Slow food, free-range, no steroids, eat local, and natural winemaking are all part of a general yearning for simpler times. But the fact is that most winemakers these days, big and small, have drastically lessened the use of chemicals in the vineyard, embracing such concepts as organically grown, biodynamic, and sustainable.

Without sulfites, wine may smell and taste funky or re-ferment in the bottle. Many distributors and shop owners are consequently reluctant to stock wines made without sulfites.

Many mainstream winemakers use indigenous yeasts rather than commercially grown ones to ferment their grapes - precisely what natural winemakers advocate.

Roger Morris Quotes