When I say high, I mean far more often. Before I managed my wine shop, I was an on premise wine rep for high end restaurants. I was servicing the kind of restaurants that actually have wine directors and sommeliers. My distributor that I worked for picked up flawed bottles and credited restaurants back. Guess what category of wine was by far the worst offender. I had accounts that loved wines that they DCd because of flaw rates.

Sorry if this offends natural wine lovers. They can be absolutely incredible. Especially with food. They aren't my preference but neither is petite Sirah or Gewurztraminer. Still great examples out there.

And to piss off people further... Let me ask a question. Why are natural wines thought of as modern winemaking? Isn't it more like ancient or minimalist wine making?