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And yet Wregg talks a lot of sense, too. I was lucky enough to attend
a tasting of 15 natural wines he hosted at Vagabond Wines in London
last week. The fact that half a dozen of the country's best sommeliers
also turned up to hear what he had to say speaks volumes for the
growing importance of the natural wine movement.
Natural wines tend to tick other boxes, too. Most of them are
fermented with natural yeasts, are unfined, unfliltered and light in
body, use little or no sulphur dioxide (or additives in general) and
eschew new oak and the flavours it imposes on a wine. Generally,
they are made on a small, artisanal scale: a few barrels, rather than a
stainless steel tank farm is the norm.
Critics might add that all too often they are chemically unstable,
oxidised and cloudy: "vinous cider", as one detractor put it. Indeed,
the very term "natural" annoys some of the movement-that-isn't-a-
movement's opponents. Anyone, they argue, can throw a few grapes
in a tank and leave them to their own devices. As one New World
winemaker told me: "The job of a winemaker is to intervene at the
right moment, not to leave the wine to make itself."
The bigger question concerns the quality of the wines. There are
undoubtedly some fantastic natural wines -- the late Marcel Lapierre
of Morgon was a genius, Anton van Klopper is one of the most
exciting winemakers in Australia and I was blown away by the 2007
Alta Irpinia Fiano, Don Cisciotte, Il Tufiello from Campania that we
tasted at Vagabond Wines -- but a lot of over-priced crap, too.