In the USA, the latest trend seems to be “clean wines”. Whether clean wine is more or less the same as natural wine is not clear. Hollywood star Cameron Diaz recently launched her own brand of “clean wines” because she wants to know what she drinks, she says. She learned about winemaking when she looked for a winemaker who could produce her wines, and she was appalled by all the “additives that can be found in a wine”.
We’ve heard all that before.
“Clean” will undoubtedly sound tempting to many consumers, but when it comes to wine, and here natural wine fans probably agree with me, it sounds somewhat antiseptic. Purified of anything that can add character.
Diaz’ wines are, in fact, quite normal. They have been fermented with cultured yeast and yeast nutrients, stabilised with sulphur dioxide, max 100 mg/l, has been given a little potassium bitartrate to speed up the cooling stabilization and has been clarified with pea protein or bentonite clay.
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