5 myths about organic, biodynamic and natural wines

There’s plenty of misinformation about low intervention wine. Some people will tell you all organic wines taste like a farmyard. Or that you can’t age natural wines.

Much of what you hear isn’t true and we’re here to bust some of the most common myths about organic, biodynamic and natural wines.

Myth #1. Low intervention wines can’t age.
We know from personal experience that this isn’t true! Whilst you might not want to hold onto that bottle of light, fresh glou glou wine for too long, some of the world’s most well-renowned natural wines can age for a long time - sometimes decades.

In fact, some of the wines we sell are already beautifully aged (and will continue to age well). For starters, there’s Bodega Piedra’s Rioja 2014 Reserva, Fonterenza’s Brunello di Montalcino DOCG 2013 and Joan de la Casa’s 2017 Nimi Tossal.

Myth #2. All organic, biodynamic and natural wines taste the same.
There is a myth that because of the way natural wines are made, they all come out tasting exactly the same way.

We say, no way!

Natural wine - just like any other wine - comes in a wide variety of styles and can be made using many different techniques. It could be carbonically macerated or made from destemmed fruit. It could be aged in oak barrels or concrete, or stainless steel. The juice could be pressed quickly or left on skins. Every decision a winemaker makes about how to make their wine will contribute a different flavour to the finished wine.

In fact, in our opinion, organic, biodynamic and natural wines tend to taste better and with a larger spectrum of flavours than conventionally made wines because they are more reflective of their terroir. They are more energetic and alive and you can taste that with every bottle you open.

Myth #3. Low intervention wines are unstable.
It’s true that some organic, biodynamic and natural wines can be unstable. But that can also be the case with conventionally made wines. At GoNature Wines, we only propose stable wines, with no faults which will show a nice evolution through time.

But because low intervention wines are a broad spectrum, there are plenty that are very stable indeed, and can last days without losing flavour or developing faults. Take it from us - we’ve tried enough of them!

Myth #4. Biodynamic farming is based on nothing.
Moon calendars, herbal sprays, manure in cow horns, biodynamics sounds like a load of hocus-pocus, right?

Actually, no. There are some areas of biodynamics that are rooted in science. The moon does indeed have an effect on plants. And Biodynamic soils have been proven to be healthier, with higher microbial activity.

Biodynamics is still a philosophical, rather than scientific approach to winemaking, but the studies don’t lie, there is something in biodynamics that works.

Myth #5. It’s impossible to make a good wine without chemical herbicides and pesticides.
Tell that to Domaine de la Romanée-Conti, an organic and biodynamic wine that is one of the most expensive in the world.

It’s a common myth that you have to use pesticides and herbicides to make good, stable wine. But for every person that says it can’t be done in a particular winemaking region, there are countless examples of wineries who are making incredible organic, biodynamic and natural wines without the need for chemicals

And the market for these wines are growing, with Italy, France and Spain accounting for around 75% of the world’s organic vineyards.

It’s still true though that making wines without the use of chemical herbicides is harder for the winemaker (actually… much harder !) and that needs to be acknowledged when you drink a bottle of natural wine.

So there you have it - five popular myths about organic, biodynamic and natural wines busted! All that’s left for you to do is to try them for yourself from our online store.

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