However, if you are a frequent natural wine drinker, you’re likely familiar with a few common styles, such as pét-nat and piquette, that have gained popularity over the years.
Recently a lesser-known sub-genre, called “zero-zero,” has crept onto the scene and is quietly gaining ground as the latest trend in natural wine. To learn more about this mysterious yet popular style VinePair chatted with Troy Bowen, sommelier and founder of Denver’s natural wine bar Noble Riot.
Bowen, who first took an interest in natural wine when working with New York-based natural wine importer Jenny & Francois, is extremely passionate about guiding guests through their experience with the style. “Natural wine is already loosely defined and having styles like zero-zero can complicate things even further,” he says. But fear not, he says, because the term is less complicated than it sounds.
As a sub-section of natural wine, zero-zero commonly refers to two styles of winemaking. The first is specific to wines made with the addition of zero sulfur (a commonly used preservative) and zero commercial yeast. The second is a broader reference and is most often the case for wines categorized as zero-zero.
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