Natural Wines: The Wine Tasting Class

In winemaking, the process is anything but simple. Behind every bottle lie methods as varied as they are surprising—Megapurple, fish bladder extracts, rodenticides, fungicides, herbicides, water backs, enzymes, acid additions, and even reverse osmosis all play their part.

If you enjoy a glass now and then, it’s almost certain your wine has been touched by one of these techniques. This revelation isn’t new. Back in 2009, Keith Wallace, who founded the Wine School of Philadelphia, peeled back the curtain on these practices in a series of articles for the Daily Beast. His exposé didn’t go unnoticed—many of his peers, including Adam Lee of Siduri, responded with more than a little ire.

The debate over natural, organic, and biodynamic wines has been brewing since our school first opened its doors in 2001. We’ve embraced this conversation wholeheartedly, and the essence of natural wines has seeped into every class we’ve taught over the past two decades. Our students have long requested a dedicated class on natural wines, and now, at last, we’ve answered that call. This class is more than a lesson; it’s a journey through the lives and passions of the extraordinary individuals who champion the natural wine movement. Here, you’ll taste wines from all corners of the globe, exploring the full spectrum of flavors they offer.

Be mindful, though—many of the wines featured in this class are rare finds. Don’t expect to see them on the shelves of your neighborhood Wine & Spirits store.