Why is Natural Wine in Decline?
VinePair Podcast
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The Challenges of Natural Wine in Restaurants
Zachary: Is there kind of an upper limit to how much money you can charge people for wine that's very young? He says restaurants make a lot of money selling people expensive wine. "Natural wine, because of its very nature, just has never been able to kind of get on the same footing with that part of wine," he says. Are you seeing this in your markets as well? Podcast at vinepre.com, let us know what you think.
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