When wine meets cider, it's time to tread with cautionby Barry Smith / April 19, 2018 / Leave a comment
Is wine a natural product? For centuries, humans have produced drinks from crushed and fermented grapes. Knowledge and practice have been passed between generations and continents. It took effort and endeavour to fashion the skills of all these winemakers. It was far from a natural occurrence.
Sure, if you let grapes grow until they fall from the vine, burst their skins and start to ferment, this will induce the process that turns fruit sugars into alcohols, but they will amount to no more than rotten grapes. But there is a great deal of interest in so-called “natural wine”—why is it surrounded by such controversy?
The natural wine movement is about intervening as little as possible in the process that takes us from grapes to wine. So enthusiasts for natural wines are happy to live with wines that are: cloudy and unfiltered; screamingly high in acidity; 16 per cent proof; more like sherry.
Balance in a wine is where fruit, alcohol, acid, perhaps tannin and oak are in harmony. That doesn’t happen by accident, but through winemakers’ knowledge of how to manage fermentation—yet these techniques are set aside by natural wine practitioners.
What can be said of the wines? At best they are uneven. I have tasted and enjoyed excellent examples: Pierre and Catherine Breton find something new and striking in their Cabernet Franc wine, Trinch, from the Loire; while Eric Texier makes a wonderful range of reds from the Syrah he grows in the Rhône. Exceptional wine growers like these produce lively, vibrant wines.