Natural wines: How you turn the beasts to top-selling beauties

Klaus Preisner
July 28, 2020

Natural wine, this is fermentation with wild yeasts, no filtration, no fining, at most little sulphur before bottling. Something so natural can quickly overwhelm staff and guests. But that doesn't have to be the case. The following tips will turn natural wine from a nuisance into an pleasant experience and your efforts into profit.


Guests are seeking pleasure, a great dining experience, not a missionary lesson in wine. For inexperienced palates, natural wines are a challenge, if not undrinkable. 


Gastronomers are best to first ask their guests about their experiences with wine. Do not confront your guest with the crazy options, let the ordered or recommended natural wine rooted in the guest’s experience. Nature is not the same as wild. First offer a civilized, luminous natural wine. Watch your guest. If their eyes are shining, you may also turn to the naughty by nature wines. 


But be careful. Too much zeal for extreme and exceptional wines, then many bottles will be returned, and guests won't come back. Accompany your guests carefully and attentively, and you will inspire them with natural wines and see them again.


Natural wines were long frowned upon in gastronomy. Too uncivilized, faulty, unsteady. No bottle like the other.  That's long gone. Good winemakers have long since domesticated and stabilized their natural wines.


Contrary to all prejudices, natural wines are extremely persistent even in opened bottles - what has already oxidized has nothing more to fear! Lasting for many days it's as perfect as wine by the glass.


Natural wines in particular  are ideally suited for a slow acquaintance. They can be enjoyed in a wide temperature range and can stand in a glass, bottle or carafe for a long time. At 14-15 °C, the whites still show their best side, while the reds already start to dress up and seduce. The strange, stalky notes and the carbon dioxide that causes restlessness quickly evaporate.  The Orange Wines in particular then begin to glow from within, showing their inner peace, their soft, healthy, calming soul, which also enchants and blesses the guests.


At the table, guests and wine only need a little time, then they find each other. Serve the wine soon and cool and give it time - it lives, relaxes, unfolds, impresses with inner peace, entertains with aromatic variety and captivates.




How can the beast be tamed? It does not have to be tamed at all. Most natural wines are purring cuddly cats, gentle, light-footed thanks to lower alcohol content, perfectly balanced. This makes a perfect match with many dishes. 


Independent and adaptive companions are orange wines. The white wines with long maceration like red wines are as fresh as a white wine, but have more body, tannins and aromas. They not only go well with oysters, but also with earthy and bitter vegetables, with white and red meat, with roasted aromas and with fatty dishes or cream sauces.

Ripen not R.I.P.

No sulfur, no suffering! Natural wines are much more patient and resistant than you might think. If one follows the common rules for wine storage - no direct sunlight, cool temperatures without great fluctuations (natural wines are more sensitive to heat), high humidity - then natural wines can be matured like other wines, quality and vintage are decisive. 


The Bordeaux wines from Le Puy still shine after several decades - no sulphur added! When the bottle is open, many natural wines even keep much better and longer than their chemical brothers. And hence are perfectly suitable for your wine by the glass offers.


By the way, with the restaurant reservation system aleno you can not only draw attention to special offers like natural wine, but also to events, selected menus and much more.

Do you know aleno?
The clever reservation system for restaurants.

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