This is the Guardian.

Hi, my name is Hannah Frankson. I'm a peloton instructor and I teach classes on the peloton bite and the peloton tread.

Nothing motivates me more than the thought of enjoying life to the fullest.

Life is always full with so many different challenges and chapters.

For me movement and exercise has been there throughout every stage of my life. Just living life to the max is what motivates me.

The Guardian lives as partnered with peloton to help you find motivation that moves you.

To find out more visit thegardian.com forward slash motivation with peloton.

This message was paid for by peloton.

Hi, my name is Stephen Barany. I've been writing for the Longread since 2017.

It's been about five years and this is a piece that I wrote in 2018 titled

Has Wine Gone Bad about natural wine.

And the reason I wanted to write this piece was because at the time and indeed up until now

you cannot have failed to notice the number of bars and restaurants and bottle shops selling

what is known as natural wine.

And this differs from traditional wine in a variety of ways that can be hard to define,

but I think most people know it when they see it.

It tends to be a little juicier.

It might taste a little bit dirtier, but it seems to be quite obviously made with less intervention from the wine maker

and seems to sort of go along with this long-term trend of more artisanal, more hands-on,

less intervention, organic, local, whatever you might want to call it.

And so at the time I was an avid drinker of natural wine and traditional wine,

anyway, and really, but there was also an enormous sort of swirling controversy around natural wine

...