Over recent decades we have become accustomed to having our wine served in a particular way; clean, clear & favouring easily appreciable fruit-based flavours. Trying some natural wines at the wilder end of the spectrum can be so vastly differently from this. With natural wine savoury, farmyard, vegetal and oxidative flavour characteristics are common, as are cloudy, lightly fizzy or even slightly tannic, in the case of some whites. Often weird but wonderfully rewarding, many of these subversive wines win over the conventional concept of wine faults for which they receive a lot of criticism from their opponents.
Certainly one of the challenges with natural wines is that they can be particularly hard to pinpoint given that they have no defined classification system, beyond their being produced using natural farming techniques in the vineyard, and low intervention winemaking. As a result it is these wilder styles of wine may have become most synonymous with the natural wine movement, when in fact many others are far more subtle.