Post by cjm on Dec 9, 2017 5:52:39 GMT
NATURAL WINE IS A RUNAWAY TRAIN, AND IT MIGHT BE TIME TO HIT THE BRAKES
Sympathetic to the idea but it is not so clever to abandon Sulphur. Also, I think that the real potential revolution lies in cultivation practices where some radical alt-thinking is required.
As for fining and filtration - nice and lazy but what is natural about a murky piece of lees? Like eating an unskinned sheep?
Enzymes, acid occur naturally. They enhance the wine. There may be something in using wild yeasts but it is not necessarily an improvement.
In the end it is about the taste of the wine, not drinking an idea.
Sympathetic to the idea but it is not so clever to abandon Sulphur. Also, I think that the real potential revolution lies in cultivation practices where some radical alt-thinking is required.
As for fining and filtration - nice and lazy but what is natural about a murky piece of lees? Like eating an unskinned sheep?
Enzymes, acid occur naturally. They enhance the wine. There may be something in using wild yeasts but it is not necessarily an improvement.
In the end it is about the taste of the wine, not drinking an idea.