Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Brian K Miller wrote:Not sure if you noticed my brief note on a Forlorn Hope wine, which to me shows "natural wine" character more than "Lodi" or the grape variety?
David M. Bueker
Riesling Guru
34257
Thu Mar 23, 2006 11:52 am
Connecticut
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
TomHill wrote:It's always puzzled me that Natural wine adherents forbid the addition of acids...but look the other way at the addition of sugar.
Steve Slatcher wrote:TomHill wrote:It's always puzzled me that Natural wine adherents forbid the addition of acids...but look the other way at the addition of sugar.
But is that actually the case?
I know Jamie doesn't mention it in his verboten list, but there are other things he also omits.
Of course, there is no strict definition, but by impression was that sugar was anathema - natural wine should be made from grapes and grapes alone. Or possibly with very small SO2 additions
TomHill wrote:...in which he condemns to tendency of natural wines to show "process" at the expense of "terroir".
Brian K Miller
Passionate Arboisphile
9340
Fri Aug 25, 2006 1:05 am
Northern California
Rahsaan wrote:TomHill wrote:...in which he condemns to tendency of natural wines to show "process" at the expense of "terroir".
I think this is undeniable and non-controversial.
It has long been a complaint waged against the natural wine community, that the carbonic fresh and frunky fruit juice products are similarly generic as the thick oak soup bombs.
One might make the argument that fresh and frunky fruit juice is at least better than thick oak soup at matching with food. Although to some extent that depends on what you are eating.
Either way, as much as I enjoy the lively frisson of a fresh natural wine, the lack of distinctiveness has limited my exposure.
Steve Slatcher
Wine guru
1047
Sat Aug 19, 2006 11:51 am
Manchester, England
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