Low Intervention Wines: What’s the Fuss?

Let’s get one thing straight: all wine is “natural” to some extent. It’s made from grapes, a bit of yeast, and a splash of magic. But somewhere along the way, “low intervention” became a buzzword. It’s like your cousin who says, “I’m gluten-free,” while still downing fries. So, what does “low intervention” actually mean? And are these wines better for you—or just another excuse to spend too much on a bottle with a minimalist label?

What Are Low Intervention Wines?

Low intervention wines, also called natural wines, are made with minimal human interference. Think of them as the laid-back surfer of the wine world—just hanging out, letting nature do its thing. The grapes are grown organically or biodynamically, and in the cellar, the winemaker avoids adding or removing much. No fining, no filtering, and, here’s the kicker, no added sulfites.

Now, I can already hear some of you muttering, “No sulfites? Isn’t that why I get a headache?” Spoiler alert: probably not.

Sulfites: The Misunderstood Villain

Here’s the deal: all wine contains sulfites. Yes, even your favorite “no-sulfite” low intervention wine. Sulfites are a natural byproduct of fermentation. Winemakers sometimes add a little extra to keep the wine stable, kind of like a sprinkle of salt in your soup.

But here’s the kicker—unless you’re one of the 1% of people with a sulfite allergy (the same crowd who might puff up after dried apricots), sulfites aren’t causing your headache. That pounding skull? It’s likely from histamines or the sheer amount of wine you consumed last night. (No judgment. We’ve all been there.)

Histamines: The Real Party Poopers

Histamines are naturally occurring compounds found in wine, especially reds. They’re also in aged cheese, cured meats, and fermented foods. For some unlucky folks, histamines can trigger headaches, stuffy noses, or flushed skin. It’s like your body saying, “Hey, slow down!”

Low intervention wines often have higher levels of histamines because they skip the fining and filtering that can reduce them. So, if you’ve been blaming sulfites for years, maybe apologize and take a closer look at those histamines.

Why Drink Low Intervention Wines?

Even with the histamines, low intervention wines are worth exploring. They’re unpredictable, funky, and full of personality—kind of like a charmingly chaotic friend who always has a wild story. They let the grape and terroir shine through, without the makeup of added chemicals or excessive processing.

But remember: not all low intervention wines are created equal. Some are brilliant; others taste like a kombucha experiment gone wrong.

Pro Tips for Enjoying Low Intervention Wines

1. Start Slow: If you’re new to the low-intervention scene, begin with approachable styles like pét-nat or a chilled red.

2. Read the Label (and Between the Lines): Some winemakers slap “natural” on the label but don’t follow the ethos. Ask your local wine shop for the real deal.

3. Hydrate or Hibernate: Keep water handy and don’t skip the pre-dinner snack. You’ll thank me later.

4. Be Open-Minded: Not every bottle will be your favorite, but that’s part of the adventure.

In conclusion, low intervention wines aren’t just a trend—they’re a celebration of what makes wine special: its connection to nature, its unpredictability, and its ability to bring people together. Just don’t blame the sulfites for your hangover, okay?

Cheers!

Brian Atkinson
You friendly neighborhood sommelier