The natural wine phenomenon and the promise of sustainability: Institutionalization or radicalization?

Natural wine is produced with organic grapes without the use of additives. As a social phenomenon, it comprises rural winemakers and urban consumers interconnected by a vibrant global community of distributors, bloggers, experts, and associations. Despite its continuous growth since the early 2000s,...

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Bibliographic Details
Published inCulture, agriculture, food and the environment Vol. 45; no. 2; pp. 45 - 54
Main Authors Alonso González, Pablo, Parga‐Dans, Eva
Format Journal Article
LanguageEnglish
Published 01.12.2023
Subjects
environmental protection
food anthropology
natural wine
naturalness
organic agriculture
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Summary:Natural wine is produced with organic grapes without the use of additives. As a social phenomenon, it comprises rural winemakers and urban consumers interconnected by a vibrant global community of distributors, bloggers, experts, and associations. Despite its continuous growth since the early 2000s, the movement has sparked global public interest since the French recognition of the vin méthode nature certification in 2020. Here we delineate the evolution of the natural wine phenomenon from its origins to its current situation. It will be argued that rather than a social movement or an alternative food network, natural wine can be better understood as a food phenomenon exhibiting a sustainable alternative mode of production and consumption that unites a loose coalition of diverse actors. In exploring the constant tensions involved in the ongoing redefinition of natural wine by social actors, we will analyze their different understandings of locality, naturalness, and ethical food production.
ISSN:2153-9553
2153-9561
DOI:10.1111/cuag.12310