Natural Wine

    • Plus c’est la même chose

      It isn’t always necessary to choose a side. In fact, some would argue that the only path to wisdom is in not doing so. Others of a less earnest bent might feel that it’s at least better to retain devil’s advocacy as a rhetorical tool. I’d agree with both, depending on the subject, but add that the most common cause of a lack of surety is the experiential maturity to know what ...

      oenoLogic- 4 readers -
  • Top 5 Predictions for Wine in 2015

    … marketing label is affixed to it and “Natural Wine” will finally have to stand to be compared with “Un-Natural” wine. No more free passes. 3. Massachusetts Will Come Out Guns Blaring We are about to learn that the affective ban on direct shipping that has existed in Massachusetts for years has resulted in some serious pent-up demand. Look for direct…

    Tom Wark/ Fermentationin Sauvignon Blanc Syrah- 6 readers -
  • Ageno la Stoppa, a distinctive orange wine from Italy

    … This is one of those distinctive skin contact white wines that I think I liked quite a lot. But I wasn’t totally sure. If you’ve never tried Brettanomyces in white wine, this might be a wine to check out, because I think it has quite high levels. Why wasn’t I sure about it? It’s just so extreme and full-on, a bit like a stinky cheese. Has…

    jamie goode's wine blog- 8 readers -
  • Cascina Degli Ulivi A Demua – a lovely natural white from Piedmont

    … Cascina Degli Ulivi A Demua - a lovely natural white from Piedmont This natural Piedmont white is really interesting. It’s a blend of several local varieties, fermented on skins for a month using native yeasts in barrel. Then the wine is pressed and returned to barrel for a year. No sulfur dioxide is added at any stage, and total SO2 is 13 mg…

    jamie goode's wine blog- 2 readers -
  • In Defense of Natural Wine

    … The Challenges of Natural Wine One of the criticisms regularly leveraged against the so-called Natural wine movement is its lack of definition. Critics of the phenomenon repeat the point as a central proof of the movement’s lack of legitimacy. Some writers, however, have also asserted that lack of definition could be an advantage. Eric Asimov…

    Hawk Wakawaka/ Hawk Wakawaka Wine Reviews- 2 readers -
  • Two superb whites: Radikon 1993 and Shobrook Giallo 2013

    … So, on Wednesday evening I had one of the best pizzas I have ever experienced. I met up with buddy and fellow Beer Anorak Daniel Primack for a spot of dinner at Pizza Pilgrims. We each bought a bottle, both white it turns out, and they were both fantastic. It was such a nice evening. Radikon Slatnik di Oslavia 1993 Vino di Tavola, Italy What…

    jamie goode's wine blogin Sauvignon Blanc- 2 readers -
  • Craig Hawkins: Testalonga and Lammershoek

    … Craig Hawkins (pictured above with significant other Carla Kretzel in the background) is one of South Africa’s most talented and brave winemakers. He’s the winemaker at Lammershoek, and also makes his own wines under the Testalonga label. He’s very experimental, and has worked a lot with skin contact and lees. He prefers picking earlier, making…

    Jamie Goode/ jamie goode's wine blog -
  • The Rise of “Natural” in Wine Marketing

    … Back in 2008, a study by Minitel found that “All Natural” was the second most frequently used claim on new American food products. A more recent study found that the term “100 Percent Natural” was consumers most popular claim to read on a food label. Marketers have figured out that “Natural” sells. They’ve also figured it out in the wine…

    Tom Wark/ Fermentation -
  • A Natural Debate over Natural Wines

    … flavor should be. The traditionalist notion that great wine must be made from very ripe grapes, filtered, and heavily oaked is itself a kind of dogma. There is no neutral ground called “flavor” that defines what flavor is and our various ideologies inevitably influence our judgments. The attitude I find most disturbing is one expressed by Matt Kramer…

    Dwight Furrow/ Edible Arts- 3 readers -
  • Comments on Bruce Palling’s anti-natural wine article

    … Bruce Palling’s article on natural wine has been the subject of a lot of debate over the last week or so. I’ve read it twice. Three times if you count the abbreviated version that appeared in the New Statesman. He writes well, and he makes some valid points. But… The ‘but’ is because I think he’s actually wrong. He’s wrong because of his…

    Jamie Goode/ jamie goode's wine blog- 5 readers -
  • The price trap

    … to taste a special wine. Not at all – I embrace this myself. However I have never felt comfortable of tasting wines, where I somehow beforehand are almost nervous on the outcome. Tasting wines naked, being relaxed and just interact with the wine and having a good natural flow appeals far more to me. Yet the spike in prices also have a positive…

    Mad about Wine- 1 readers -
  • Fruit and soil

    … Initially I wanted to do a presentation of Ruppert-Leroy – an exiting new Champagne producer from the Aube region. However, when I was in Champagne (where I have just returned from) I tasted a very exiting white wine – which I actually have in glass right now. It’s the 2012 “Clos du Rouge Gorge” from a producer called Cyril Fhal. I tasted these…

    Mad about Wine- 1 readers -
  • A Brief Meditation On "Natural" Wine

    … Somebody posted a query about "natural" wines and what anyone though of them. I wrote a response, and thought it might be okay to break with the usual wine reviews and post it here, too. I remember tasting Thierry Puzelat's "Le Telquel" for the first time and being startled at how alive it seemed in the glass. Not long afterward, I learned…

    The Wine Mule -
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