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| Natural Wines |
| By Vasundhara Yadav |
| As wine making has evolved over the years, some producers have chosen to bring back 'traditional' methods. Many of those who have given Natural Wines a fair shot are in the new world, but a reasonable number of them in the old world. Natural Wines are a mirror of the terroir of the region in the purest possible form. |
| Organically derived with little or no chemical and mechanical interference, everything that goes into the process of making Natural Wine production is 100% natural - the certified organically grown grapes, the home-grown/ natural yeast, the untouched fermentation process - no chemicals and completely additive-free. |
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| That, essentially, is the difference between Organic and Natural wine. While the grapes used for both are organically cultivated, Organic wine could have undergone some (external) manipulation during the fermentation process. |
| While the method of making natural wines may just be re-surfacing, this style and category has been adopted off and on. The earliest Natural wines can be traced back 8,000 years to Georgia where wine is inseparable from and embedded into the local culture, it's a way of life. |
| In some of its breathtaking and picturesque landscapes, viticultural practices yield a large range of varietals. The traditional clay jars underground (quevri) are still used in wine making - the grape juice and every bit of the fruit (seeds, stalks, skin) is poured in and the vessel is sealed shut and transported underground for at least 5-6 months to allow the fermentation process to take over. Wines can also be aged and stored in the quevri. That is why it is sometimes said that the best wines in Georgia are 'buried'. |
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| The wines have an almost rustic feel, an earthy layer, which could be coming from the fermentation with the skin and stems. The tannins are usually prominent, be it red or white, since all wines go through the same process. |
| It is adventurous to pick a wine from Georgia. It is definitely unconventional. But there is no grey area when voting to appreciate the wines - one either loves them or hates them. However, it is definitely worth a try, whatever the verdict may be. |
| Tasting Notes |
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Khikvi, Alaverdi Monastery 2011
Colour: Clear, bright, amber
Nose: Aromatic, beeswax, honey, anise, candied orange peel
Palate: Firm tannins, full bodied, nutty, warm spices
Finish: Smooth, lingering |
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Saperavi Red, Pheasant's Tears 2016
Colour: Clear, bright, deep ruby
Nose: Open, perfumed, jammy black fruit, spices, hints of tar
Palate: Firm tannins, full bodied, ripened black fruit, earthy undergrowth
Finish: Savoury, long
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| Vasundhara Yadav has a Diploma in Wine, Gastronomy and Management from Le Cordon Bleu London and wants to relate her passion to demystify wine. |
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