To Be or Not To Be Natural
Natural wine might be one of the most divisive conversations happening in wine today. Ask ten wine professionals what they think and you’ll probably get ten different answers. Recently someone asked me where I stand on it, so here it is.
First, I have a tremendous amount of respect for what natural wine represents. For many producers, natural wine is more than a style. It is a philosophy rooted in sustainability, biodiversity, and a desire to let a vineyard speak for itself. Many farm organically or biodynamically, work by hand, avoid unnecessary additives, and focus on preserving the health of their land for future generations. Those are values I can wholeheartedly support.
There is also a misconception that low intervention means low effort. In reality, making great natural wine can require an extraordinary level of skill. The fewer tools a winemaker chooses to use, the more important their instincts become. A talented winemaker can recognize tiny changes during fermentation long before they become problems. They understand their vineyards intimately, know exactly how each vintage behaves, and make countless small decisions that never appear on a label. That kind of intuition is built over decades of experience, not good intentions alone.
Natural wine asks the winemaker to trust their fruit, their vineyard, and their own expertise. There are very few shortcuts and that deserves respect. But here is where my opinion becomes much simpler than the debate often allows. Natural wines, as a category, generally do not align with my personal palate. I understand why many people love the vibrant acidity, the savoury character, the occasional funk, or the unpredictability from bottle to bottle. For some drinkers, those qualities are exactly what make natural wine exciting. For me, they usually are not.
That does not make natural wine bad, and it certainly does not mean people should stop drinking it. It simply means that wine is, at its heart, a matter of personal taste. Some of my favourite bottles come from producers who intervene thoughtfully when needed because their goal is making the best possible expression of their vineyard. Others take a hands-off approach and create beautiful wines that many people adore. Both approaches can produce exceptional bottles, just as both can produce disappointing ones.
My philosophy has always been surprisingly uncomplicated. Does it taste good? Was it made by people who genuinely care about what they are creating? Will I enjoy opening it with friends around a dinner table? If the answer is yes, I am happy.
Wine has always been personal to me. Trends come and go. Orange wine had its moment. Pet Nat exploded. Chillable reds became everyone’s summer obsession. Natural wine continues to grow in popularity, and that’s wonderful because it has encouraged more conversations about sustainability, farming, and craftsmanship. But none of those trends should tell you what belongs in your glass. Drinknatural wine because you love it. Drink traditionally made wine because you love it. Explore, stay curious, and trust your own palate. The best bottle of wine is not the one everyone else is talking about, it’s the one you cannot wait to pour another glass of.
Cheers!
Stephanie Gilker is the founder of Saint Wine Society, curating polished wine tasting experiences and Champagne service across Alberta. She holds WSET Level 3, French Wine Scholar, and Master of Champagne certificates, bringing expertise, creativity, and elegance to every glass.
Photo Credit: Stephanie Gilker
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