So, is everybody clear on the subject of natural wine now? Definitions intact? Categorizations certain? Personnel identified?
One of the more amusing sidelights to saignée’s 32 Days of Natural Wine project was reading the parallel discussions elsewhere on the wine-soaked net. Where naturalistas roost, the response was mostly to the content of each new piece. That there was such a thing as natural wine was taken for granted. What a given entry said on the subject of natural wine, however, was often a point of hectoring debate.
Elsewhere, things were a little different. Braying donkeys of didacticism stomping their hooves and insisting that, in the absence of bright-line rules and double-checked lists of those included and excluded, the term was meaningless. Or – worse – inherently hostile.
This latter claim is rather easily dismissed as hair-shirted lunacy. If “natural” is not a claim but a marketing attack, then so is “ripe”…a word regularly employed by some of these put-upon anti-naturalists that can be interpreted in exactly the same aggressive fashion, should one wish to view the vitisphere from a position of agitated paranoia. Of course “ripe” implies that other wines are underripe, just as “natural” implies that other wines are less so. But…so what? No one’s being accused of mortal sin here. If one is comfortable with the way one makes wines, one should keep making them that way. And the same is true of marketing. Who cares what someone else wishes to do, or to say about what they do, so much that it must become a battle for terminological supremacy rather than a simple divergence of choices? The angry, defensive crouch does little other than to suggest that its employer is, in fact, not comfortable with the way his or her wines are made and marketed, or is imbued with an unnecessary resentment over how others make and market. That seems like a waste of emotion, to me. Funnel that passion into your own wines, please.
As for the definition of “natural”: anyone who’s actually read all, or even most, of the series’ contributions (and those of the previous year) now must understand very well that there is anything but a definition of natural wine shared among its proponents. Or rather, that there what skeletal definition exists is of motivation and intent rather than practice. On the specifics and details, there is not only no agreement (even among those who appear to have agreed), but often an aggressively-pursued disagreement. And maybe it’s better this way.
Why? Well, another thing that might be learned from the contributions in toto, but perhaps even more clearly from the comments in response, is that many in the natural wine community are a rather contentious and cantankerous lot. Accord is unlikely at any stage just due to their inherent natures, and even were détente to be achieved at some point, it would probably collapse before the cheese course.
Unquestionably, the clearest example of this sort of natural contentiousness was the penultimate (and excellent) contribution from winemaker Eric Texier. If I may over-summarize his provocative argument, it was that “natural” doesn’t mean as much as it might without a more holistic commitment to lowering all agricultural and winemaking impacts, not just those that contribute to the character of a wine.
To this I have several immediate reactions. One is that here, laid plain, is one of the major reasons that there will never be an effective coalition of natural winemakers with clean and clear definitions of what they do and don’t practice: the concept is intimately tied up with philosophies, lifestyles, and even politics which will, inevitably, factionalize those practitioners. Texier’s suggestion that there must be an environmental component to natural practice is forcefully argued, but of course it’s just his opinion. Another producer might be into the notion of natural wines because they prefer the taste. Yet another might have faith-based motivations – as with the various levels of belief in and application of biodynamics – that trump either organoleptic or environmental concerns. Texier’s commitment to his stance (which is more thoroughly explained in the comments to his piece) is not to be confused with full accord, of which I doubt he’d find all that much.
Second, there is, in his piece, a little too much “making the perfect the enemy of the good.” That is to say, dismissing the positive impact of worthwhile changes because those changes don’t go far enough for a given observer. If one agrees with the premise that overly-technological and industrial wine production is less desirable than more natural practices – and I’m not stating my own opinion here, merely suggesting that the natural wine cohort would almost certainly have to believe this – then here we have a rejection of that success in favor of waging an increasingly arcane war conducted wholly within the borders of the movement. Rather than lauding the achievement represented by an increased supply of (and knowledge about) natural wine, fingers are now pointed and judgments rendered for a lack of sufficient ideological purity.
This sort of internecine bickering is intimately connected to the philosophical, moral, and political baggage that litters the natural wine landscape; there are those that practice, and there are those that believe. And it’s all a little too Orwellian for my tastes, to be honest. Must we hold some sort of convocation to identify the purest practitioner of ultra-natural, zero-impact winemaking and then unfavorably condemn all others as failures for not achieving that standard? Sure, we can do that. But why would we want to? Isn’t “better” just that: better? Or is the only choice perfection or nothing? Because if there’s a desire to kill the concept and the movement from within, this is certainly the way to do it.
Having just argued against this sort of thing, let me employ it by offering my third reaction to Texier’s piece…which was really my first, but I wanted to get nuance and care out of the way before I took up the sledgehammer. In his essay, Texier argues pretty forcefully against the excess use of fossil fuels (especially those that increase as one transitions to less industrial methods of farming, which seems counter-intuitive but is often the case) and increased carbon footprint. OK, fair enough, but can we discuss the fossil fuel and carbon footprint involved in shipping heavy glass bottles of wine around the world by truck, train, boat, and plane? And (one hopes) refrigerating it along major stretches of that journey? I mean, I’m staring at a bottle of Texier’s Côtes-du-Rhône right now. And I’m in Vermont at the moment, not Texier’s home base of Charnay. There’s quite a footprint underneath that bottle, eh? Or how about his travels around the globe to promote those fuel-burning wines? One could continue along these lines, finding ever finer nits to pick. Provoke, stir…then reduce until absurd.
In other words, a self-considered true pursuer of purity (which I don’t think Texier considers himself) might look rather askance at Texier’s practices, in much the same way his essay challenges others’ practices. Why not, for example, sell only to locals, and – even better – only those locals who bring in reusable containers for refilling? Wouldn’t that use a lot less fuel, and consume a lot less carbon, than the global wine trade?
Sure, of course. Texier would make an awful lot less money, but what does that matter in the pursuit of ideological purity? And in fact, it’s entirely likely that there’s someone who, branding themselves an advocate of whatever they consider to be “real” natural wine, would wholeheartedly embrace this stipulation, and thus condemn Texier for shipping his wines to the furthest reaches of hither and the remotest corners of yon.
But that someone isn’t me. If a producer wants to employ less transformative farming and winemaking practices than they did the year before, that’s great. I applaud them for it. If another producer wants to examine and reduce their use of fossil fuels, that’s also great, and I applaud them as well. If a third producer wishes to do both…well, terrific. But as for a epilogue of disdain for the first two, who could only manage 50% of the change? Sorry. Not interested.
HampersAugust 3, 2010
Wow! this is a very good entry i like it. Will certainly visit your site more often.
The Wine MuleAugust 8, 2010
One advantage of being a sterile beast of burden is that it never even enters one's mind to be a true pursuer of purity.
This piece should be required reading for those lovers of Wine (bless their hearts) who seem more intent upon being Excruciatingly Correct than on actually enjoying what's in the glass.
Pingback: Living on the edge | oenoLogic