The History of Natural Wine

Natural wine may feel like a modern phenomenon, but it’s actually one of the oldest ways of making wine. For thousands of years, people fermented grapes with little to no intervention, creating wines that reflect their environment, the climate, and the grapes themselves. What we know today as "natural wine" is more a revival than a revolution. This blog post will take you on a journey through the history of natural wine, from ancient roots to its modern-day resurgence, exploring how natural winemaking evolved, was sidelined by industrial methods, and eventually re-emerged to capture the attention of wine enthusiasts around the world.

1. Ancient Beginnings: The Birth of Wine

The history of wine itself begins thousands of years ago, around 6,000–7,000 BCE, in regions that are now modern-day Georgia, Armenia, and Iran. Early winemakers used rudimentary techniques, storing crushed grapes in clay vessels called qvevri, which were buried underground to maintain a stable fermentation temperature. Without additives or advanced technology, this process was natural by necessity, relying on wild yeast present on grape skins to convert sugars into alcohol.

Ancient Winemaking Techniques

• Fermentation was spontaneous, with natural yeasts driving the process.
• Vessels like clay qvevri, wooden barrels, and stone amphorae allowed slow, oxygen-influenced fermentation.
• Additives were minimal or nonexistent, meaning the wine retained the raw qualities of the grapes and terroir.

This was, in essence, natural winemaking: simple, direct, and reflective of local traditions. Even as wine spread to Egypt, Greece, and Rome, it was still made in this straightforward, low-intervention way. For thousands of years, winemaking remained largely unchanged, evolving regionally to reflect local grape varieties, climates, and traditions.

2. The Influence of Medieval Monks and European Viticulture

During the Middle Ages, European monasteries played a crucial role in preserving and advancing winemaking techniques. Monks carefully studied the effects of soil, grape variety, and climate on wine, laying the groundwork for the concept of terroir. They also developed winemaking methods to produce cleaner, more consistent wines, as well as techniques to improve shelf life.

Although the winemaking process became more refined, it was still natural in essence. Natural yeasts continued to be used for fermentation, and only a few rudimentary methods for preserving and clarifying wine were available, such as using egg whites or isinglass (derived from fish bladders).

3. The Industrialization of Wine in the 19th and 20th Centuries

The natural approach to winemaking began to change with the advent of the Industrial Revolution and advances in agricultural science. This era introduced a new era of winemaking with:

• Controlled Fermentation: Louis Pasteur’s discoveries in microbiology led to a deeper understanding of fermentation, which allowed winemakers to use commercial yeasts for more predictable results.
• Sulfur Additions: Sulfur dioxide began to be used in the 19th century as a preservative to prevent oxidation and bacterial spoilage. This extended the shelf life of wines but marked a shift toward more processed products.
• Chemical Interventions: Synthetic fertilizers, pesticides, and herbicides became widely used in vineyards, and winemaking saw the introduction of new additives and stabilizers.

By the mid-20th century, winemaking had transformed into a process with heavy chemical intervention, focused on creating consistent, commercially viable products. Many winemakers began filtering, fining, and adding stabilizers and flavor enhancers, moving further away from traditional methods.

4. The Beginnings of the Natural Wine Movement in France

The natural wine movement as we know it today started as a countercultural response to the industrialization of wine, led by a handful of rebellious French winemakers in the Beaujolais and Loire Valley regions during the 1960s and 1970s.

Pioneers of Natural Wine

• Jules Chauvet: A chemist and winemaker in Beaujolais, Chauvet is often regarded as the godfather of natural wine. He advocated for minimal intervention, use of native yeasts, and no added sulfur, drawing attention to the idea that wine should be a natural product, not an industrial one.
• Marcel Lapierre, Jean Foillard, and Their Contemporaries: Inspired by Chauvet, these winemakers began producing “vin naturel” in Beaujolais, using old-school methods that celebrated the expression of terroir and grape purity over commercial consistency.

This early natural wine movement was radical, even rebellious. These winemakers aimed to revive traditional techniques and reject the additives, manipulations, and industrial practices that had become widespread.

5. The 1980s–2000s: A Growing Counter-Culture

During the 1980s and 1990s, natural wine grew as a grassroots movement, spreading from France to Italy, Spain, and beyond. As consumer interest in organic food grew, people also started looking for “cleaner” wine options. Wine bars in Paris and other European cities began featuring natural wines, which appealed to a younger generation of wine drinkers looking for authenticity and character over polished perfection.

In Italy, the movement gained traction among winemakers in regions like Emilia-Romagna and Friuli. Italian producers began experimenting with skin contact for white wines (leading to the popularity of orange wines) and using local grape varieties to make wines that spoke to their regional identity.

6. The Rise of Natural Wine in the 21st Century

In the early 2000s, natural wine became a global phenomenon. Books, festivals, and wine bars dedicated to natural wine popped up in cities around the world. Wine fairs like La Dive Bouteille in France and RAW Wine in London brought natural winemakers and enthusiasts together, creating a sense of community and shared purpose.

Influence on Today’s Wine Culture

• Transparency: Natural wine producers emphasize transparency in winemaking, listing practices on labels or websites and encouraging consumers to be more aware of what’s in their glass.
• Sustainability and Biodiversity: Natural winemakers often focus on sustainable, organic, or biodynamic viticulture, advocating for healthier ecosystems and lower environmental impact.
• Unique and Unpredictable Flavors: Consumers are drawn to the unique flavors, wild aromas, and vibrant character of natural wines, appreciating the variation between bottles and vintages.

Social media has also played a huge role in spreading awareness about natural wine, with sommeliers, bloggers, and influencers promoting it as a lifestyle choice aligned with values of sustainability and authenticity.

7. The Current Movement: From Niche to Mainstream

Natural wine is no longer a niche product; it has gained a devoted following worldwide. Many conventional wine producers are now taking note, and even large wine brands are experimenting with low-intervention wines, though not always adhering strictly to natural winemaking principles. Terms like “organic,” “biodynamic,” and “minimal intervention” have become buzzwords, and wine drinkers are increasingly curious about the origins and processes behind the wines they drink.

Challenges and Controversies

• Definition Issues: Natural wine still lacks an official certification or standard, leading to debates over what qualifies as “natural.” Terms like “organic” and “biodynamic” offer some guidance but don’t fully capture the philosophy of natural winemaking.
• Price and Accessibility: The small-scale nature of natural winemaking often makes it more expensive and less accessible, limiting its reach to boutique markets and urban wine bars.

Despite these challenges, the popularity of natural wine shows no signs of slowing down. Winemakers around the world are experimenting with ancient methods, unusual grape varieties, and low-intervention practices to create wines that express their terroir, personality, and ethos.

8. The Future of Natural Wine

As we look ahead, the future of natural wine seems bright, with more winemakers than ever exploring the possibilities of natural, organic, and biodynamic practices. Natural wine has not only introduced us to new tastes and styles, but it’s also changed the way we think about winemaking. It’s about honoring the land, respecting tradition, and embracing the imperfections that make wine a living, breathing product of its environment.

Today, natural wine is more than just a trend; it’s a movement rooted in ancient practices, fueled by a passion for authenticity, and embraced by wine lovers looking for a taste of something real. Whether you’re a seasoned natural wine drinker or a newcomer curious to explore, raising a glass of natural wine is a toast to tradition, creativity, and a sustainable future for the world of wine.