You opened a bottle of natural wine and it looked… off. Cloudy. A bit of sediment floating at the bottom. Maybe it smelled a little funky. Before you pour it down the drain, take a breath — that’s not a flaw. That’s the whole point.

At BTW Wine, we get these questions all the time from people trying natural wine for the first time. So let’s clear things up, one glass at a time.

Why is my wine cloudy or has sediment?

Conventional wine goes through fining and filtering — processes that strip out proteins, tannins, and dead yeast cells to leave you with something crystal clear. Natural wine skips all of that.

At Kolónia 52, for example, the wine settles on its lees in old barrels and gets bottled by gravity, with no fining and no filtering. What you’re seeing is simply the wine in its rawest form — the same way it looked the day it finished fermenting. A little haze or a fine layer of sediment at the bottom of the bottle is completely normal. If you don’t love the texture, let the bottle stand upright for a day before opening, then pour gently and leave the last inch in the bottle.

How should I store it, and how long does it keep once opened?

Store natural wine the same way you’d store any wine: lying down (for corked bottles), away from direct light and heat, ideally somewhere cool and stable — a cellar, a wine fridge, or just the coolest corner of your home.

Because natural wines have little to no added sulfites, they’re more sensitive to oxidation once opened. Most whites and lighter reds are best finished within 1–2 days if kept in the fridge with a stopper or the original cork pushed back in. Fuller-bodied natural reds can sometimes hold up for 2–3 days. Our advice: buy what you’ll actually drink soon, and if you have leftovers, use them in the kitchen — natural wine makes a great addition to a sauce or a marinade.

Should I serve it chilled or at room temperature?

Almost always, chill it — even the reds. Natural wines tend to be lighter, fresher, and more vibrant than conventional bottles, and a slight chill brings out that brightness while taming any funky notes.

• Whites and orange wines: 8–10°C, straight from the fridge
• Light natural reds: 12–14°C — about 15–20 minutes in the fridge before serving
• Fuller reds: slightly warmer, around 14–16°C

If in doubt, serve it colder than you think. You can always let it warm up in the glass, but you can’t un-warm a bottle that’s already too warm.

Does it contain sulfites or other allergens?

Most natural wines contain some sulfites — sulfur dioxide occurs naturally during fermentation, even without anything added. What sets natural wine apart is that little to nothing extra is added afterward. We list sulfite and allergen information on every product page, so you always know exactly what’s — and isn’t — in your glass.

If you’re sensitive to sulfites, natural wine is often easier to drink than conventional wine, precisely because the sulfite levels tend to be much lower. But “lower” isn’t “zero,” so if you have a diagnosed allergy or sensitivity, always check the label before you buy.

How long does shipping take, and how do you pack fragile bottles?

Wine bottles are fragile and shipping them badly is a great way to ruin someone’s evening. That’s why every order is packed in protective, cushioned wine shippers designed to prevent breakage and temperature shock in transit. Delivery times and courier details are listed on our Shipping page — check there for the most current estimates for your location.

Why do you ask if I’m 18 or older, and how do you verify it?

Alcohol sales are legally restricted to adults, and we take that seriously — not just as a checkbox, but as a real responsibility. That’s why you’ll see an age gate before you can even browse the site. At checkout and delivery, couriers may also require ID verification for age-restricted goods, depending on local regulations. If you’re ordering as a gift, make sure someone of legal drinking age will be available to receive and sign for the delivery.

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Got a question we didn’t cover? Drop it in the comments or reach out directly — we’d rather explain the funky sediment than have you second-guess a perfectly good bottle.

This isn’t a wine shop. It’s a lifestyle interruption.

It’s mid-August. The Balaton is still warm, the tomatoes are still obscene, and somewhere in Somló a guy is checking sugar levels and pretending he’s not already thinking about harvest. This is the window. Not the beginning of summer, not the end — the part in the middle where everything’s ripe and nobody’s in a hurry yet. It won’t last.

Here’s why natural wine in summer matters for what’s in your glass, and why the next few weeks are the moment to taste it.

Natural wine in summer was built for exactly this weather

Low-intervention wine isn’t trying to impress a panel of judges in a dark room. No heavy oak, no manipulation to make it “big.” Most of it wants to be cold, a little cloudy, and finished before the ice melts in the bucket. Pét-nat with peach. Skin-contact whites that taste like they grew up next to the fruit bowl. Chillable reds you can bring to a lake and not feel like a criminal about it. Summer isn’t a season this wine tolerates — it’s the one it was made for.

The winemakers we work with aren’t chasing extraction and alcohol. They’re chasing the year they just had — the actual weather, the actual grapes, no cosmetic fixes in between. If you want the short version of what that low-intervention approach actually means, it’s this: fewer additives, wild fermentation, minimal filtering. Drink one now and you’re drinking 2026, not someone’s idea of what wine should always taste like.

Why taste natural wine now, specifically

Three reasons, none of them marketing spin:

The current releases are the ones built for this exact stretch of heat. Pét-nats and light skins don’t age into something better — they age into something else. The freshness that makes them work on a hot night is the first thing to go.

Our winemakers bottle a few hundred cases, not a few thousand. Kolónia, Sziegl, Turay, Wetzer — these aren’t factories. When a wine’s gone, it’s gone until next year’s harvest decides to cooperate. What’s on the shelf right now is not a permanent state of affairs.

Harvest is coming, and it changes the conversation. Once September hits, every winemaker on our list disappears into the vineyard. New vintages take priority over answering our calls, which is exactly how it should be. The wines you’d be tasting right now are the last word on this particular summer before everyone moves on to the next one.

The move

You don’t need a cellar, a decanter, or an opinion about biodynamic moon cycles. You need a wine that’s cold, a bottle opener, and about twenty minutes of daylight left. That’s the whole ritual.

Grab something cloudy. Grab something you can’t pronounce. Drink it too fast, on purpose, while it’s still this kind of warm outside.

That’s the case for natural wine in summer: taste it now, or wait for autumn to tell you what you missed.

SHOP THE DROP →

There’s a moment in every emerging wine category when it becomes clear which will endure as a lasting segment — and who will set its rules. For natural wine, that moment is now. The question I keep asking myself isn’t whether the category has a future, but whether Hungary will have a place in it.
The numbers back this up: the global natural wine market was already worth $2.8 billion in 2025, and is projected to keep growing at around 9 percent annually — not the curve of a fading trend, but of a maturing category. What we knew fifteen years ago as a Parisian and Copenhagen subculture is now found on the wine lists of the world’s leading restaurants, on the procurement lists of Scandinavian state alcohol monopolies, and in sommelier training curricula.
The Map Is Being Drawn Right Now — And Some Countries Have Already Staked Their Claim
In the wine world, the association between countries and categories is built to last for decades. Georgia, Austria, Slovenia, and the Czech Republic have already established themselves at the forefront of the natural category — each with its own identity, its own story. Hungary has every asset needed to stand alongside them: volcanic soils, autochthonous grape varieties, a living tradition of small-scale winemaking, and a producer base that has already proven itself. This isn’t about catching up. It’s about claiming a place that, in my view, is rightfully ours.

Three Missing Links — And What We Can Learn From Those Who’ve Already Solved Them

What’s missing is a shared system to connect the pieces.
Conceptual confusion in consumers’ minds. The terms natural, bio, organic, and “low intervention” blur together, and without a guarantee, a single “pseudo-natural” bottling can damage the whole category’s reputation. France answered this with the “Vin Méthode Nature” mark: a single recognizable logo on the bottle, backed by certified organic grapes, hand harvesting, and a defined sulfur limit. In Italy, the VinNatur association provides assurance through annual independent lab testing rather than marketing claims. A Hungarian “Hungarian Natural” mark — built on the existing legal definition — could do the same at home.
A narrow, subcultural domestic market. In Copenhagen, restaurants — noma and the New Nordic wave — pulled the category up into bistros and shops. In Tokyo, natural wine became an everyday drink at izakayas, with a low barrier to entry. Barcelona built a natural wine destination around a single event, the Vella Terra fair. Georgia communicates its qvevri wines as a point of national pride — and this could work especially well for us, since natural wine isn’t actually new here; it’s a modern continuation of Hungary’s small-scale cellar culture and peasant winemaking traditions.
A fragmented producer base. 83 percent of Hungarian wineries farm less than 3.5 hectares — too small individually to finance a presence at international trade fairs or build importer relationships. Yet specialized fairs like RAW Wine (London, Berlin, New York, Tokyo) are exactly where such small, characterful producers are sought out — and they perform best when grouped by country. A centrally organized, shared “Hungarian Natural” stand, one well-chosen specialist importer per market, and shared consignment logistics in one key market (Copenhagen or Berlin) are all proven, adaptable models.

Why Now?

The window of opportunity is gradually closing on three fronts. Key importers’ portfolios and monopoly listing slots are finite — a spot taken this year by a Slovenian or Czech producer becomes harder for a Hungarian producer to claim next year. The international debate over natural wine’s definition will eventually settle, and Hungary already has an edge with its legal definition in place — it would be a shame to leave that advantage unused. And today’s 25–40-year-old consumers are shaping their wine-drinking identity right now: if Hungarian natural wine isn’t part of that formation, we’ll later be competing against preferences that are already set.
Developing the certification mark and charter, making a first joint appearance at an international trade fair, launching a HoReCa education program — each of these is a decision that can be made within twelve months, and each costs a fraction of what closing the gap would cost five years from now.
Five years from now, the question won’t be whether natural wine is a lasting category. The question will be whether Hungary was among the first to build its own credible, internationally recognized natural wine category — or watched from the sidelines as others’ best practices played out. I believe we can be among the first, and the window for that decision is open now.
If you agree with this direction — or would like to discuss how to launch the certification mark, and the education program — please get in touch.

KONCZ RÉKA

Barabás / Bük

Listening to Forgotten Hills

Réka’s story doesn’t start in a famous vineyard. It starts with curiosity about the ones nobody was looking at — scattered, half-abandoned parcels in the remote hills of northeastern Hungary, holding onto rare local varieties and memories nobody had bothered to write down.

She went looking anyway. What she found became the foundation of everything she does: heritage vines on volcanic ground, worked by hand, farmed organically, guided by the land’s own rhythm instead of a formula. In the cellar she steps back on purpose — spontaneous fermentations, long macerations, neutral vessels, nothing corrected, nothing polished away.

The result is wine that feels like a fingerprint. Rhyolite, dacite, tuff — the volcanic trio of Zemplén — show up as a signature clarity you can taste, vine by vine, bottle by bottle. Réka works a tiny 3-hectare estate like she’s writing personal notes from the vineyard, and every one of them is unrepeatable.

Try if you’re into: mineral whites, gentle aromatics, thoughtful winemaking that never shouts.KONCZ RÉKA

Here’s a secret the wine world hasn’t fully caught onto yet: Budapest is quietly becoming one of Europe’s best cities for natural wine. Not “best” in the sense of Michelin stars and hushed tasting rooms — best in the sense that you can walk into a bar on a Tuesday, drink something a guy made in his garage in Somló, and pay less than you would for a mediocre Aperol Spritz in Paris.

We sell natural wine online. Obviously we’d love you to buy from us. But we also believe nobody joins a cult without tasting the Kool-Aid first. So here’s where to drink natural wine in Budapest — no pretense, no tasting-note theater, just good rooms pouring good bottles.

Cabrio — the quiet cool one

Tucked onto Kamermayer Károly tér, one of downtown Pest’s calmest little squares, Cabrio is what happens when a natural wine bar decides not to be insufferable about it. Low lights, small plates that actually taste like something, and a list that runs across Europe while making room for the Hungarian producers who matter. Come in spring or summer, sit on the terrace, order something cloudy, and watch the city forget you exist for two hours.

Go if: you want your first natural wine experience to feel like a good date, not a lecture.

Marlou — the pioneer

Hiding behind the Opera House, Marlou has been championing natural wine in Budapest since before it was a scene. It’s small, it’s intimate, and the selection — Hungarian and international — is curated by someone who genuinely cares whether you have a good night. Yes, it’s on the pricier side. That’s what being right early costs.

Go if: you want to taste your way through Hungary’s modern winemaking scene with someone who can tell you the story behind every bottle — without making you feel stupid for not knowing it.

VinoPiano — the deep end

In the 9th district, inside ruin-bar territory, VinoPiano pours natural, bio, and biodynamic wines from small Hungarian wineries, and regularly hosts tastings where the winemakers actually show up. Small pours are available, which means you can taste your way through five obscure producers before committing to a glass. This is where curiosity gets rewarded.

Go if: you’re the type who reads the back label. Or wants to become that type.

Palack — the Buda outpost

Almost everything on this list is on the Pest side, because that’s where the scene lives. Palack, on Bartók Béla street, is the exception — a neighborhood wine bar on the Buda side in one of the city’s most underrated cultural strips. Fewer tourists, more locals, and a solid rotation of small-producer bottles.

Go if: you want to drink where Budapest actually lives, not where it performs.

Circo Pizza — the wildcard

Pizza place, bar, and wine shop in one, with a natural wine list that has no business being this good next to a wood-fired oven. Natural wine works best when nobody’s being precious about it, and nothing is less precious than eating a pizza with your hands while drinking a pét-nat.

Go if: you think wine culture peaked when someone first said “just bring whatever’s open.”

So you drank. Now what?

Here’s the part where we’re honest about our motives: every bar on this list is doing something we love — putting real, low-intervention wine in front of people without the sommelier theater. Go. Drink. Ask questions. Find the bottle that rearranges something in your head.

And when you get home and want that bottle — or its stranger cousins — on your own table, that’s what we’re here for. We work directly with small Hungarian producers making a few hundred bottles at a time, and we deliver to your door.

The bars are the gateway.

We’re the habit.

You don’t need to be a sommelier, a forager, or someone who says “i’m getting notes of wet stone” with a straight face to enjoy natural wine. you just need curiosity, a glass, and maybe a fridge that isn’t stuffed with leftovers.

natural wine has a reputation for being wild, funky, unpredictable — and sometimes it is. but here’s the secret no one tells beginners: you don’t have to start with the weird stuff. there are natural wines that are bright, clean, refreshing, and so easy to drink you’ll forget you ever hesitated.

this is your field guide to the bottles that won’t scare you off — the ones that make you say “oh, okay, i get this now.”

fresh, crisp natural whites

let’s start with the friendliest category. fresh natural whites are the “don’t worry, i won’t bite” wines of the natural world. they’re clean, citrusy, and refreshing — the kind of bottles you can pour for anyone without needing to explain what’s happening in the glass.

what they taste like: lemon zest, green apple, white flowers, maybe a little salty breeze if the vineyard is close to the sea.

why beginners love them:

• no funk
• no cloudiness (usually)
• no surprises
• just pure, honest fruit

these wines are proof that natural doesn’t mean chaotic. they’re the perfect entry point for anyone who wants to dip a toe into the movement without diving headfirst into skin contact and kombucha vibes.

starter bottle: PAP Wines – Gepid bright, juicy, and dangerously drinkable. the kind of wine that makes you text a friend “okay, natural wine is actually good.”

pet‑nat (aka the fun one)

pet‑nat is sparkling wine’s cool cousin — the one who shows up uninvited, brings snacks, and somehow becomes the life of the party.

what it is: a naturally sparkling wine bottled before fermentation finishes, so it keeps a little fizz and a lot of personality.

what it tastes like: fresh fruit, soft bubbles, sometimes a tiny bit cloudy, always playful.

why beginners love it:

• low alcohol
• refreshing
• easygoing
• feels like a celebration even on a random tuesday

if prosecco and kombucha had a well‑behaved child, it would be pet‑nat. it’s the perfect “i don’t know what to bring, so i brought bubbles” bottle.

light, chillable reds

this is the category that converts red‑wine skeptics. chillable reds are juicy, bright, and low‑tannin — basically the opposite of the heavy, oaky reds your uncle drinks at christmas.

what they taste like: crunchy berries, sour cherry, pomegranate, herbs, a little spice.

why beginners love them:

• serve them slightly chilled
• no mouth‑drying tannins
• refreshing and food‑friendly
• perfect for summer, picnics, and “i want red but not red” moments

these wines are the gateway to understanding how alive natural reds can be. they’re fun, flexible, and almost impossible to mess up.

gentle orange wines

orange wine doesn’t have to be intense. you don’t need to start with the tannic, tea‑like heavyweights. begin with something soft, peachy, and lightly grippy — the kind of orange wine that whispers instead of shouts.

what they taste like: apricot, citrus peel, chamomile, a little texture, a little attitude.

why beginners love them:

• they’re different without being weird
• they pair with everything
• they feel like the “aha” moment of natural wine

starter bottle: Koncz Réka – Óra skin contact with training wheels — textured, aromatic, and beautifully balanced.

natural rosé with a pulse

natural rosé is not the poolside cliché you’re used to. it’s brighter, juicier, and often more complex — but still easygoing enough to pour for anyone.

what they taste like: strawberry, watermelon rind, herbs, citrus, sometimes a savory twist.

why beginners love them:

• familiar but elevated
• refreshing
• crowd‑pleasing
• great with food

rosé is the universal translator of natural wine. if you’re nervous, start here.

low‑intervention classics

not every natural wine is wild. some are simply clean, minimal, and beautifully made — the kind of bottles that taste like “normal wine” but better.

what they taste like: exactly what you expect, but with more life and less makeup.

why beginners love them:

• zero intimidation
• no funk
• no surprises
• just honest craftsmanship

these wines prove that natural doesn’t mean “weird.” sometimes it just means “better farming, better grapes, better wine.”

how to choose your first bottle

here’s your cheat sheet:

• want crisp + clean? go for a natural white
• want bubbles? pet‑nat
• want red but not heavy? chillable red
• want something new but not scary? gentle orange
• want something familiar? natural rosé or low‑intervention classic

start simple. stay curious. upgrade when ready.

the beginner flight (your starter pack)

each item is a Guided Link so you can expand it into a full post later:

• fresh natural whites — the safest entry point
• pet‑nat — bubbles with personality
• chillable reds — juicy, bright, low‑tannin
• gentle orange wines — texture without chaos
• natural rosé — familiar but better
• low‑intervention classics — clean, simple, honest

the only thing left to do

natural wine isn’t a test you can fail. it’s a conversation you get to join — open‑minded, curious, unafraid to see things differently. one bottle in, you’ll stop asking whether you “get it” and start asking which one to open next.

the cult is open. are you in?

As the founder of ByTheWay, Andrea has built a boutique natural-wine brand and curated platform dedicated to Hungary’s most exciting small-batch winemakers — independent producers working with authentic, unmanipulated wines.

The brand’s ethos lives in a single line: “Natural wine. Unfiltered people.” It’s a belief that the best wines carry the fingerprint of a place and a person — and that the stories behind them matter as much as what’s in the glass. With a background in brand building, Andrea pairs that philosophy with a minimalist aesthetic, transparent communication, and a refusal to dress wine up as anything other than what it is.

Shaped by Lake Balaton, where she grew up, and inspired by Budapest, she’s drawn to wines with personality — red, natural, and a little wild — and to the good company and late conversations that come with them. ByTheWay Wine brings all of that together: natural wine, good food, and authentic experiences in one curated space.

Her motto says it best: “Stay curious, stay open, and keep tasting life.”

Based on Andrea Hanyecz’s interview with XpatLoop.com.