The Minimalists - The rise of lo-fi wines
There’s probably a good chance by now you’ve heard the words ‘minimal intervention’ and ‘natural’ in reference to wine. It has been referred to as ‘a passing trend’ but it’s actually a style that has been around since the start of winemaking thousands of years ago. And it recent years, the movement to create wines in a more natural way seems to be here to stay.
But what does it all mean? There isn’t a legal definition but in essence it means making wine from organic or biodynamic fruit with no chemicals added in the winery except for sometimes a small amount of sulphites. Fermentation starts with wild yeasts and acid and sugar levels amongst other things are never altered with chemicals. Fining and filtrating is not a process that is done either. Many people believe this is the best way to express the terroir or the natural environment where the grapes were harvested. This is because the grapes are able to convey the land rather than the chemicals that were added to make it taste a certain way.
There are over 60 additives that you can legally add to wine including activated charcoal, fish collagen, milk and salt. Unlike food products, in the wine industry you are only required to put on the label if the wine contains sulphites or sometimes referred to as Preservative 220. Due to allergies and health concerns, wines with no additives are becoming more attractive to a wider audience.
There are plenty of minimal intervention wines people would describe as ‘funky’ but there are just as many that aren’t. You can find natural wines to suit all styles and this is one reason this wine ‘trend’ is here to stay.