Natural wines have surged in popularity for their unique flavors and minimal intervention approach. However, one common characteristic that surprises many drinkers is a slight vinegar-like taste. Is it a flaw or an intentional part of the wine's profile? Let’s explore why some natural wines develop this flavor and what it means for your drinking experience.

What gives natural wines a vinegar taste?

The vinegar-like taste in natural wines comes from volatile acidity (VA), a natural byproduct of fermentation. Here’s how it happens:

1. Minimal intervention
   Natural wines are made with little to no additives or preservatives, and winemakers often avoid using sulfur dioxide (SO₂), which prevents oxidation and microbial growth. This low-intervention approach allows wild yeasts and bacteria to thrive, some of which produce acetic acid—the primary component of vinegar.

2. Oxidation
   Natural wines are often exposed to more oxygen during production or storage, which can amplify acetic acid levels. This doesn’t necessarily spoil the wine but can result in tangy, vinegar-like notes that some people find appealing and others don’t.

3. Wild fermentation
   Natural winemakers rely on wild yeasts for fermentation rather than cultured strains. While this adds complexity, it also increases the risk of producing acetic acid, which contributes to the vinegar taste.

Is the vinegar taste a flaw?

Not always. In small amounts, volatile acidity can add complexity and brightness to a wine. It’s part of the charm for many natural wine enthusiasts who appreciate the unpredictability and raw character of these wines. However, if the vinegar taste is too strong, it may indicate that the wine has gone beyond its intended flavor profile and is edging toward spoilage.

Why do some people love it?

For fans of natural wine, the slight vinegar taste is a hallmark of the style’s authenticity. It can add tanginess and lift the wine’s acidity, making it refreshing and lively. This is especially true when paired with food, as the acidity can cut through rich, fatty dishes or enhance the flavors of pickled and fermented ingredients.

How to enjoy natural wines with a vinegar taste

• Pair wisely: Natural wines with a slight vinegar note pair well with dishes that match or balance their tanginess. Think cured meats, aged cheeses, or fermented foods like kimchi.

• Embrace the style: If you’re new to natural wines, start with a recommendation from a trusted sommelier or wine app like Swirl to find approachable bottles with balanced VA levels.

• Store properly: Natural wines are more sensitive to heat and light, which can intensify vinegar-like flavors. Store them in a cool, dark place to maintain their integrity.

Swirl loves natural wines

We believe every wine has a story, and natural wines are no exception. Their slight vinegar taste is a testament to the artisanal, low-intervention methods used to craft them. While this flavor isn’t for everyone, Swirl helps you navigate the world of natural wines, offering personalized recommendations and insights tailored to your taste.