How did the idea to start TWIM come about?

“It came about during the circuit-breaker period. Staying at home meant lots of evenings spent together with Hisamizu, experimenting with food and wine. We are also friends (with Chen and Yaw) and it seemed natural to invite them to be a part of TWIM. One thing led to another and the rest is history!”

How did you develop a passion for natural wine?

“While operating restaurant Rizu, Hisamizu and I learnt about wine and fell in love with it, starting with conventional reds and whites before trying biodynamic wines. I remember being completely enthralled by the taste and flavour – natural wine has a different kind of energy. It’s fascinating. There is so much to explore. Till today, I’m still surprised by what it has to offer.”

Can you describe what natural wine is and how it is different from the usual wine varieties we see in bottle shops?

“Natural wine begins with organic grapes, so there are no pesticides and it’s free of additives. There are over 72 legal additives allowed in what we know today as standard winemaking.

Many of these additives end up in conventional wine as they help the winemaker control flavour, aroma and texture. In contrast, natural wine contains no additives, with the possible exception of a small dose of sulphites (a by-product of fermentation). It is low-intervention, allowing nature to work its magic.”

Why do you think natural wine is growing in popularity, especially in Singapore?

“That’s a good question. Natural wine has become increasingly popular around the world. I don’t think it’s just a trend or ‘something cool’. Perhaps as people become more conscious about what they are consuming, there is an inclination to consider healthier, more sustainable options.

Being small-batch, hand-grown and made with organic grapes and no additives, natural wine stands out from conventional wines. The taste is alive, energetic, clean and delicious. I believe that natural wine is here to stay, and not just an underground phenomenon.”

How does one taste the difference between natural wine and conventional wine?

“In fact, natural wine has been described as sour or having a funky aroma that some imbibers have likened to the sour notes of cider or kombucha. And that is perfectly normal because natural wine, like cider and kombucha, is fermented over a longer period allowing the grape juice to fully ferment into wine. But with our curation, we try not to add wines that are too funky and we try to keep it balanced.”

Who are the typical consumers of natural wine? 

“I would say young adults or adventurous drinkers with a penchant for something different. Some of them could be wellness-minded drinkers, looking for a healthier option.”

What makes your online store unique, and how does it stand out from other natural wine stores in Singapore?

“Instead of overwhelming customers with an endless array of options, we have simplified the process through thematic box sets. Every bottle that ends up in the boxes has gone through rounds of tastings on our end, to ensure that they will be loved.

We want to make the experience effortless for novices and seasoned drinkers. The boxes are also frequently rotated, so customers can be introduced to more of what the world of natural wine has to offer.”

What is the criteria for your wine selection, and how stringent is it?

“We try our best to find wines which don’t tire out the palate. You shouldn’t notice the alcohol, acidity or sweetness because none are overpowering. For us, wine is easy to drink if it is balanced and the elements have come together in a supple and elegant manner.”

How does TWIM make wine accessible?

“We work with sommeliers to pick out wines that are enjoyable in different ways. Grouping them into signature box sets makes it easy to pair them with different occasions and moods. The entire experience is all about having a good time and enjoying what you taste.”

Tell us more about your signature box sets. How do you curate them and what are the brands on offer?

“We gravitate towards respected, independent producers who are doing great and interesting things. Some of our favourite producers have fascinating stories.

Anders Frederik Steen was both a chef and sommelier, working at the best restaurants in his homeland Denmark. He was first a sommelier at Noma, and later opened Manfreds and Relae. His experience informs his process, and he’s always up to something new and deliciously poetic.

Another producer and brand we love is Julie Balagny. Some call her the queen of natural Beaujolais. She produces Gamay with a level of detail and finesse revered by peers and wine lovers.”

You’ve emphasised a lot on design and packaging for the box sets as well. What influenced the design, and what message do you hope to send customers?

“There isn’t a deep message really! We are just happy to be a part of someone’s journey. Drinking wine should be delightful, relaxing and fun. We hope that the experience of purchasing and unboxing our sets will echo those feelings.”

TWIM is an online platform as of now. Are there plans to turn it into a physical wine shop?

“At the moment, no. As we are small and independent, it makes sense to keep it as an e-commerce platform. That way, we can keep the price point affordable and remain sustainable as a business. However, we may run occasional pop-ups or collaborations, as we are aware that nothing beats the physical experience!”

What about plans to expand the range of wines on offer?

“We are keen to keep our curation small yet impactful, thus allowing for easy navigation and decision-making. We might expand our range in the future but we will only do so if we can ensure that quality will not be compromised.”