And along came natural wines. Pure, fermented “grape juice”. I find it difficult these days to drink wines that I can see through. I’m not saying I want to have a glass of super-dark, jammy, inky wine. In fact, I like wines that are lighter in 
color and fresher in taste. What I am actually saying is, I prefer my wines to be totally unfined and unfiltered. I love cloudy wines, wines with bits and pieces of “deconstructed grapes” floating around freely. A glass of wine that I can’t see through because of the living particles afloat in the glass. I believe that fining and filtering a wine is partly to blame for the “death” of a wine, along with over-sulfuring.
I also love wines of all colors – from light red to off-red, light white to light orange, even some brown wines I have tasted have intrigued me.
Often times, these light, fresh, unfiltered wines are easier to drink and very often pair well with a wide range of different foods.
As lovers of wine, we should give all wines a chance. Let’s dispel our beliefs that a red wine should be dark red and a white wine should be yellow and totally clear. Let’s dispel our belief that a white wine should be sparkling and a red 
should be still. Let’s give all wines a chance – light, cloudy reds; orange-hued whites; sparkling reds and sparkling orange-hued wines. They all want the chance to be understood, so give them a try, with an open mind and remember….the next time you feel turned-off because there is sediment left in your glass after drinking your natural wine, it’s simply from deconstructed grapes, and they won’t hurt you.
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