One of them could be better for you.
From orange to glou-glou, piquette to pét nat, natural wines offer more than just a low-sulfite alternative to typical wine.
This trend, albeit recently popular, isn’t a novel concept; humans have been fermenting grapes sans additives for centuries. Found in various hospitable locations worldwide, natural wines reflect their unique terroir, drawing flavor, funk, and juiciness from the soil where their grapevines flourish.
For instance, Slovenia’s Vipava Valley crafts crisp whites absorbing the region’s limestone essence, while Spain’s Priorat boasts bold, slate-infused reds rooted in its rocky, arid landscape. France’s Loire Valley and Tuscany deliver fruity, aromatic reds and picturesque rolling hills teeming with herbs and spice.
Produced with minimal to no additives, pesticides, or chemicals, natural wines uphold traditional winemaking practices, drawing attention for their potential health benefits. Yet, scientific substantiation of these claims remains lacking, prompting varying opinions.
Some assert natural wines’ superiority owing to their organic, sustainable grape farming practices, which minimize harmful additives used in conventional viticulture. However, conclusive evidence supporting these health claims remains elusive.
Compared to larger-scale wine production, natural winemaking thrives on small, sustainable vineyards, prioritizing local grape preservation. The absence of additives distinguishes natural wine from its conventional counterparts, which often incorporate numerous enhancers.
Winemaker Georges Kalligeros underscores the health and environmental advantages of natural wine, attributing these benefits to organic and sustainable grape cultivation. The heavy use of pesticides in conventional viticulture has been linked to adverse health effects among vineyard workers.
Despite anecdotal evidence and beliefs surrounding the healthiness of natural wine, factual evidence remains limited. Yet, some individuals sensitive to additives like sulfites may find relief in choosing natural wines.
Alice Fiering, a wine writer, highlights the distinction between conventional and organic wines, citing the latter’s minimal sulfite content and lack of unstudied allergens. However, all wines contain sugar, and excessive consumption can lead to health issues.
The World Health Organization (WHO) advises caution regarding alcohol consumption, highlighting its potential health risks.
Ultimately, moderation remains key in enjoying wine responsibly. Fiering emphasizes the historical medicinal aspect of wine but cautions against excessive indulgence, emphasizing its potential harm with misuse.
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