Kids in France grow up reading about the adventures of Asterix the Gaul.

Summary This session delves into the range of production techniques used for orange wines, including vessel choices (old barriques, stainless steel, or amphorae), whole cluster inclusion, and varying time on skins. Varietal expression within these wines is particularly compelling. The exploration includes examples from traditional wine regions like Georgia, Italy, Slovenia, France and Spain, alongside new-world producers who are experimenting with varieties like Chardonnay,

Summary: What is a 'natural wine' anyway? In the latest in our series of blind tasting videos, Justin is once again joined by Chris Martin MW, to discuss all things natural. They taste three outstanding low-intervention wines and talk about how you might recognise the signatures of naturalness, how to assess quality and finding the line between funk and faulty. We'd love to hear your thoughts about natural wine, so please start a discussion in the comments! Details

Summary:  It's become one of the hippest and most contentious niches in wine, often poorly understood and derided by the more traditional sectors of the wine trade. But what exactly is natural wine? Is it just fault-ridden hipster juice, cloudy and smelling of cider as some claim?We’ll explore where this movement came from and why winemakers in some parts of the world felt that they had to turn their backs on the

The term natural wine conjures a plethora of reactions. To some it symbolizes a cultural movement towards honest winemaking, to others it is merely a fad for funky wines. The term is as vague as it is vast. There are some who believe natural should refer only to zero-zero wines (wines that have no added sulfites and apply a minimalist winemaking approach). However, the term is more generally understood as an umbrella status which encompasses any wine made with an attention to the ecosystem and biodiversity, low intervention vinification, and an authentic representation of terroir.

Summary: The use of Sulphur Dioxide (SO2), often just referred to as “sulphites”, in winemaking has become a much-debated and even sometimes emotive topic in the 21st century. In the last few decades with the growth of the natural wine movement, excess use – or sometimes any use – of SO2 has become increasingly frowned on. Some wine drinkers even claim they are intolerant to

Wine is full of spirited debates, but few can argue that any subject matter generates more intensity these days than natural wine. Should sulphur be allowed or not? Do natural wines reveal terroir better than conventional wines? Has natural wine changed our notion of flaws? Perhaps most controversial of all is the definition of natural wine in the first place. These questions are constantly challenging everyone from wine critics and sommeliers to casual students of wine. We decided to bridge the topic with long-time columnist for Decanter and World of Fine Wine, Andrew Jefford, as well as Simon J Woolf, the noted natural-wine writer and author of Amber Revolution: How the World Learned to Love Orange Wine.

Summary:  Are natural wines brown and taste like hard cider?  Let's clear up the myths about natural wine; from birth to glass to now.Learn the origins, philosophy and practice of wines made naturally. In this 45-minute overview, you will understand how the wines evolved, how the word spread and how and why they are changing the industry around us.