The article discusses the contentious perception of natural wines, citing the Reyneke Organic Cabernet Sauvignon Merlot as a quality example amidst criticism. The author correlates the current backlash against natural wines to past attitudes towards organic wines, suggesting that both have questioned palatability versus environmental benefits. The text conveys that natural winemaking is a natural evolution from organic practices, leaning towards minimal intervention. It notes how people often enjoy natural wines more when not forewarned of their classification, hinting at prevailing biases and a potential for broader acceptance.
Natural wine remains a controversial topic within the wine community, often perceived negatively despite parallel acceptance of organic wines, as seen with Reyneke's quality offerings.
My experience shows that natural wines, when not branded as such, tend to be more readily enjoyed by wine drinkers, overshadowing any biases.
There's a fascinating transformation happening in wine perception; natural winemaking is emerging as a logical extension of organic practices, signaling a shift towards minimal intervention.
While natural wines have their critics, they reflect a broader movement towards authenticity in winemaking akin to the journey organic wines have made.
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