Natural vs. Conventional in the wine world — an opportunity vs. threat question
When considering the process to produce natural wines vs the process to produce conventional wines, the differences are of two types.
First, there are things that we do or add during the conventional process and that we would like to avoid in the natural process, as it can harm the soils, the vineyards and finally our health.
These are threats.
Then, there are things that we remove during the conventional process and that we would like to keep in the natural process, as it can add personality, typicity, authenticity and specificity to the wine.
These are opportunities.
To consider they all respond to the same question or problematic, putting all of them in a single bucket and asking people to make a “yes or no” vote is an oversimplified version of the choice and it clearly misses the point.
Not managing and solving threats will make things worse and the status quo is the best outcome that we can expect. It’s a fight to stay relevant.
Seizing opportunities will make things better and the status quo is the worst outcome that we can expect. It’s a fight to take the lead.
