These wines are becoming more and more popular, but you need to prepare for your first experience with a natural wine and know what to expect. It is a different taste experience that goes against our established taste stereotypes. Do you remember what your first olive tasted like? Or oysters? It's the same with natural wine. You need to drink it in. However, once you get a taste for it, there's no turning back. After all, it's the kind of wine that won't give you a headache in the morning and darken your mind as the evening progresses. Natural wines or authentic wines go a little further than biodynamic wines. Start with organic wine, work your way through biodynamic wine and drink your way to natural wine. Your body will thank you.
1. Give wine time. Unlike conventional wines, which in most cases are great right out of the gate, natural wines quite often need to "set". Taste the wine after opening and if it doesn't slip into you, leave it for the next day. If it slides, great, but if you leave some for the second and third day, you'll see that you won't regret it.
2. Give yourself time. Don't expect to fall in love with natural wine at first sip. It can be, but if you're one of those wine drinkers who have already "drunk" something, you'll find it more difficult.
3. Cataloguing is forbidden. Mom's potato pancakes are always the best. She was the first. Taste conservatism is a big deal, and breaking it is like taking off an iron shirt. Basically, what happens is you either discover a) you need "your wine" or b) you love variety. The reward will be an infinitely wide range of flavours reflecting the character of the country where the wine was grown. It's not simply a F678 yeast type wine, Mega Purple, powdered tannins and voilà, every vintage tastes the same.
4. Put the organoleptic in the cupboard. We eat with our eyes, sure thing. But it's been a big industrial chore to make wine a clear, shiny liquid that can be harvested in September and drunk in November. If you want nature, you need to understand that just as fat carries flavor in food, in wine the flavor carrier is a "mess" that floats there until it a) filters out, b) sits to the bottom on its own over time, c) continues to float there.
5. Indulge in wine polygamy. Having several bottles of wine open at once is not debauchery, but a good habit of a well-seasoned wine-lover. This way of getting acquainted with wines in kind is also suitable for less patient wine-lovers.