The Path to Making Natural Wine
May 3, 2017
I had been following wine trends for a bit more than a couple of decades.
I tasted a lot of wine. I had my opinions of what I liked and didn't like, but it wasn't always easy to say why.
By the time I decided to make wine, I had some general ideas of how I wanted to do what I wanted to do. For instance, I knew I liked the idea of low intervention, of not squeezing something to fit an aesthetic. I told myself that I was ready to make wine naturally and to allow for the year over year vagaries that would result in my not manipulating a wine to be something it couldn't be on its own.
Now some might say that the whole winemaking act is unnatural, but I would argue that that isn't so. Grapes, if left unattended will become wine on their way to becoming water, carbon dioxide, and a few minerals, the carbon cycle. My idea, intent, was only to halt, or postpone, that end point.
I was set against adding agents that would alter the basic qualities of the grapes I received. I knew I wanted to ferment without adding lab cultured yeasts, or enzymes, or adding acid, or de-acidifying, or adding water, or concentrating, or adding various poisons like copper or velcorin, or color, etc., etc. There is a lot of "stuff" that can be added to wine, to make wine something of a creation rather than a reflexion.