Natural wine: a question of taste?

Natural wine: a question of taste?

Initially, natural wines surprise because of their special smell and taste. With white wines often times the pronounced acid structure is noticeable. Acids are one of the most important taste companions for us humans in the whole nutrition. This is most obvious

most obvious with fruits: A good apple is characterized by a flavor underpinned by refreshing acidity. Without acidity, fruit becomes boring, characterless, and tasteless. It is similar with natural wine: organically cultivated grapes develop a higher degree of acidity over the years, which makes them more resistant to disease. And these acids (there are about 30 different ones) are reflected in the taste of natural wine.

In red wine, in addition to the particular fruitiness, sometimes the "redox" aspect (fr.

réduction): Due to the fact that during winemaking the contact with oxygen present in the air must be kept small in the wine (keyword: unsulfured wine + oxygen slowly turns into vinegar), some red wines take longer to develop in the glass: Slightly "stinky" notes at the beginning disappear after a few minutes in contactwith the air.

The exciting thing is that after a certain amount of drinking time, you can tell right away whether it's a

whether it is a lively natural wine or a dead conventional wine. Natural wine

tastes dynamic and expressive, sulphurized wine dull and restrained.

We must not forget that our palate has been influenced for years or decades by conventionally made wine.

by conventionally made wine, "educated" as it were: Natural wine calls on us to change our

ideas of taste from?