Really well-written article, and I agree with a lot of what he’s saying. I think that trend cycles are shorter than ever before, and something about the pandemic really has made a lot of things feel dated much more quickly than normal. Like obviously natural wine as a category is here to stay, but I agree that the vibe feels like it needs a refresh. I’m not sure who/what is going to spur this.
rainlandorsunvalley
I really enjoyed this piece, but there was one thing that got to me slightly.
>Similarly, it feels like all the essential talking points and information about natural wine is already out there, has been covered from so many angles, and most anyone who wants to know something about natural wine has likely already learned.
I don’t find this to be true at all. I think most people I speak to outside of work have no idea what natural wine is, or that there can be chemicals added to wine, or really much else about wine at all, even if they drink it often.
If you’re not in a “wine city” like Austin/NYC/LA, etc it’s not on folks’ radar, especially if they’re not in related industry jobs.
FranDreshie
I’m in Japan. Everyone drinks natural. I love it.
blkwrxwgn
This is a great and welcomed article.
The producers he was excited to see are the OG’s, the ones making regular wine, not “natty” wine. There were people making clean natural wines and they continue to, it’s the lazy hipster natty stuff that became a fad.
And dear lord, I don’t want to see another pet-nat for a long long time. At least not the version he quotes in the article.
awkwarduous
Lot of great points, especially about the natural wine “look” that a lot of guys have. I’m also sick of pet nat as well. Give me a well structured wine (I don’t mind some faults but not just for the sake of it) and not just something bubbly or a straight up fruit bomb.
5 Comments
Really well-written article, and I agree with a lot of what he’s saying. I think that trend cycles are shorter than ever before, and something about the pandemic really has made a lot of things feel dated much more quickly than normal. Like obviously natural wine as a category is here to stay, but I agree that the vibe feels like it needs a refresh. I’m not sure who/what is going to spur this.
I really enjoyed this piece, but there was one thing that got to me slightly.
>Similarly, it feels like all the essential talking points and information about natural wine is already out there, has been covered from so many angles, and most anyone who wants to know something about natural wine has likely already learned.
I don’t find this to be true at all. I think most people I speak to outside of work have no idea what natural wine is, or that there can be chemicals added to wine, or really much else about wine at all, even if they drink it often.
If you’re not in a “wine city” like Austin/NYC/LA, etc it’s not on folks’ radar, especially if they’re not in related industry jobs.
I’m in Japan. Everyone drinks natural. I love it.
This is a great and welcomed article.
The producers he was excited to see are the OG’s, the ones making regular wine, not “natty” wine. There were people making clean natural wines and they continue to, it’s the lazy hipster natty stuff that became a fad.
And dear lord, I don’t want to see another pet-nat for a long long time. At least not the version he quotes in the article.
Lot of great points, especially about the natural wine “look” that a lot of guys have. I’m also sick of pet nat as well. Give me a well structured wine (I don’t mind some faults but not just for the sake of it) and not just something bubbly or a straight up fruit bomb.