How Wine is Made: The Good, the Bad, the “Natty”



I support and love all kinds of wine, but I think it helps people to understand wine as an agricultural product if we start with what IS and IS NOT considered a Natural wine. Listen, I really don’t like labels, but we gotta break it down before we build it back up! Wine-making dates back thousands and thousands of years but it's been industrialized as technology and society advanced. As an unregulated product, mass-produced wine can have some questionable additives, animal by-products, and absurd amounts of sugar without any indication or notification on the label. But not all wine is created equal. Let’s break down what a natural or “natty” wine really is, what are the exceptions, and what are my rules and best practices on how to order and shop for wine. 

Cocktail Corner: Apple Cider Spritz
1 rocks glass
2 oz (really good) bourbon
0.75 oz freshly squeezed lemon juice
0.5-0.75 oz ginger syrup (how to make: harmonica-sized piece of ginger, skin it, slice it, simmer with half cup water and half cup sugar - don't boil, then strain)
Lots of ice
Splash of Martinelli's or non-alcoholic sparkling apple cider
Splash of club soda
Garnish with a lemon wheel, candied ginger, or a cinnamon stick

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