Over the last few years, the terms ‘organic’ and ‘natural,’ have been the most used words in context to wine. These labels refer to certain methods of wine production that pay much attention to environmental conservation and natural processes. The two types of wines have the general aim of being organic but the procedures of making them and the certification differ. In this article, the authors share their insights on the subcategories of each category to explain the differences.
Organic Wine: Ushering in of Agricultural Standards
The making of organic wines follows certain guidelines on the management of the farming process which are provided by certification agencies across the globe. The main objective is the production of grapes without the use of synthetic pesticides, herbicides, or fertilizers. Hence, organic farming is the farming practices that help the growth of the plants and crops by using natural manure and pesticides to protect and maintain the health of the soil. Moreover, the organic vineyards also employ practices like cover cropping, water management and husbandry among others.
Certification Requirements
To attain the organic label, wineries must meet standards set by certain agencies that have the mandate of certification. For instance, in the United States, the USDA or the United States Department of Agriculture regulates the National Organic Program (NOP) that lays down the rules for organic farming and production. Organic certification of winemakers is another very important institution and the winemakers must prove their commitment to the guidelines set out and this can be done through proper documentation and onsite inspection.
Natural Wine: Less is More in the Cellar
Natural wine is a bit of the opposite, which avoids any kind of intervention in the vineyard and in the cellar. Although organic agriculture plays a significant role in the production of natural wine, it does not stop at the level of farming, but also covers interventions in the process of winemaking. This style aims at capturing the grape variety and the specific site, to provide the wine as close as possible to the direct translation of the vineyard.
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The Main Principles of Natural Wine
Natural winemakers do not add or remove anything during the process of fermentation and aging of the wine. This is another way of saying no sugar, no yeasts, and no adjustments to the wine’s acidity. Rather, they utilize indigenous yeasts that are found on the grape skins and very low or no use of sulphatic at all. Clarification and stabilization procedures which are typical for conventional winemaking can be also avoided to preserve the wine’s innate characteristics.
Certification Challenges
While organic wines follow certain standards which include certification, natural wines are not regulated in the same way because there isn’t a concrete definition of what it means to be natural. In this regard, some of the movements and organizations that promote natural wines include the AVN, which encourages producers to be transparent concerning the natural wine-making processes. Thus, consumers who are into natural wine can only turn to their favorite winemakers and shops that support non-interventionist approaches. A natural French red wine from a producer from Bordeaux might taste of dark fruit flavours, and might have a minerally note due to the limestone in the soil. On the other hand, a varietal Syrah from the Rhone Valley could deliver dark fruity notes of blackberry and black pepper with herbal undertones from organic farming and natural yeast fermentation. These examples demonstrate how the concept of natural winemaking focuses on the idea of the genuine and pure in every bottle of wine.
Taste and Terroir: Speaking the Truth
Organic and natural wines are, however, produced in a way that tries to reveal the vine and the specific region where the grapes used to produce the wine were grown. Natural wine enthusiasts claim that intervention kills the taste of the wine and distances it from the terroir. On the other hand, the concern with organic wine for sustainable farming practices may lead to healthier vineyards and possibly more accurate representation of the terroir.
The Differences and Comparison of Organic and Natural Wines
When it comes to the choice between the organic and natural types of wines, consumers are predetermined by their tastes and preferences for the methods of production and the impact on the environment. The certified organic certification offers proof of compliance with certain guidelines of the agricultural sector, on the other hand, natural wine targets consumers who are interested in wines that are made with as few interventions and the addition of substances as possible. Finally, both categories provide numerous choices that reflect the current trends of both the environment-friendly and the real wine tourism.
In conclusion, it is possible to state that the two terms – organic and natural – are rather opposite as far as the approach to winemaking, the level of intervention in the process, and certification. Organic wines are produced following certain parameters of agricultural production that focus on the conservation of biodiversity and the improvement of soil health. On the other hand, natural wines are made with little to no intervention in the vineyard and cellar to not alter the wine’s character and its relationship to the place where it was grown. Regardless of the consumer’s preference of organic or natural wines, the consumer is indirectly supporting the shift in sustainable viticulture as well as promoting the appreciation towards the artistry of each wine bottle.
