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Natural wine, biodynamic wine, <\/span>p\u00e9t-nat<\/span><\/i>, raw wine, low intervention. You\u2019ve probably heard these words get tossed around the last few years when wine bottles (and the people who love them) are nearby. In the last decade, natural wine has been booming, no longer just a secret cult among the vino cognoscenti.\u00a0<\/span><\/p>\n And natural wine bars have followed. In New York City, for example, the dining landscape is sprinkled with wine bars that only serve natural wine and restaurants whose wine lists heavily lean on the natural variety. Natural wines, which can be broadly defined as wine without additives (like extra sulfates) and without the use of pesticides and herbicides, can taste like a different sort of breed of beverage. They can be funky, slightly effervescent, cloudy, and above all, really fun and exciting to drink.\u00a0<\/span><\/p>\n If natural wine is your, ahem, Achilles heel, then this wine bar in Greenpoint, Brooklyn should be on your radar. <\/span>Achilles Heel<\/span><\/a> is brought to you by the people who gave us Brooklyn’s fave restaurants Roman\u2019s, and Marlow & Sons. It\u2019s an unpretentious place with a smart natural wine list and inspiring food. As if a dive bar closed down and the owners just moved in without changing much.\u00a0<\/span><\/p>\n The food menu changes weekly, but expect seasonal, market-driven veg-forward, organic fare. The wine list also changes regularly, stocking the cellar with whatever natural wine producers the staff happens to be digging that week or month. It\u2019s sure to be a hit, though.\u00a0<\/span><\/p>\n Williamsburg\u2019s best wine bar is also a natural wine mecca. Owned by James Murphy\u2014yep, LCD Soundsystem fans, rejoice. This Michelin-starred spot has a 57-page wine list (no, it\u2019s more like a novella or a doorstop). There are a legion of French selections as well as some seriously great off-the-radar options from the central Dalmatian Coast in Croatia, Slovenia, and northern Austria. This unique selection makes this spot one of the most unique natural wine bars in NYC.\u00a0<\/span><\/p>\n When you get hungry at <\/span>The Four Horsemen<\/span><\/a>, there\u2019s an ever-changing menu of globe-trotting goodness in the form of small plates. Expect things like crispy potato pav\u00e9 with Japanese curry, Roman-style chicory, and olive oil-poached cod.\u00a0<\/span><\/p>\n An offshoot of Gem, California prodigy chef Flynn McGarry\u2019s prix-fixe Lower East Side eatery, <\/span>Gem Wine<\/span><\/a> sits around the corner. This natural wine bar has a nicely curated list of bottles from California, Spain, Italy, and France. The secret star of the show, though, is the menu of small plates. Lamb tartare in an oyster emulsion, confit albacore with braised beans, and mackerel with rhubarb ponzu are some of the standouts.\u00a0<\/span><\/p>\n Located in Cobble Hill, Brooklyn, <\/span>June<\/span><\/a> specializes in European natural wines. The bar first popped a cork in 2015, making it the first all-natural wine bar in Brooklyn. Come thirsty because the wine list here includes some spectacular selections, including sparkling orange wine from Emilia-Romagna, some crisp white wine blends from Moravia (the eastern half of the Czech Republic), and ample amounts of bottles from France and Italy.\u00a0<\/span><\/p>\n Snacks to pair with the wine include Camembert with rhubarb jam, grilled carrots with whipped ricotta and fermented chili, and three-milk gouda cheese with nectarine preserves.\u00a0<\/span><\/p>\n Located on the Lower East Side, <\/span>Le Dive<\/span><\/a> isn\u2019t some Gallic-themed dive bar. <\/span>Mon Dieu<\/span><\/i>! It happens to be one of the newest and coolest natural wine bars in NYC. The medium-sized wine list at Le Dive\u2014not surprising\u2014leans heavily on Gallic wines with a few wink nods to Italy and Spain. Pair your <\/span>vin<\/span><\/i> with creamy burrata, mushroom pate, or steak tartare.\u00a0<\/span><\/p>\n The goal at <\/span>Rhodora<\/span><\/a>, located in Fort Greene, Brooklyn, is to eventually run this natural wine bar to produce exactly zero waste. The emphasis here is also on small-batch natural wine makers and distributors who eschew the use of single-use plastics and styrofoam. So if you\u2019re drinking here, you\u2019re doing your part to make the world a slightly better, more sustainable place.\u00a0<\/span><\/p>\n The wine list leans heavily into France but also has some really nice bottles from Lazio in central Italy, Corsica, and Catalonia. You can soak up the wine with a creamy country p\u00e2t\u00e9, tinned seafood, or a charcuterie plate.\u00a0<\/span><\/p>\n Located in the East Village, <\/span>Ruffian<\/span><\/a> focuses on the wine and food of Central and Eastern Europe. The all-natural wines include some fabulous orange wines from the Republic of Georgia. The wine bar even offers wine classes. The food is seasonal, but there\u2019s usually a khachapuri\u2014Georgian baked cheese bread\u2014on the menu plus a lot of vegetable-forward dishes.\u00a0<\/span><\/p>\n Despite the name, don\u2019t mistake <\/span>St. Jardim<\/span><\/a> for a Brazilian wine bar. This diminutive corner West Village spot is a third-wave coffee shop in the morning that transforms into an excellent natural wine bar in the evening. Cozy up to the L-shaped bar and sip from the ever-rotating selection of small producers, mostly from Europe. You might find a funky biodynamic wine from Czech winemaker Milan Nestarec or a lovely chilled Nebbiolo from Piedmont.\u00a0<\/span><\/p>\n The seasonal market-driven food menu sticks mostly to Europe as well, with <\/span>pan con tomate<\/span><\/i>, tuna <\/span>crudo<\/span><\/i> with strawberries and almonds, and crispy soft-shell crab with pickled Hawaiian ginger.\u00a0<\/span><\/p>\n This Lower East Side wine bar is run by the son of the owner of lauded wine shop Chambers Street Wines. <\/span>Skin Contact<\/span><\/a> is an ambient, unpretentious spot that offers a variety of nice natural wines, including some \u201cskin contact\u201d wines. To make these wines, the skin of the grape is allowed to stay on longer and thus affecting the wine in an oft-delicious way. They come from Austria, Portugal, and Italy, among other places. There are also some great low-intervention wines from Rioja, Moravia, and Oregon.\u00a0<\/span><\/p>\nAchilles Heel<\/span><\/h2>\n
The Four Horsemen<\/span><\/h2>\n
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Gem Wine<\/span><\/h2>\n
June Wine Bar<\/span><\/h2>\n
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Le Dive<\/span><\/h2>\n
Rhodora<\/span><\/h2>\n
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Ruffian Wine Bar<\/span><\/h2>\n
St. Jardim<\/span><\/h2>\n
Skin Contact<\/span><\/h2>\n
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The Ten Bells<\/span><\/h2>\n