Natural wine is having a moment. Menus at trendy restaurants prominently feature orange wines, pét-nats, and even funky, cloudy Prosecco! Natural wines can be revelatory, disappointing, or even highly divisive as quality and consistency may vary wildly. Yet it’s exciting that tastes are evolving and that people are ripe for new wine experiences.
So what’s all the hype about? Natural wines are essentially unfiltered, untamed wine made with wild, native yeasts. What sets natural wines apart is that they don’t present as regular wine: They look and taste, well, different. And calling them “natural” tells us very little.
So where to start? We’ll sit down with global wine expert and Cornell professor Cheryl Stanley for a chatty tasting session where we attempt to demystify the natural wine boom while hopefully discovering a few wild beauties. Join us?
Below is the list of wines we’ll be exploring during our 30-minute tasting session. So run out and grab what bottles are available to you and bring your tasting notes to the event. There’s lots to discuss!
Wine list:
Pétillant naturel (pét-nat) white
Pét-nat rosé
Skin-contact or orange wine
Pinot grigio ramato (Italy)
Orange or amber wine (U.S., Georgia, or elsewhere)
Pinot grigio (Italy; recommend delle Venezie DOC)
Beaujolais or cru Beaujolais (from Guy Breton or Louis Jadot)
