How To Taste Natural Wines: Unfiltered and Unfined

Natural wines have gained significant attention over the past decade, largely due to their unorthodox production methods, unique flavors, and the growing desire for authenticity in the food and beverage industries. One of the most intriguing aspects of natural wines is that they are often unfiltered and unfined, which sets them apart from conventional wines that undergo these processes to ensure clarity and consistency.

Tasting natural wines, especially those that are unfiltered and unfined, requires a nuanced approach. These wines can appear cloudy or murky, and their flavors might differ from what many people are used to when it comes to more polished, commercial wines. This guide explores the complexities of tasting natural wines, with a special focus on those that are unfiltered and unfined, helping you to better understand and appreciate the unique qualities they bring to the table.

What Are Natural Wines?

Before diving into how to taste them, it's essential to first understand what natural wines are. While there is no strict definition, natural wines are generally made with minimal intervention, both in the vineyard and in the winery. The grapes are typically grown without synthetic pesticides, herbicides, or fertilizers, and the winemaking process involves little to no use of additives or preservatives.

The main characteristics of natural wines include:

• Minimal intervention: The winemaking process is as hands-off as possible, with little manipulation of the wine.
• Organic or biodynamic farming: Natural wines often come from vineyards that are farmed organically or biodynamically, ensuring that the grapes are grown with as few chemicals as possible.
• Wild yeast fermentation: Instead of using commercial yeast, natural wines ferment with wild yeasts that are naturally present on the grapes' skins and in the environment, which can lead to more complex flavors.
• Unfiltered and unfined: Natural wines are often unfiltered and unfined, meaning they are not subjected to processes that remove particles and clarify the wine.

The focus on natural methods and minimal intervention results in wines that are deeply expressive of their terroir, showcasing the characteristics of the land, climate, and grape variety in a more raw and unpolished form.

The Role of Filtration and Fining in Conventional Winemaking

To appreciate the significance of unfiltered and unfined wines, it's helpful to understand why filtration and fining are common practices in conventional winemaking.

Filtration

Filtration is a process that removes solid particles (such as yeast, bacteria, or grape skins) from the wine. It's often done to clarify the wine, making it visually appealing, especially for white and rosé wines. The process can also help stabilize the wine, preventing it from becoming cloudy over time. The downside of filtration is that it can strip away some of the wine's character, leading to a less expressive, more neutral profile.

Fining

Fining is another common practice in winemaking that involves adding substances (called fining agents) to the wine to help clarify it further. These agents bind with unwanted particles like tannins, phenols, or proteins and cause them to settle to the bottom of the barrel or tank, from where they can be removed. Fining can make the wine appear more polished and can reduce bitterness or astringency. However, like filtration, it can also reduce the complexity of the wine by removing compounds that contribute to its flavor and texture.

While both filtration and fining are designed to create a smoother, clearer, and more stable product, natural winemakers intentionally avoid these processes to preserve the wine's integrity and showcase its true, unaltered nature.

The Characteristics of Unfiltered and Unfined Wines

Unfiltered and unfined wines are often more complex and distinctive than their filtered counterparts. Here are some characteristics that may be present in such wines:

Cloudiness

The most noticeable difference in unfiltered wines is their cloudy appearance. Without filtration to remove solid particles, natural wines can retain grape pulp, yeast, and other small particles, resulting in a wine that appears hazy or opaque. While this may seem unusual to those used to crystal-clear wines, it is a sign of the wine's natural production process and is generally not an indicator of poor quality.

Texture and Mouthfeel

Unfiltered wines tend to have a more textured and mouth-coating feel, as the suspended particles in the wine contribute to its body. This can create a richer, more visceral drinking experience. The lack of fining also means that the wine may have a fuller, more complex texture, with a subtle balance of tannins, acids, and residual sugars that create a more engaging and nuanced mouthfeel.

Flavor Profile

Natural wines, especially those that are unfiltered and unfined, often have more vibrant and varied flavors. The presence of wild yeast fermentation and the minimal intervention approach means that the wine is more expressive of the environment in which it was grown. The flavors may be more volatile, with occasional notes of funkiness, earthiness, or tanginess, and there can be greater variation from bottle to bottle or year to year.

It's also common to encounter wines with aromas or tastes that are considered unconventional, such as a barnyard scent or a pronounced smokiness. These characteristics arise from the natural fermentation process and the wild yeasts used, and they contribute to the individuality of each bottle.

Aging Potential

Unfiltered wines can also age differently than filtered wines. The presence of suspended solids can provide additional structure to the wine, potentially helping it age more gracefully. However, some natural wines may also develop flaws over time if they are not stored correctly. The minimal intervention approach means that winemakers often rely on the natural preservation of the wine rather than chemical additives or preservatives, so proper storage is essential for maintaining the quality of these wines.

How to Taste Natural Wines

Tasting natural wines requires a more open-minded and patient approach. Since they are not as predictable or polished as conventional wines, it's important to focus on their unique qualities and enjoy them for what they are. Here's a step-by-step guide on how to taste natural wines, particularly unfiltered and unfined ones:

4.1 Preparing the Wine

Before tasting a natural wine, it's important to give it the right conditions to express itself fully. Here are a few things to consider:

• Let the wine breathe: Natural wines often benefit from a little air, so it's a good idea to open the bottle and let it breathe for a while before tasting. This helps the aromas develop and allows any volatile compounds to dissipate.
• Decant if necessary: Some natural wines, particularly older or more complex ones, may benefit from decanting. This allows the wine to interact with the air, which can help soften harsh tannins and bring out the subtler flavors.
• Serve at the right temperature: Temperature plays a significant role in how a wine tastes. Red wines should generally be served slightly cooler than room temperature (around 60-65°F or 15-18°C), while white wines should be served chilled but not ice-cold (around 45-50°F or 7-10°C). Over-chilled wines can mute their flavors, while wines that are too warm can appear flabby and lose their freshness.

4.2 Visual Inspection

The first thing you'll notice when pouring an unfiltered wine is its appearance. Unfiltered wines can range from slightly cloudy to quite murky, depending on the degree of sediment and particles left in the wine. The color may also appear more intense or variable than you're used to, which is a result of the unpolished nature of the wine.

• Cloudiness: Take note of the cloudiness or haziness. While this may be surprising at first, it's an indicator that the wine has not undergone filtration, allowing it to retain all of its natural elements.
• Color: Pay attention to the color, which may be more vibrant or have an unusual hue due to the absence of fining agents. Natural reds may show more variation in color from bottle to bottle.

4.3 Smelling the Wine

The nose is one of the most important aspects of tasting wine, and with natural wines, it can be especially complex. Unfiltered and unfined wines often have a more pronounced aroma, with elements that may not be immediately recognizable. Here's what to look for:

• Wild aromas: You may notice aromas of barnyard, earthy, or floral notes that come from the wild yeasts used in fermentation. These aromas are typically not faults, but rather unique characteristics of natural wine.
• Fruit: Even natural wines often have bright fruit notes, but they may be more rustic or tangy compared to commercial wines. Expect to encounter aromas of ripe, overripe, or even slightly fermenting fruits.
• Spices and herbs: Some natural wines will present herbal, spicy, or even savory aromas. These are often a reflection of the vineyard's terroir and the minimal interference of the winemaker.

4.4 Tasting the Wine

When tasting natural wine, it's essential to take your time. Focus on the following elements:

• First impression: Take a moment to assess the wine's initial impact on your palate. Is it refreshing, bright, and light, or does it feel rich, earthy, and textured? The initial taste will give you a sense of the wine's personality.
• Body and texture: Pay attention to the mouthfeel. Unfiltered wines often have a fuller body and more texture, which can feel like a sensation of weight on the palate. The presence of suspended particles can create a more velvety or gritty mouthfeel.
• Acidity and tannins: Look for the balance between acidity and tannins, both of which play crucial roles in the structure of natural wines. The acidity may be higher in natural whites, providing a zesty freshness, while reds may have more noticeable tannins, adding depth and complexity.
• Finish: Notice the finish of the wine. Is it long and lingering, or does it taper off quickly? A natural wine may have a more unpredictable or evolving finish, with flavors changing as the wine moves across your palate.

4.5 Enjoying the Experience

Ultimately, tasting natural wines is about embracing their imperfections and celebrating their individuality. Don't expect a perfect, polished product. Instead, appreciate the raw expression of nature that each bottle provides. Natural wines can be more challenging than conventional wines, but they reward those who are open to their quirks and differences.

Conclusion

Tasting natural wines, especially those that are unfiltered and unfined, is a journey that requires an open mind and a willingness to explore new flavors and textures. These wines are far from conventional; they are vibrant, unpredictable, and often challenging. However, their unique qualities are what make them so exciting and worth discovering.

By understanding the role of minimal intervention in winemaking and appreciating the complexities that unfiltered and unfined wines bring, you can deepen your appreciation for this fascinating category of wine. So, the next time you pour yourself a glass of natural wine, take the time to savor it with a fresh perspective, ready to embrace the imperfect beauty it offers.

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