Why natural wine is having its moment – ‘people are tired of drinking things that are over-manipulated’ – and 7 places in Hong Kong to try it
- While hard to define, a few things about natural wine are universally agreed upon – such as having few or no additives, and limited interference by technology
- We take a look at its origins and find seven places in Hong Kong where you can go to enjoy a glass or two, from La Cabane Wine Bistro to new wine bar Crushed
A wine tasting is usually associated with sophistication – we imagine intellectual conversations, extended little fingers and people swirling around words such as “terroir” and “tannins”.
But slap the label “natural” on it, and the vibe instantly changes, conjuring a hipster hub filled with fun-loving creative types.
While mass-produced wines excel in accessibility and easy drinking, natural wines have won hearts with their unique character, authenticity and the notion that one is consuming something simpler, made in a traditional way without too much interference from modern technology.
It is difficult to pinpoint the origin of the natural wine movement.
Some say it began in the 1950s, in France’s Beaujolais region, where a group of winemakers found inspiration in the work and writings of Jules Chauvet, a French winemaking teacher, chemist and oenologist (one who studies wine and winemaking), who sought ways to make wine with fewer additives.