What Are Phenolic Levels in Natural Wine? How They Affect Taste, Texture, and Color
What Are Phenolics-and Why Do They Matter in Natural Wine?
If you’re a fan of natural wine, you’ve probably noticed it can look cloudier, taste bolder, and feel grippier than conventional wine. That’s no accident-it’s chemistry. One major contributor? Phenolic compounds.
Phenolics play a major role in shaping a wine’s flavor profile, mouthfeel, color, and aromatic intensity. In minimal intervention wines, these compounds often show up more vividly. Here's why.
What Are Phenolic Compounds?
Phenolic compounds are naturally occurring molecules found in the skins, seeds, and stems of grapes. They include:
- Tannins – Astringent compounds that give wine its structure and drying sensation.
- Flavonoids – Pigments responsible for wine color and some flavor notes.
- Non-flavonoids – Including resveratrol, which contribute to complexity and antioxidant content.
These compounds are extracted during winemaking-especially during maceration or skin contact-and vary based on the grape varietal, climate, and winemaking style.
Why Natural Wines Often Have Higher Phenolic Levels
Natural winemakers typically use low-intervention methods, which means fewer steps to strip out or reduce phenolic content. Here’s how that affects the wine:
1. Skin Contact and Orange Wines
Even white grapes can yield highly phenolic wines when given extended skin contact. This is especially true in orange wines made from varietals like Rkatsiteli, Pinot Grigio, or Trebbiano, which develop a textured, tannic edge and amber hue.
2. Unfiltered and Unfined Wines
Most natural wines are unfiltered and unfined, meaning none of the phenolic compounds are removed to clarify or smooth out the wine. This leads to cloudier appearances and bolder structure-especially in reds like Syrah, Cabernet Franc, and Mondeuse.
3. Low or No Sulfites
Since sulfur can bind to phenolics and suppress their impact, low-sulfite wines often allow phenolics to express more freely, especially in oxidative whites and carbonic reds.
How Phenolics Affect Natural Wine’s Taste and Texture
Phenolics are a key reason natural wines feel different in the glass. Here's what to expect:
- Texture & Mouthfeel: You may feel a gentle grip or light tannin presence-even in whites and rosés.
- Bitterness: Some phenolic wines (like those made from Moschofilero or Assyrtiko) offer a pleasant bitterness, adding structure and food-pairing potential.
- Aromatics: Phenolics can intensify herbaceous, floral, or nutty notes depending on the varietal.
- Stability: Higher phenolic content can act as a natural preservative, especially important in zero-sulfur wines.
- Haze & Sediment: Phenolic solids create haziness or sediment-nothing to worry about, just part of the raw, alive aesthetic of natural wine.
High Phenolics: Varietals to Watch
Some grapes are naturally higher in phenolics, especially when grown organically and vinified with care. If you're curious, try these:
Orange Wines:
Trebbiano, Malvasia, Ribolla Gialla, Grenache Blanc
Textured White Wines:
Chenin Blanc, Assyrtiko, Grüner Veltliner
Chillable, Phenolic Reds:
Poulsard, Gamay, Cabernet Franc, Mondeuse
Rustic, Tannic Reds:
Sagrantino, Tannat, Syrah
These varietals often shine in natural wine clubs, biodynamic selections, or skin-contact flights at your favorite wine bar.
Low-Phenolic Natural Wines: Softer, Brighter, and More Delicate
Not every natural wine lover is looking for texture, tannin, or a grippy finish. If you prefer lighter, crisper wines with minimal mouthfeel and little to no astringency, look for low-phenolic styles. These wines are typically made with minimal skin contact, from thin-skinned grapes, and often see early pressing or gentle handling in the cellar.
Some great low-phenolic options include:
- Whites: Chardonnay (especially unoaked), Melon de Bourgogne (Muscadet), Glera (Prosecco), Pinot Blanc, Sauvignon Blanc, Pinot Grigio, and Silvaner.
- Reds: Pinot Noir, Schiava, Gamay (from carbonic maceration), Frappato, and Zweigelt.
- Rosés: Especially those made from Grenache, Pinot Noir, or Cinsault with direct press or very short maceration.
- Sparkling Wines: Most pet-nats made tend to be lower in phenolics due to minimal skin contact and early bottling.
These wines are perfect for those who enjoy a bright, clean, and delicate profile-without the grip or weight. Even among natural wines, not everything is bold and funky!
Final Sip: Embrace the Phenolic Funk
Next time you pour a glass of cloudy natural wine, orange wine, or an unfiltered red, pay attention to the grip, texture, and depth. Those phenolics are part of what makes natural wine such a wild, expressive, and delicious experience.
