Natural wine bars are booming across major American cities, as younger drinkers seek alternatives to conventional winemaking. Sales of low-intervention wines grew 25 percent last year according to new industry data, outpacing growth in virtually every other wine category.
Establishments specializing in natural and organic wines are now opening in neighborhoods from Brooklyn to Austin to Portland. These bars often emphasize small producers, unusual grape varieties, and winemaking techniques that minimize intervention.
Industry analysts attribute the trend to broader consumer interest in sustainability and transparency about production methods. Natural wine producers typically avoid synthetic pesticides and added sulfites, appealing to health-conscious consumers.
