Utah Bites

Copper Common’s Uncommon Wine List

The recently made-over Copper Common in downtown Salt Lake is now featuring an eclectic selection of all-natural wines.


In my review this week of the recently made-over Copper Common in downtown SLC, I mentioned that owner Ryan Lowder is now featuring an eclectic selection of all-natural wines. While you can find such wines at other restaurants, I don’t know of any that offer only natural wines. But it makes sense, right? After all, we’re all trying to eat better and more organically and naturally – without unhealthy food additives and the like – so why wouldn’t we want to drink naturally too? 

So, for example, if you order a glass of bubbly at Copper Common it would be something along the lines of Les Tetes ‘Les Parcelles Petillant Naturel Tete Nat’ sparkling Chenin Blanc from France or perhaps Bakari ‘Confondo’ from Cortese, Italy. Les Tètes is a small wine project run collaboratively by four friends, Nicolas, Philippe, Baptiste, and Vivien. They are located in the village of Le Pressoir in Touraine Azay-le-Rideau in the Loire Valley. Les Tètes is focused on bringing fresh and fruity competitively-priced wines that are grown organically and fermented with native yeasts and with only minimal sulfur added. In their own words, “Les Tétes is about friendship and wines you drink with friends.” That’s just one example of the many natural wines found on the Copper Common wine list. 

If you’d like to get familiar with the orange wine craze, look no further than Tatto from Ruth Lewandowski Wines at Copper Common. According to former Salt Laker and owner/winemaker at Ruth Lewandowski Wines, Evan Lewandowski, “This is the ‘Lite-Brite’ of skin contact whites A blend of aromatic varieties, Friulano from Fox Hill, Riesling from Cole Ranch and a splash of Lost Hills Ranch Muscat, Tatto is vividly spicy and mouthwateringly textured – think Meyer lemons, gingery cherry pits and a bit of Muscat musk.”

You can explore a handful of natural wines by the glass at Copper Common, with many more available by the bottle. It’s a chance to drink a bit out of the box. 



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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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