That $3 grocery store wine isn't just wine. More likely than not, it's full of things like added sugar, acidifiers (or de-acidifiers), stabilizers and coloring, like Mega Purple. There are dozens of man-made additions to make wine cheaper to make and more consistent. But there's also been a concurrent rise of natural winemakers, pushing back in the opposite direction. The resulting wines may be less consistent or kind of funky and almost always a bit more expensive, but they're interesting. This week on the podcast, local wine guy Bob Hemauer drops by the studio to talk about two fun natural wines, a white blend from Fabbrica di San Martino near Florence, Italy, and a cabernet blend from the Loire Valley in France.