pros and cons of natural wine
I like to try natural wines, probably because the first natural white/orange wine I tried gave me a very good impression, which had a nice aroma of salty citrus peel, and some fine hint of pickles. I tried hundreds of natural wines after that experience. The following are the pros and cons of natural wine based on the natural wines I sampled.
| Pros Usually natural wines are using natural yeast, could get some unusual aroma Natural whites often have long maceration with the skin or fermented with the skin, where the flavors are more concentrated, will produce more concentrated wines with richer flavors if handled right Contains less SO2 Usually taste better on the second day than on the first day Natural wines often have very beautiful opaque colors. | Cons The unusual aromas are not necessarily good On the other hand, there are many natural wines somehow taste similar regardless of grape varieties, il cuoco said that is the flavor of rhubarb, a sweetish red stem with obvious tartness If handled not so right, you still can’t get a good wine Could be too much oxidized due to not enough SO2 But not always The problem with natural white is, they are often not as good as the first year after bottled when they are more than 3 years old, which should not be a problem for a good Italian white. The problem with natural reds is, they are simply terrible. |