Pre-amble to Natural and Orange Wine
We have to be careful when entering the Natural and Orange Wine categories. There is a lot of history and controversy around these style of wines. We have to put these wines into a group where we need to interact directly with the customer to make them understand the experience they are about to get. What is old is now new again. Pre-industry methods and techniques dominate the procedure in the vineyard and winery.
Critically, we must segment these wines, as they don’t use modern and conventional wine-making methods. They are held to a self-governed and regimented category that does not have requirements or lawful designation. What we do know is that the wineries have an overall goal of two things. They have an all-hands-on-deck approach in the vineyard with organic farming and minimal intervention in the winery. Think “less is more.” The goal is an uplifting palate experience that pays homage to the past.
Minimalist intervention in wine-making can only happen where the quality of fruit in the vineyard is impeccable, healthy, and clean. This is where the dance happens between the Vineyard Manager and Mother Nature. Remember that Mother Nature always takes the lead. When the clean and perfect fruit comes in, the wine-maker allows the next step to work itself out. They guide the fruit into wine with as little input from man as possible.
So, it creates the question of how does a “wine-maker” not “make” the wine? We have some guidance from the wine-makers themselves, in many conversations, that like a chef you simply know how to trust and understand your ingredients. A great chef allows ingredients to work their magic and evolve together. Simple terms that prove significant consequences. Now, try to cook dinner with only 3 moves. That is what their goal is….grow it, ferment it and let it be.
To retreat for a moment from “normal” (as we would call wine-making techniques, and disregarding any overpowering shady manipulations) we don’t penalize wine makers from using their skill and experience in making the best wine possible. Such as chef who knows how to salt and pepper a dish. Natural wine making, kind of ties their hand, and lets Mother Nature have the last word.
With Natural and Orange wine you will find an untamed nose and mid-body taste and texture.
You will use the terms wild, funky, stinky and weird in your personal tasting notes. I feel the best way to find out if you want to start your wine journey in this category is to ask yourself……Do you like brie cheese? If yes….do you gut out the cheese or do you eat the rind? If you eat the rind, then yes, you should and will like the funk, savoriness and wild taste of the wine. If you have had Fino Sherry, you are half-way there because they share some of the flavor components. When you first pour yourself natural or orange wine, please dismiss the initial nose. Give it a moment to blow off. All these compressed flavors and aromatic components need time to unwind. Have some Brie with rind cheese, salted nuts at the ready. As you experience the wine and food, see how they interact to bring out the intensity of each other. You will see how the orange or natural wine’s complex flavor, acidity and texture complements the saltiness of the nuts and the buttery funkiness of the Brie.
The only constant in the Natural and Orange wine category is variety. There are far too many of these wines that we can’t recommend. They don’t center on consistency, taste or value. Some go down a rabbit hole that doesn’t end, some get lost with the concept and forget about the taste. So, with your first go-round, take some notes, record your likes and dislikes about that specific wine. Then we can continue to recommend a wine that we believe you will enjoy.
Cheers,
George R. Eldi
Tasting Panel Member
VP Sales