(WineSearcher) - Do you know your natural from your biodynamic? Our new series aims to clear up a muddy topic.

The wine industry's chemical romance of decades past has largely – but not entirely – cooled. The degree to which this has happened varies by producer and (literally in regions like Burgundy) on a row-by-row basis in the vineyard.

Do you struggle to get your head around the different labels attached to wine production that proclaim green credentials? Are you interested in possible health benefits of these methodologies? Are you wondering why you get a headache from a single glass of red wine? Over the course of three articles we will try help as much as we can.

In the first article, key aspects of the major viticultural approaches are outlined. Part two will focus more on legal definitions, controversies and debates between the various approaches, plus implications for retail pricing, while part three emphasis moves to the winery, what organic winemaking entails, the near-parallel of natural winemaking, as well as consumer health and sulfites in wine.