You don’t need to wait for London Wine Week to start on Monday (18th May) to get your wine fix. Partly because that would also mean an ENTIRE weekend without the stuff but also because RAW is happening Sunday and Monday (17th & 18th May) in the Truman Brewery.

But what is RAW and why is it different from the many many other wine fairs? Well it is the UK’s biggest independent wine fair, focusing on some of the best organic, biodynamic and natural wine-making talent in the world. I’ve drank many in my time, so amazing and some not so much, but there’s something very satisfying about these types of wine because you know they are trying to do it in the most natural way possible, like people did in the old days but with better techniques (hopefully)

Here’s a quick guide to the things not to miss at RAW 2015 (Mainly Because we want to go to the pub):

Sulphite-free wines – a host of exhibitors, including AmByth Estate in California, Lous Grezes & Mas Zenitude, both from the south of France and Karl Schnabel in Austria, will be showcasing wines that prove that it really is possible to make totally natural, additive-free wine
Georgian Qveri Wines – find out more about the Georgian winemaking tradition, courtesy of The Georgian National Wine Agency
Artworks and installations inspired by natural wines – MA students from the Information Experience Design (IED) programme at the Royal College of Art will be displaying works created exclusively for the show
Raw fish bar hosted by The Richmond – the new Hackney restaurant that everyone’s talking will be popping up with a mini version of their fish bar
The launch of Monty’s Pet Nat – the first English organic sparkling wine to be made using wild yeasts, produced by Albury Vineyard in partnership with biodynamic expert and star of Channel 4’s Chateau Monty, Monty Waldin
Aged wines – the UK exclusive of 35-year-old and 28-year old sulphite-free wines by Californian organic producer, Coturri Winery
Cow hide wine – UK premiere of a Chilean wine made using 250 year old, ungrafted, dry-farmed pais grapes, that were fermented in a cow hide, a winemaking tradition, which is said to help create a very vigorous fermentation