It's natural but does it taste any good?
Wine produced with next to no chemical intervention is growing in popularity in the United States. It's called natural wine because it's typically fermented with no added water, yeast or flavour enhancers. But some U-S wine critics are sceptical, saying the lack of defined standards and certification means drinkers don't know what they're getting when they open a bottle.
Source: sbs.com.au
