Healthy wine? - 3 questions - 3 answers you need to know!

Healthy wine? - 3 questions - 3 answers you need to know!

Published by Francis Elms on 28th Feb 2020

1/ "Organic wine"... I've heard of that. Is it good for me?

2/ "Biodynamic wine"... What the? Sounds like something to fight Coronavirus! 

3/ "Natural wine"... Isn't all wine "natural", you ask?

So, what’s it all about? 

Can these wines taste different? 

Are they any better than any other wines?

Some people like to kid themselves that wine, as it’s made from grapes, is part of their “5 a day”.

But it can be a touch healthier* if you go for wines that are made “naturally”.

First, #organic grapes won’t be picked with herbicide/insecticide/pesticide residues on them, because none can be used. You’re feeling better already, aren’t you? Add to shopping list … organic wines.

Secondly, if you believe in adding a little bit of what seems like “magic” to your viticulture, you’ll be using #biodynamic processes, which means that all the work is done according to the moon phases, and unusual practises such as burying a cow’s horn (filled with manure) at the end of each row of vines, are used! Not vegan friendly, but it all contributes to soil and vine health. Grasses, between the rows of vines, encourage pest-eating insects and make the vines’ roots work harder and go deeper into the soil for nutrients. Horses are used for ploughing, so no heavy tractors to compact the soil. Everything is more hands-on and, generally, winemakers using biodynamics have a higher quality approach to their wines and the health of their vineyard. Strangely, there’s more “life” in the taste and texture of a #biodynamic #wine. It really is true!

Thirdly, the winemaking process, itself, can be done using “natural” methods. Very limited use of SO2 preservative is one of the key factors. Too much = hangover/headache. Too little = vinegar (not wine). It’s all about “minimal intervention” in the winery. Doing less equals getting a better result. Just let it happen naturally. You know that’s how it’s meant to be.

Also, for a wine to be called "natural" it must not use commercial yeast for fermentation. It's got to use the "wild" yeast that's found on the grape skins and in the surrounding vineyard. It stops the wine from being "confected" and offers more of a sense of place.

#natural wines are often on the cutting edge of the art of winemaking, but sometimes all you get is more “rough cider” than “wine”. When it works, it’s wonderful. When it doesn’t, it’s a bit “Emperor’s new clothes”. The critics all adore it, but you’ve got to drink it!

Combine all three, #organic #biodynamic & #natural and you’ll be happier*, healthier*, more beautiful* and wealthier*, and your wines will be stunning (quality), but still not one of your “5 a day”. Sorry!

If you want to know more, come and taste the “natural” difference at #FraziersWineStudio

Our next tasting evening on Thursday, 19th March at 7:30pm 

Tickets are £20 each and available here

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