Wine Explained
Natural wine, orange wine, and everything in between
WHAT IS NATURAL WINE?
Natural wine is fermented grape juice, with as little intervention as possible.
No strict rules
There is no official certification. Natural wine is defined by a shared approach, not a label.
In the vineyard
Grapes are grown without synthetic pesticides or herbicides.
Most producers farm organically or biodynamically and work by hand.
In the cellar
Fermentation happens with native yeasts.
No additives, no heavy corrections.
Wines are usually bottled without filtration or stabilisation.
About sulphur
Some producers add a very small amount of sulphur.
Others add none at all.
The result is wine that reflects a place, a season, and the person who made it — not a recipe.
WHAT IS ORANGE WINE?
Orange wine is white wine made like red wine.
White grapes, fermented with their skins.
Skin contact
Skins stay with the juice during fermentation.
This adds colour, texture, and tannins.
How it’s made
Grapes are usually fermented with native yeasts.
No shortcuts, no heavy manipulation.
In the glass
More structure than white wine.
Aromas of dried fruit, herbs, tea, citrus peel.
Texture matters as much as flavour.
Is it natural wine?
Often, yes — but not always.
Orange wine is a method, not a guarantee of farming or philosophy.
ORANGE WINE IS ABOUT TEXTURE, TIME, AND PATIENCE — NOT COLOR.
Short answers to the questions we get every day
How should I serve natural wine?
Natural wine doesn’t need special treatment — just a bit of attention.
Serve it like any good wine, but stay flexible.
- Open it and taste first
- Pour gently, especially if unfiltered
- Let the wine settle if it feels tight
Natural wine evolves fast in the glass — that’s part of the charm.
Does natural wine need to breathe?
Sometimes yes. Sometimes no. It depends on the bottle.
- Young or reductive wines may need air
- A few minutes in the glass is often enough
- Decant only if the wine feels closed or muted
Trust your nose — it will tell you.
What temperature is best for each style?
Cooler than you think. Warmer than the fridge.
- Sparkling & light whites: well chilled
- Orange & structured whites: cool, not cold
- Reds: lightly chilled works surprisingly well
Too warm hides freshness. Too cold hides character.
Cloudy wine or sediment - is it a fault?
No. It’s normal.
- Cloudiness comes from no filtration
- Sediment is harmless and flavourless
- Just pour slowly if it bothers you
Clarity is a choice, not a quality marker.
Should I decant wine - and when?
Use it as a tool, not a rule.
- Helpful for tight or reductive wines
- Useful to separate sediment
- Not always needed for lighter styles
When in doubt, taste first.
Does glassware really matter?
Yes — but don’t overthink it.
- Bigger glasses help wines open up
- Avoid very small or thick rims
- One good universal glass is enough
The wine matters more than the glass.
How long does wine last once opened?
There’s no fixed rule — taste is your best guide.
- If it still smells and tastes good, it’s good
- Close the bottle and keep it in the fridge — red or white
- Some wines change slowly and keep evolving
- We regularly drink bottles weeks — even months — after opening
Wine is alive. Let your palate decide.
How should I store bottles at home?
Nothing complicated.
- Keep bottles away from heat and light
- Store on their side if possible
- A cool cupboard is better than the kitchen
No cellar needed — just common sense.
How do I choose a bottle without stress?
Forget rules. Start with context.
- What mood? What food? What budget?
- Lighter = fresher, darker = more structure
- Ask us — that’s literally our job
There’s no “wrong” bottle, just different moments.
Orange wine: what should i pair it with?
Orange wine is made for food.
- Great with spices, fermented dishes, and umami
- Works with vegetables, cheese, and cured meats
- Think texture, not color
When in doubt, drink it like a red — with chill.
