So-called "natural wines" may be finding favour in Australian bars and restaurants, but the term rankles many in the industry.
"If it gets people interested in wine who might not otherwise be interested, you cannot argue against that being a good thing," said Australia's most prominent wine writer James Halliday.
Read the whole article here. If you're not fond of reading, check out the video at the bottom of the linked article.
For us, natural wine makers still need to concentrate of their cellar cleanliness, maybe even especially more so, because traditional microbe control mechanisms may not be available to them as with conventional methods.