Even a “natural” winemaker can’t define “natural wine”
I haven’t been the most sympathetic guy out there when it comes to natural wines. My position all along has been that I care more about deliciousness than being politically correct, so if a winemaker has to do things to his wine that are inconsistent with being purely “natural,” then go for it.
I realize that a lot of people feel differently, though. Sometimes it seems like a red state versus blue state thing: the naturalists really dislike the “interventionists” (or whatever they’re called), while the interventionists pooh-pooh the naturalists as being driven by misplaced ideology. That’s why it was so refreshing and interesting to come across this article by a pro-naturalist winemaker, Fabio Bartolomei, who admits that the natural “movement” is really blurry and hard to define. It appeared online in the April 5 issue of the Organic Wine Journal.
Fabio’s winery is Vinos Ambiz, in Spain, which his blog describes as “Producers of natural, organic, healthful, sustainable wine.” We therefore can assume that Fabio is serious and genuine when it comes to natural wine, but he also is honest and humble enough to concede that “there’s a whole grey area” when it comes to defining what’s natural and what isn’t, and that any particular wine “may or may not be ‘natural’ depending on your definition.”
This absence of a proper definition, Fabio asserts (and I agree) may upset some people, but not Fabio. “I personally don’t [care]!,” he writes. “Life is short! Let’s just all get on with it and stop fretting.” This doesn’t mean Fabio doesn’t care how he makes his wine. All it means is that he doesn’t care about technical definitions of “natural” wine, as long as he’s free to make wine the way he wants to. Which he is.
Fabio’s last two lists–“It does/doesn’t contain the following” and “I did/didn’t do these things to it”–are the best short course in winemaker interventions I’ve ever seen. I salute his honesty and commitment. The question he raises- whether his statements would be legally permitted on the back label of his wines in America–is something I can’t answer. If he could, then would consumers demand to know what all other wines have in them, or have had done to them? We’ve already seen the beginnings of this, as for instance in this New York Magazine article.
I myself think it would be very stupid to carry this idea to its logical conclusion. For one, it would make for very big, clumsy back labels on bottles of wine. For another, it could startle a sizable number of wine consumers into shunning perfectly fine wines, just because they think that anything that sounds vaguely “chemical” must be bad for them. (People who get upset about chemical additives to food, such as preservatives, forget that food itself is nothing but a collection of chemicals.) I realize that, in this Age of Transparency, it’s probably inevitable that sooner or later wineries will be pressured into full disclosure; or perhaps the government will make them do it. However the question is, and always will be: What does the wine taste like? If it’s good, nobody should care what the winemaker did. If it’s bad or mediocre–despite being politically correct in being entirely “natural”–then would you want to drink it? That would be carrying ideology to the point of ridiculousness.
Anyhow, I really do thank Fabio for such a well-written and provocative article. I hope to someday taste his wines and then blog about how good they are–despite being natural!