Care For Something Wild? Natural Wines Go Upmarket


The absence of sulfites – or sulfur dioxide (SO2) – is a determining criterion to belong to the natural wine club. Without the antiseptic and antioxidant effects of the SO2, wine is unstable and can start fermenting again. It must be preserved below 14 degrees at all times. Once it is served, its flavors evolve quickly – bringing out a fresh and fruity quality in the best vintages. “These wines are alive, not pasteurized,” says Forster. “I’m not saying traditional wines are bad, I still drink them. But I try to stay away from anything that is formatted.” Worldcrunch, 2012 Read more