “Terrior,” (a french word that literally translated means “earth” or “soil”) Terrior is fundamentally a thought that a place (the vineyard) is reflected in a ambience of a wine. Since healthy booze makers don’t supplement anything to a booze to scold a bacterial change or taste, they instead enlightenment a mud to emanate minerality and taste.

In some of a wines we tasted, we could literally ambience a vineyard we’d usually visited in a season of a wine.

Native Yeasts and Living Wines

I was preoccupied to learn that while all wines used to be finished with their possess local and healthy yeasts, booze makers now kill off a local leavening and use a standardised blurb leavening for easier distillation and a some-more customary taste.

The downside is that neglected (and presumably beneficial) category of leavening and germ are killed off and usually a blurb leavening remains. Think of it as a disproportion between a singular aria probiotic and all of a trillions of germ benefaction in a soil.

Natural wines are some-more difficult given they count on a leavening that is naturally benefaction on a skin of a grapes for fermentation. For this reason, healthy wines can be reduction predicted and ambience some-more complex.

One wine-maker had identified literally thousands of germ benefaction in wines. For this reason, healthy wines are vital wines and can be as opposite from some blurb wines as kombucha is from splash or soda.

Dry Farmed and Low Sugar Wines

The sugarine calm and irrigation practices also put healthy booze in a category of a own. Many organic and biodynamic wines can still be really high in sugarine and even high in alcohol. If you’ve listened a increasingly renouned tenure “dry farmed” in anxiety to wine, this affects both a sugarine and ethanol content.

Here’s why:

Watering grapes formula in a aloft produce and sweeter wine, that is a reason synthetic irrigation became a common practice. Unfortunately, irrigation also teaches a grapes that their roots don’t have to grow as low given a H2O is accessible nearby a aspect of a soil. Dry farmed (non irrigated) vines send roots down to 30 feet or over subterraneous where they find some-more water, some-more minerals, and some-more micronutrients. This creates a reduce sugar, lower-alcohol, and some-more formidable wine.

Low Alcohol in Natural Wines

Depending on since we like celebration booze (if we do), we competence be wondering: “Why on earth would we wish low-alcohol wine?”

I privately splash booze in mediation rather frequently given we suffer it and we trust that in assuage amounts it can be really health promoting. In fact, a 2007 investigate from Finland found that booze drinkers have a 34% reduce mankind rate than splash or suggestion drinkers. And people in each vital blue section (where people live to be 100+) devour booze regularly.


Alcohol is toxic. In fact, Dry Farm Wines owner Todd White was fatiguing about this when we interviewed him for a podcast.

However, we know that some things that are poisonous in vast doses can be profitable in tiny doses. This judgment is famous as hormesis and radically it means that a sip creates a poison.

For those of us who select to proceed ethanol expenditure with a assuage proceed rather than equivocate it all together, low ethanol wines can be a good solution. They enclose reduction of a poisonous component (alcohol) yet if they are healthy wines, they enclose some-more of a profitable yeasts and bacteria, antioxidants and profitable phytochemicals that expected comment for a engorgement of investigate about a advantages of wine.

How to Find High Quality Natural Wine

I was astounded how few wines met a difficult criteria for loyal healthy wine. we was roving with some of a many associating people in a universe about healthy wines (and who run a largest healthy booze placement association in a world!).

These guys…

We visited several booze fairs and we was repelled how few of a wines met their (very) despotic criteria. we also saw (and tasted) initial palm a large disproportion between loyal healthy booze and usually organic or biodynamic wines. To even be considered, a wines had to:

    • Be dry farmed (not irrigated)
  • Use local leavening from a vineyard with no blurb leavening added
  • Have low ethanol calm (12.5% or less)
  • Be sugarine giveaway (less than 1g/L)
  • Use healthy or biodynamic tillage practices
  • Come from grapes grown on aged vines (35-100 years old)

If a booze met all of those criteria, afterwards it got to a ambience test. These guys are strict! They upheld on a lot of wines that tasted ideally smashing to me!

If a booze upheld their difficult ambience test, it was afterwards sent to a lab for contrast to endorse a above criteria. It was also tested for mold and mycotoxins, insecticide residue, and a lot of other stuff.

In other words, their wines get some-more lab contrast than many humans do in a year.

And Now I’m a Wine Snob…

Though maybe not in a normal sense. we don’t have adequate knowledge to brand all of a records in wine. (Although I’m flattering certain we was interesting to watch as we attempted in Europe!)

I am, however, picky when it comes to a sourcing of wine. Now that we know usually how critical all of these factors are, we usually select healthy booze to drink. If we have a choice between a unchanging organic booze that doesn’t accommodate a criteria and not drinking… we don’t drink.

The problem is that we can’t usually travel into a normal booze store or grill and ask for a healthy wine. I’ve tried. Many people don’t know a differences and believe, as we used to, that all booze is natural. There are some ubiquitous discipline that assistance somewhat, such as:

  • European wines are some-more expected to accommodate a healthy booze criteria.
  • Low ethanol wines are some-more expected to be finished with healthy practices.
  • Organic and biodynamic wines typically have fewer additives and shouldn’t have insecticide residue.

But nothing of those are a surefire approach to know a booze is natural. And we saw usually how many work goes into identifying these wines.

Where we Buy (Natural) Wine

Now, we usually buy lab tested wines from Dry Farm Wines for so many reasons. we know a peculiarity is there given of a difficult criteria and lab tests. But some-more than that, we know usually how many heart and essence goes into these wines.

I know what it looks like to see 3 generations operative together to emanate something amazing. And I’ve seen how these tiny family-owned booze growers lives change when they are means to sell these wines and share them with us. And now, when we ambience a sip of these wines, we can roughly see and smell a vineyard where they were grown.

Dry Farm Wines has a special offer for Wellness Mama readers:

Get an additional bottle of booze for usually a penny with any sequence during this link.

Are we a booze drinker? Have we attempted healthy wine? What differences have we noticed?


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