More on “natural” winemaking

jeff-smby Jeff Miller of Artisan Family of Wines (Seven Artisans, Sly Dog Cellars, Red Côte)

After last week’s post on “natural “versus “unnatural” winemaking, this post appeared in Palate Press:

“A touch of sulfur”: Sulfites (or not) in Natural Winemaking

Erika Szymanski

I think this post goes to show that when you want to reach a given result, you can do it. Albeit, you may need to twist logic out of all proportion, but it can be done.

I think this post epitomizes the worst of the worst when it comes to the natural winemaking movement.

By some logician’s magic, the addition of sulfur dioxide, something that for all intents and purposes does not exist naturally in wine (in fact, it does, but only in microscopic quantities) is deemed to be natural, while the additional of Tartaric acid, the main acid in grapes, and a critical ingredient for wine to taste anything like wine, is unnatural.

It would be far more reasonable to just face up to the obvious fact. No matter how natural a winemaker you want to consider yourself, you had better damn well throw some sulfur dioxide into your wine if you want it to be any good. Because if you want to rely on the idea that you are totally natural, then you can forswear sulfur dioxide, and make a go of trying to peddle oxidized vinegary wine. Since “natural” winemakers are as interested in anybody as anybody else in selling their products, they aren’t about to take this suicidal route, so they throw in the so2, and rationalize it as best they can.

I would have far more respect for them if they would call themselves something more like “minimalist” winemakers, which in fact more accurately describes what they profess. But since consumers like the word “natural” and could easily confuse “minimalist” with some avant-garde art and music trend, “natural” it is.

Of course, all of this involves a certain amount of hypocrisy. But if the real goal is to sell wine, then that is something that can be readily tolerated.

It is worth focusing in on another point of this post: “Feiring’s definition is useful precisely because it discriminates: it includes some wines and excludes others. It is, moreover, relatively clear about what falls on either side of the line. Nothing added: no acid adjustments if the grapes come in too ripe, no sugar if they’re not ripe enough, no commercial yeast or “yeast food,” certainly no MegaPurple to punch up color and sweetness. Nothing taken away: no reverse osmosis to strip volatile acidity or other faults or to reduce alcohol, and not filtered.”

Without putting too fine a point on it, most of these interventions are undertaken precisely because there is something wrong with the wine. If, in fact, the grapes come in too ripe, then is it really better to leave them that way in the interest of being “natural”, or throw in some tartaric acid to make them more palatable.

Well, correct me if I am wrong, but I thought being palatable is what wine was all about.

I could go on and address the other interventions, but you get the point. I am certainly not an advocate of making interventions right and left for no particularly good reason, or as a matter of course. My experience has been that most interventions don’t work out quite as well as you expect. But I certainly would not refrain from adjusting the acidity if the wine needed it, and I certainly would not refrain from adding “yeast food” to avoid the yeast becoming stressed and doing all sorts of nasty things.

But once you have made the choice to do something different than what nature would do to the grapes without human intervention (which of course all winemakers must do if you want to end up with something called wine) then it’s just a matter of which interventions you choose to make. In that sense, all wines, including “natural” wines, are unnatural, as they should be.

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One Response to “More on “natural” winemaking”

  1. Lenny Pepperidge says:

    These additions are rarely these days (at least in California) the result of having to unfortunately add something to make a more palatable wine but, rather, the deliberate tools of overly manipulated wine “crafted” in the cellar to appeal to the narrow palate parameters of Parker and the Spectator.

    Massive acid adjustments don’t just happen. They are the direct result of winemakers trying to achieve excessive ripeness in the vineyard and subsequently bringing grapes into the cellar with so little acid left in them as to be unstable. And these adjustments are never an organic part of the wine. They are clunky and noticeable and a direct cause for many of these hedonistic fruitbombs falling apart after a few years in the bottle.

    Spinning cone is usually the result of winemakers attempting to finesse an elevated VA level (one of Parker’s notorious “desirable flaws”) and having it get away from them in tank. And what pray tell function does MegaPurple serve other than a direct manipulation in attempting to chase scores?

    I don’t think the backlash against these processes would be so strong were they truly tools that winemakers occasionally used when left no other options. The reality, however, is much more crass and cynical.

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