Natural wine isn’t just for the funky-favoring somms anymore. According to Eater’s latest holiday guide, it’s fully crossed into crowd-pleaser territory—festive, stylish, and way easier to shop than it used to be. Think pét-nats for the toast, elegant skin-contact stunners for the tablescape, and chillable reds that make December feel downright breezy. In other words, the natural wine moment is having its holiday season.
“less dogma, more deliciousness.”
—Eater Staff, Eater
That line nails where the category is headed. At Shop Natural Day NYC, Eater tasted two bottles that show the range—and the vibe—of modern natty wine. First up: Mann Vignobles des 3 Terres Meli Melo MV from Alsace, a fragrant field blend (gewurztraminer, muscat, sylvaner, pinot gris) with just enough skin contact to give texture without going full tangerine. It drinks like an orange wine but keeps the color and the elegance in check—grippy in the best way, like a firm handshake from a friend you actually like.
Then there’s the Greek ringer: Markogianni Vorias & Helios Orange Assyrtiko 2023. This one is true-orange in the glass—clean, structured, and the kind of bottle that turns skeptics into converts. If you’ve been orange-curious but nervous about kombucha energy, this is a bright, dialed-in lane. Bring it to a party and watch the pours disappear faster than a set at Malibu on a sunny December morning.
Giftable, party-ready picks from Eater’s list
Eater’s guide isn’t just theory; it’s plug-and-play. A few bottles they highlight make excellent host gifts or 1:1 swaps in your secret Santa that no one will re-gift:
- Meinklang Mulatshak – Easygoing, affordable, and absurdly approachable. It’s your friendly first dip into natural wine, the one that empties before coats are off. Expect bright fruit, light fizz depending on cuvée, and instant good vibes.
- Wonderwerk Chismosa – A cheeky sparkling rosé with a playful spirit. Crisp, floral, and unabashedly fun—like that friend who always brings the playlist and somehow reads the room perfectly.
- Ruth Lewandowski Tatto – An upbeat skin-contact blend that’s aromatic and zesty. It absolutely crushes with Italian food and cheese boards, where herbs, salt, and sunshine meet and shake hands.
- Vini Rabasco Bianco Damigiana – Biodynamic fruit, hand-harvested, and medium-bodied with texture that plays nice with richer holiday dishes. This one feels crafted, not contrived.
What I like about this lineup is how it covers the spectrum: pét-nat sparkle for the toast, skin-contact for the conversational wave, and fresh whites that can hang from aperitivo to dessert. You’re not just bringing a bottle—you’re bringing momentum.
How to pick the right natural wine for the right moment
- For the toast: Pét-nat brings bubbles without buttoned-up energy. Look for bright fruit and a crisp finish. It’s celebratory without being precious.
- For the table: Skin-contact whites (aka orange wines) add texture and intrigue. They’re A-plus with roasted veggies, spiced poultry, and anything involving olive oil and herbs.
- For the hang: Chillable reds—lighter-bodied, high-acid—are the crowd whisperers. Pop them a little cold and let the room do the rest.
- For the skeptic: Choose clean, precise styles (like that Greek Assyrtiko) to show that “natural” doesn’t have to mean wild funk. Balance is the flex.
- For the host: Consider fridge logistics. If it needs a chill, arrive with it cold. Bring a simple stopper if it’s sparkling—host hero move.
Shopping smarter (and earlier)
The Eater piece points out the other gift: access. You can now order natural wine online from solid retailers and have it waiting at your door (or your host’s). If you’re scrolling late-night, scan for producers with organic or biodynamic farming, minimal intervention, and cuvées that mention things like “skin contact,” “pétillant naturel,” or “carbonic” if you’re chasing that juicy red style.
Labels can be artsy, sure, but don’t let the tattoo flash fool you—great natty wine is about clarity and farming first. When in doubt, pick regions doing cool things right now (Alsace, Greece, Austria, parts of Italy and California) and varieties that thrive with texture (gewurztraminer, assyrtiko, ribolla gialla) or chillability (gamay, pineau d’aunis).
Bottom line
Natural wine has grown up without losing the fun. The modern bottles Eater spotlights are festive, food-loving, and easy to enjoy—even if your cousin still calls everything “kombucha wine.” Show up with a pét-nat for the sparkle, an orange wine for the intrigue, and a chillable red to carry the night. Less dogma, more deliciousness—and zero stress about what to open first.
Source: https://www.eater.com/shopping/930113/the-best-natural-wines-that-make-great-gifts-shop-natural-day