Slow Wine Co: Steer Clear of These Mistakes When Choosing Natural Wine

Navigating the World of Slow Wine Co: Mistakes to Avoid

The natural wine movement, championed by producers like Slow Wine Co, is gaining momentum. This approach emphasizes minimal intervention, organic or biodynamic farming, and a return to traditional winemaking methods. However, venturing into the world of natural wine can be tricky. Many consumers, drawn to the philosophy and unique flavors, can fall into common traps. This guide, drawing on years of experience in the wine industry, will help you navigate the landscape and avoid costly mistakes when choosing wines from producers like Slow Wine Co and others embracing this philosophy.

Mistake #1: Assuming All Natural Wine is Created Equal

One of the biggest misconceptions is that all natural wines are inherently good. Just like conventional wine, quality varies significantly. A producer might use organic grapes but still make wine with flaws due to poor handling or unsanitary conditions. Don’t assume the ‘natural’ label guarantees quality. Look for producers with a proven track record and read reviews from trusted sources. Look for certifications and specific information about their wine making process.

Slow Wine Co, for example, is known for their commitment to quality throughout the entire process, from vineyard to bottle. But even with reputable producers, vintages can differ, so research and tasting notes are essential.

Mistake #2: Ignoring Potential Faults

Natural wines, with their minimal intervention approach, can be more prone to certain faults than conventional wines. These aren’t necessarily ‘bad,’ but they can affect the wine’s flavor and enjoyment. Common faults include:

• Volatile Acidity (VA): This presents as a vinegary or nail polish remover aroma. A small amount can add complexity, but excessive VA is a flaw.
• Brettanomyces (Brett): This yeast can impart barnyard, horsey, or medicinal aromas. Some people enjoy a touch of Brett, but it can overwhelm the other flavors.
• Mouse: An unpleasant, mousy or band-aid like off-flavor.
• Refermentation in the Bottle: Can result in cloudiness and unexpected fizz.

While some producers embrace these characteristics as part of the natural wine experience, it’s crucial to be aware of them. If you’re new to natural wine, start with producers known for their clean winemaking to avoid being turned off by these potential faults. Also, make sure you purchase your wines from reputable retailers like The Australian Store, who understand how to properly store natural wines.

Mistake #3: Serving at the Wrong Temperature

Temperature plays a crucial role in how a wine expresses itself. This is especially true for natural wines, which can be more delicate and nuanced. Serving temperature can either highlight its best qualities or accentuate its flaws. Many people serve all red wines at room temperature, but this is often too warm, especially for lighter-bodied natural reds. Similarly, serving white wines straight from the fridge can mask their complexity.

General guidelines:

• Light-bodied reds: Slightly chilled (12-14°C / 54-57°F)
• Medium-bodied reds: Cool room temperature (16-18°C / 60-64°F)
• White wines: Chilled (8-12°C / 46-54°F)
• Sparkling wines: Well-chilled (6-8°C / 43-46°F)

Don’t be afraid to experiment to find what works best for each wine. A good starting point is to err on the side of slightly cooler, as the wine will warm up in the glass.

Mistake #4: Pairing Incorrectly with Food

Natural wines, with their often higher acidity and unique flavor profiles, can be fantastic with food, but they require careful consideration. Bold, tannic conventional wines can often overpower delicate dishes, but some natural wines can do the same if you’re not careful. Think about matching the weight and intensity of the wine with the food.

For example:

• Light, funky whites: Excellent with salads, seafood, and light cheeses.
• Skin-contact wines (orange wines): Pair well with richer dishes, like tagines, roasted vegetables, and charcuterie.
• Light-bodied reds: Versatile with grilled meats, poultry, and earthy vegetables.
• Bolder reds: Can stand up to richer dishes, like stews and game, but be mindful of tannins.

Experimentation is key, but a little research can go a long way in ensuring a successful pairing.

Mistake #5: Storing Improperly

Proper storage is crucial for all wines, but especially important for natural wines, which often have lower levels of sulfites, a preservative. Improper storage can lead to premature oxidation, loss of flavor, and even spoilage.

Key storage tips:

• Temperature: Maintain a consistent temperature, ideally between 12-18°C (54-64°F). Avoid large temperature fluctuations.
• Light: Store wine in a dark place, away from direct sunlight. UV rays can damage the wine.
• Humidity: Maintain a humidity level of around 70% to prevent the cork from drying out.
• Position: Store bottles horizontally to keep the cork moist.

If you don’t have a dedicated wine fridge, a cool, dark cupboard can suffice for short-term storage. Be especially careful during summer months to avoid overheating.

Mistake #6: Overlooking the Importance of Sulfites

Sulfites are a naturally occurring byproduct of fermentation and are also added to many wines as a preservative. Natural winemakers often use little to no added sulfites. While some people are sensitive to sulfites, they are not the cause of most wine headaches. However, the lower sulfite levels in natural wine can make them more susceptible to oxidation and other flaws if not handled properly.

What to consider:

• Lower sulfite levels: Means more care is needed in storage and handling.
• Potential for oxidation: Once opened, natural wines may not last as long as conventional wines.
• Not necessarily ‘sulfite-free’: Even wines with ‘no added sulfites’ may contain trace amounts.

Don’t automatically assume that natural wine is the answer to sulfite sensitivities. If you suspect you have a sulfite sensitivity, consult a doctor.

Mistake #7: Buying Into the Hype Without Doing Your Research

The natural wine world can be trendy, with new producers and styles emerging constantly. It’s easy to get caught up in the hype and buy bottles based on labels or recommendations without understanding what you’re getting. Always do your research before buying.

Tips for research:

• Read reviews: Look for reviews from reputable wine critics and bloggers.
• Visit wine shops: Talk to knowledgeable staff who can guide you.
• Attend tastings: Sample different natural wines to discover your preferences.
• Learn about producers: Understand their philosophy and winemaking practices.

A little knowledge can go a long way in making informed choices and avoiding disappointment.

Mistake #8: Not Supporting Sustainable Practices Beyond the Wine

Choosing Slow Wine Co and other natural wine producers often aligns with a desire to support sustainable and ethical practices. However, consider extending this commitment beyond the bottle. Look for retailers and restaurants that share these values.

Consider these steps:

• Buy wine locally when possible to reduce transport emissions, perhaps you can find a local supplier from Dropt.Beer
• Choose retailers that prioritize sustainable packaging and shipping.
• Support restaurants that source ingredients locally and minimize waste.

By making conscious choices across the board, you can amplify your positive impact.

Mistake #9: Being Afraid to Ask Questions

The world of natural wine can seem intimidating, especially for beginners. Don’t be afraid to ask questions! Wine shop staff, sommeliers, and even winemakers are often happy to share their knowledge and guide you.

Questions to ask:

• What are the winemaking practices?
• What grapes are used?
• What is the level of sulfites?
• What are some good food pairings?

The more you learn, the more you’ll appreciate the nuances of natural wine.

Mistake	Description	How to Avoid
Assuming All Natural Wine is Equal	Quality varies greatly; ‘natural’ doesn’t guarantee excellence.	Research producers, read reviews, and look for certifications.
Ignoring Potential Faults	Natural wines can be prone to faults like VA, Brett, and mouse.	Be aware of potential faults and start with producers known for clean winemaking.
Serving at the Wrong Temperature	Temperature significantly affects the wine’s expression.	Serve at the appropriate temperature for the wine’s style.
Pairing Incorrectly with Food	Incorrect pairings can clash with the wine’s unique flavors.	Match the weight and intensity of the wine with the food.
Storing Improperly	Improper storage can lead to premature oxidation and spoilage.	Store in a cool, dark place with consistent temperature and humidity.
Overlooking the Importance of Sulfites	Lower sulfite levels require more careful handling and storage.	Be aware of the potential for oxidation and handle opened bottles promptly.
Buying Into the Hype Without Research	Trendy wines may not live up to expectations without prior knowledge.	Read reviews, visit wine shops, and attend tastings.
Not Supporting Sustainable Practices Beyond the Wine	Failing to extend sustainable choices to retailers and restaurants.	Choose local retailers with sustainable packaging and restaurants with local sourcing.
Being Afraid to Ask Questions	Hesitation to seek information about natural wine.	Ask wine shop staff, sommeliers, and winemakers for guidance.

FAQ About Slow Wine Co. and Natural Wines

Q1: What exactly defines a wine as “natural”?

Natural wine lacks a strict legal definition, but generally refers to wine made with minimal intervention in both the vineyard and the cellar. This typically involves organic or biodynamic farming practices, native yeast fermentation, no or minimal addition of sulfites, and no fining or filtering.

Q2: Are natural wines more likely to be faulty than conventional wines?

Because natural wines often have lower levels of sulfites and are made with less intervention, they can be more prone to certain faults. However, a well-made natural wine should not be excessively faulty. It’s important to buy from reputable producers and be aware of potential faults like volatile acidity or brettanomyces.

Q3: How long does an open bottle of natural wine typically last?

Due to the lower sulfite levels, an open bottle of natural wine may not last as long as a conventional wine. Generally, it’s best to consume it within 1-3 days of opening. Keep it stored in the refrigerator with a stopper to slow down oxidation.