volume 2. all things natural

in the last while, the term ‘natural wine’ has been bandied about pretty freely to describe a whole plethora of wine styles, blends and techniques. but hang on - isn’t all wine natural? i mean, it’s just grape fruit that’s gone funky, right? 

not quite. 

so we gathered some clever minds  to join the panel and help us dissect this sticky little topic. we talked about things like what does natural wine even mean? what makes a wine natural? where did this natural wine category come from, and why do we like it so much (or do we)? what’s the difference between natural and organic? heck, let’s break down biodynamics while we’re at it and touched on the big sulphur question, and all the other natural jargon like orange, funky, mousey and bretty. we talked about natural wine’s ability to pair with food, how natural wine’s being received in the market and what kind of certifications are needed where. 

on the panel:

dan gillet
pours a lot of wine, plugs a lot a wine from scotch bar in blenheim and travels aotearoa peddling his portfolio at wine diamonds

meg abbott-walker
writes a mean wine list, works on wine all day long at her own wine consultancy bizo and works on wine all night long at love bucket bar

hayden penny
sets the fruit, samples the grapes, stomps the juice and selects the blends and turns up to sell it too all for supernatural wine co.  

morven mcauley
a former wine peddler from impressive winemaking stock, expert in all things wine, water and hospo, finger firmly on the pulse of what’s happening in the wine world both here and internationally

have a listen, if there's anything you want to add or any questions you might have, hit the link in the title of this post and leave us a comment.

disclaimer! the views and opinions expressed in this chat are those of the speakers and do not necessarily reflect the official position of not serious wine chats.

recorded at Cazador on November 5th 2018, with thanks to Antipodes Water

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