If you pay attention to wine, you may have noticed that it is a cult of natural wine that begins to flourish in wine shops, bars and restaurants across the country. You may have even wondered what the hell it is, and well, it's a bit hard to define.
The natural wine is, in theory, to take grapes and, sometimes, other fruits, which are grown at least organically, taking them to the winery, without adding anything and without taking anything away. If that explanation is confusing, it can help to consider how modern wine is produced. Most winemakers today use additives to achieve more consistent results: they use cultured yeasts carefully selected for fermentation so they have control of the process and the flavors. They also use things like sulfur dioxide to prevent the growth and oxidation of bacteria.
Natural wines can vary a bit, from winemakers who use organic fruits without additives or with fewer additives, but who still depend on some sulfur or yeast to correct the problems that arise, even the winemakers who grow organically and then insist on allowing that their wines acquire their wines. own direction That means that wines can have organic matter in the bottle and look somewhat "rough"; They may be darker than usual, maybe a little cloudy, and their flavors may be mild or spicy. Keep in mind that organic wine does not mean natural wine: organic wine is simply wine made without using chemicals in the vineyard, while natural wine must be totally free of adulteration. It is said that this form of unadulterated wine allows a more faithful expression of the character of the grape and, in turn, produces a more vibrant and unique flavor.
So, why change to natural wine? Here are six of the main reasons.
1. Natural wine is better for your health.
The chemicals used in standard wine productions can cause a number of health problems, especially allergies. Wine allergies have been associated with a series of chemicals that go into the winemaking process. Some of the reactions may include headaches, sinus problems, facial flushing and other negative symptoms. Since most people can eat grapes without experiencing these problems, it suggests that chemicals are likely to be added to the winemaking and grape growing process. And, of course, natural wine does not use any of these chemicals.
Some of the chemicals that can be found in the standard wine include sulfite preservatives, chemicals for cleaning equipment, herbicides and pesticides. Not only can they cause allergic reactions, but they can also contribute to other health problems. According to the California Department of Pesticide RegulationIn 2010, 25 million pounds of pesticides were applied to wine grapes conventionally grown in California, an increase of 19% over the previous year. Conventionally grown wine grapes are sprayed with more pesticides than almonds, table grapes, tomatoes or strawberries. the Pesticide action network classify those chemicals as known or probable causes of cancer. Roundup, a herbicide widely used in wine grapes in conventional agriculture, has been linked to health hazards such as infertility, cancers and Parkinson's.
So that you do not believe that those herbicides and pesticides are washed from the grapes before the grapes are used to make the wine, unfortunately, that is not the case. Most of the time the grapes are harvested by machine, which means that the skins of the grape are mixed in a kind of "liquid porridge", so there is no way to wash them.
In natural wine, there is nothing that does not come directly from the grape. It is one of the purest forms of alcohol that exists. You will get all those antioxidants for which wine is known, without being counteracted by potentially harmful substances. As you've probably heard, the powerful antioxidants in wine offer many health benefits, including:
Reduce the risk of heart attack Reduce the risk of heart disease Reducing the risk of stroke Reduce the risk of developing cataracts. Reduce the risk of colon cancer Decreased brain decline (research from Columbia University found that the functioning of the brain decreases at a significantly faster rate in those who do not drink wine than in moderate drinkers)
2. Natural wine is better for the environment.
It makes sense that natural wine is better for the environment. There is a focus on being a closed circuit, a self-sustaining environment, in which creators work with nature and not against it. Crops are sown according to the lunar calendar, mechanics are not used, and pests are treated by attracting them not with chemicals, but by doing things like adding cover crops or manually removing them. There is a focus on the use of what nature gave us, both of fauna and flora, to sustain and ensure that the earth flourishes with minimal intervention.
With conventional grape cultivation, although the pesticides they are sprayed on the ground, many times, they can reach a water source, like a river, a stream, an ocean or a pond. When a body of water is contaminated with these chemicals, many fish and other animals can get sick or even die, and can upset the entire ecosystem. These chemicals can also affect groundwater through a process known as leaching: many people depend on groundwater for their supply of beverages, but if you have pesticides, it is obviously harmful to drink.
Pesticides can also be spread through volatilization, which occurs when a pesticide is transformed into steam or gas after being sprayed. That allows it to travel through the air and spread to different areas. That can harm wildlife like frogs, in fact, researchers believe that certain pesticides can cause reproductive problems in frogs that harm the species.
Because the grapes that are used to make natural wine are never sprayed, neither the soil nor the soil around the area are contaminated, so the environment is kept clean.
3. You are less likely to suffer from a hangover
If you ever experienced a hangover after drinking wine, you know how serious it can be: that brain fog, headache and, often, other negative side effects are not fun. But those effects may not be actually wine, but the additives that were in it.
With more than 75 chemicals and additives approved by the FDA for use in winemaking, any of them could be the culprit. It is not mandatory that they appear on the label, therefore, who knows what is obtained when buying conventional wine. There is an additive known as Mega Purple, which is a very concentrated coloring agent that some winemakers add to wines to change the tone of the wine or add sweetness. What it is really doing is covering up a deficient process of winemaking or viticulture since the grapes used are probably of low quality. Then there are the commercial yeasts, the added sugars, the excess of sulfur, the clarification and clarification agents.
Those clarifying and clarifying agents often include common allergens, but do not have to be revealed on the label, including eggs, dairy products and animal products. If you are vegan, be careful, as egg whites, milk, gelatin, casein and even fish bladders are sometimes used to change the flavor profile of a wine. Even if you're not vegan, do you really want to take something made with a fish bladder?
And all that does not include the herbicides and pesticides we discussed earlier.
4. Natural wine tastes better.
Natural wine lovers say that they also taste better. It's not great just because it's natural. Of course, natural winemaking can bring out the best in a vineyard and many say that the natural process always produces a better and more individual wine than the conventional methods used in the same place.
Natural wine knows itself: it is a fresh product, whose life has never been stagnated by chemical products in the field or additives in the bottle. They are expressive and do not offer a controlled experience, offering a surprise each time the bottle is opened. When they are at their best, they taste fantastically vibrant, although they can be more bitter, acidic and tasty than their conventional counterparts, with a lot of complexity.
The fewer ingredients in a wine, in general, the better its flavor. Natural wines reach exquisite flavors, since the high-quality ingredients used can stand on their own. This results in a smooth, full-bodied wine that is not affected by any unnatural ingredients.
5. Natural wine is a better value.
Going naturally is a better way to drink wine, as you will get more from the vineyard in each bottle. While prices vary throughout the place, like conventional wine, in general, they often have exceptional value.
6. Your money goes to a true artisan.
Natural winemakers are true artisans. What they do requires a lot of patience, skill and hard physical work and, in most cases, provides little financial reward. Making wine conventionally requires much less work and there is much more money to be made. You know that when you buy a natural wine, the manufacturer is passionately committed to the idea, or there would be no reason for you to produce wine in this way. Would not you rather have your hard earned money go to someone like that?
Reference: https://www.naturallivingideas.com/natural-wine/, by Susan Patterson
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