At least half of the wines at Logan Square’s modern IndianSuperkhana Internationallean natural. General manager and beverage director Colleen Malone heads up the list here with a general focus on sparkling wines, and she suggests trying Meinklang Foam Somlo ($48) from Hungary: “Meinklang is one of the most deeply devoted [producers] to biodynamic—the [wine’s] label with the cow in front is an indication of how all of the practices work together including pigs running around in the vineyard.”

A full 100 percent of the wines at hip Logan Square drinking denYoung Americanare either low-intervention and/or biodynamic. Co-owner and sommelier Jeff Donahue heads up the picks, and he suggests trying Flat Brim Wines Giant Sky ($9/$30), a rose blend of merlot and primitivo grapes.

Chef Jason Hammel’s belovedLula Caféin Logan Square has offered natural wine for the last decade. Current general manager and wine director Dennis Webber has organized the list for the last three years, and he says that it changes seasonally along with Hammel’s cuisine. Per Webber, “A majority of our wines are natural, but I’d say the vibe here is ‘natural not natty.’ A lot of our natural wine is coming from old European producers who have been growing grapes without chemicals and vinifying with minimal intervention for generations.” He advises patrons to try Absentee Winery NMWD Cairignan 2017 ($64) from California.

“Our wine program atDaisiesis predominantly composed of natural wines,” asserts bar director and assistant manager Kevin Murphy. “We like to highlight small producers with unique visions as well.” Those who venture to the seasonal Logan Square restaurant can expect more than half the wine list to lean in this direction. Try Red Tail Ridge from Seneca Lake in the Finger Lakes of New York, specifically the skin-contact Miscreant Gewurztraminer-Chardonnay blend ($11/$49).

Lincoln Park’s hot Middle Eastern additionGalitis into natural wine. Executive chef Zach Engel organizes his own wine list, and he sources bottles from the same parts of the world that drive his menu: Greece, Lebanon, Israel, and Palestine. Says Engel, “The natural wine movement is still defining itself, but low-intervention production and farming practices align with our ingredient driven food menu.” Here, about half of the wines are organic or biodynamic, and Engel suggests trying Smockshop Band Red Wine #1 ($86).

Wicker Park’s neo-Asian numberMott Stwas an early adopter of the movement, offering natural wines starting in 2013. Beverage director Matt Shores is responsible for the wine list, of which 60 percent is natural. He suggests trying Pulpe Fiction Muscadet ($14/$56) from France: “It has a fun and funky nose, with honeydew on the palate and crisp acidity on the finish.”

Owner Chris Haisma commands wine over at his vegetable-focused spot,Clever Rabbit, in Wicker Park. Most of the list here is comprised of organic or biodynamic selections, and he suggests trying California-based My Favorite Neighbor’s cabernet ($15/$125).

Almost all of the wines on the list at bistro stapleCafe Marie-Jeannein Humboldt Park are natural. Director of wine and beverage Jamie McLennan heads up the picks here, typically offering around 20 wines by the glass that are seasonally-focused, which cover a broad range of styles with the commonality that they’re almost all from producers that make natural bottlings. The additional bottle list is also around 20 wines, all of which are natural. McLennan suggests trying Christian Ducroux Prologue Gamay 2018 ($60) from France.

All the wines at Ukrainian Village’s hip bistro and marketAll Together Noware natural, selected by partner Erin Carlman Weber and wine director Jeremy Patenaude. They suggest trying sulfur-free Julien Brocard Chablis 7eme 2017 ($44).

WoodWind— Streeterville’s freshly-minted new American boîte 18 floors up — is embracing low-intervention wines, with at least half the list involving natural producers. Wine director Greg Hartofelis suggests trying Château de Saint Cosme Les Deux Albions ($17/$68), a Grenache-based blend: “Being one of the producers on my list that are fully certified bio-dynamic since 2010, they allow the wines to ferment via spontaneous fermentation, meaning they wait for the ambient yeasts to take control therefore they don’t use commercial yeast strains.”

Just becausePopsis a bubbles bar doesn’t mean that the River North Champagne lounge doesn’t offer natural wines. Wine director Michael Seward helms the grower-focused list, with about one quarter of the wines veering natural. He suggests trying Domaine Tillardon, Pét-Nat Rosé 2018 ($62): “This vineyard is organically farmed since the beginning, with vines up to 80 years old. Farmed by horse and plow in a beautiful vineyard in Chenas, France, this sparkling wine is soft and balanced without the typical funk that can be found in most normal pét-nats.”

Over at chef John Shield’s fine dining numberSmyth, sommelier Richie Ribando says that, “[m]ost of the producers that we showcase make wine naturally as far as using native yeasts to ferment/spontaneous fermentation.” And he’s especially keen on Movia’s Puro ($105): “Movia is a biodynamically-farming natural wine producer out of north-east Italy/Slovenia. If you haven’t seen it before, you have todisgorge the bottleof wine yourself.”

Management at vegetable-lovingBad Hunter在西方崇尚自然循環酒。葡萄酒導演r Rebecca Schliff suggests trying A.D. Beckham Amphora Riesling from Oregon ($65). Winemaker Andrew Beckham makes his own Amphora (clay vessel for fermenting and aging wine), and also supplies them to many other local winemakers,” she says. “His amphora-aged riesling is bone dry, with beautiful floral and citrus aromatics.