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Natural Wine for the People


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A compact illustrated guide to the emerging and enormously popular category of natural wine, a style that focuses on minimal intervention, lack of additives, and organic and biodynamic growing methods.

About the Author

ALICE FEIRING is the grande dame of the natural wine movement; she is the winner of both the James Beard and Louis Roederer Wine Writing awards, and was named Imbibe Magazine's 2013 Wine Person of the Year. Her blog at alicefeiring.com, published since 2004, was named one of the world's top wine blogs by Food & Wine and Forbes. A former wine correspondent for Wall Street Journal Magazine and Time, she currently freelances for the New York Times, Town & Country, Wine & Spirits, and Newsweek, among others.


"The perfect guide."--Eater, "Best Cookbooks of Fall"

"An accessible guide to natural wine."--New Worlder, "Essential Reading, Important Cookbooks Fall 2019" "[A] comprehensive and nicely illustrated guide."--AFAR, "Best Books of the Year" "Alice Feiring is the original high priestess of natural wine, and this book is the perfect starter guide for anyone looking to get into or better understand these exciting wines. It's a must-buy for anyone following this movement."--Rajat Parr, James Beard Award-winning author of Secrets of the Sommeliers and The Sommelier's Atlas of Taste "Just like understanding the food we eat, understanding our favorite natural wines--how they are made and what's in them--is of tantamount importance. This book is an essential guide for anyone who cares about eating and drinking intelligently."--David McMillan, chef and co-author of The Art of Living According to Joe Beef and Joe Beef: Surviving the Apocalypse "A funny thing happened: I very literally begged Alice Feiring to write this book, et voila, the woman delivered. Soulful, informative, irreverent, and, above all, actionable, Feiring has generously distilled years of experience and study into a slim guide that is a godsend for the nat-curious."--Talia Baiocchi, editor in chief of PUNCH

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