The regions that define natural wine, from the Loire to Kakheti, and how to connect a bottle on your list to the place it came from.
The Loire, Beaujolais and the Jura are where much of the modern movement took shape: small growers, Chenin and Cabernet Franc, Gamay by carbonic maceration, and oxidative styles made on purpose.
The regions page lists what grows in each, how it tastes and why it matters.
Georgia has fermented wine on its skins in buried clay qvevri for thousands of years; UNESCO lists the method as intangible cultural heritage. It is the ancestor of today's orange wine and amphora.
Terroir is the taste of place: soil, slope, climate and farming. Natural winemaking exists largely to keep that from being processed away, which is why the farming is the winemaking.
Try this: Pick one bottle on your list, find its region on the regions page, and tell a guest one thing about it.