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Author Topic: 'Natural' Wine  (Read 1303 times)

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Online Skee

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Re: 'Natural' Wine
« Reply #15 on: December 09, 2017, 12:03:09 PM »
I did try natural cider - sidra - in Oviedo.  That's as close as I've gotten to it.  Wasn't that impressed, but I'm not a cider fan.  Just happened to be there during the annual festival. 

Are they making Natural Wine at Rusack Vineyards or any of the places you freqquent?

Online oilhed

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Re: 'Natural' Wine
« Reply #16 on: December 09, 2017, 12:58:50 PM »
My natural, no chemicals, wild ferment hard cider experiment that I’ll be bottling today. 
MarkF
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Online viffergyrl

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Re: 'Natural' Wine
« Reply #17 on: December 09, 2017, 04:27:58 PM »
^Now that should be interesting.
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Online viffergyrl

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Re: 'Natural' Wine
« Reply #18 on: December 09, 2017, 04:42:29 PM »
I did try natural cider - sidra - in Oviedo.  That's as close as I've gotten to it.  Wasn't that impressed, but I'm not a cider fan.  Just happened to be there during the annual festival. 

Are they making Natural Wine at Rusack Vineyards or any of the places you freqquent?

I've not seen any advertised by my usual suspects. There are a few California vintners who are experimenting with this as well as European vintners. My cork dork friend on Facebook is dismissive and says it's all marketing.... but he hasn't tasted any himself. So there's that.

Yeast mutates fairly rapidly even in the wild, so the term 'natural' is plagued with poor definition. The term 'natural' is not even defined for chicken, let alone wine so this is an adventure in the making. Which is why I'm interested in this particular wine shop as I think I'll find a wide variety of 'natural' wine and some other gems. Or not.

Edit: I just read the article you linked to on the previous page. So I'm late to the party apparently.  :lol: But that is what is so interesting - those who are really, really, really into wine have moved on, while those of us who casually enjoy wine are just finding out about it, are becoming aware and curious.
« Last Edit: December 09, 2017, 04:57:29 PM by viffergyrl »
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Offline RBEmerson

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Re: 'Natural' Wine
« Reply #19 on: April 09, 2018, 10:58:48 AM »
I stumbled across this old thread and want to correct or "adjust" some of my comments.

Sulfites: Wine's got 'em, always did, always will. It's a by-product of fermentation. The final amount can be adjusted, but forget "sulfite free".

Yeast sources, etc.: after some drinking, some reading, some talking, IMHO it's more about "bragging rights". "Natural" is just another facet to wine making. It's not better or somehow more "good for you" or more "pure" than other wine making techniques/procedures. IMHO this is another instance of "if it's natural, it has to be better". It's just different. And it's the differences that make wine interesting.

Salud!
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Online Skee

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Re: 'Natural' Wine
« Reply #20 on: May 02, 2018, 09:55:18 PM »
Interesting Op-Ed with historical perspective explains natural wine.


Offline RBEmerson

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Re: 'Natural' Wine
« Reply #21 on: May 02, 2018, 10:08:16 PM »
Good catch! Thanks.
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Online viffergyrl

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Re: 'Natural' Wine
« Reply #22 on: May 02, 2018, 10:11:46 PM »
I had no idea this particular idea of wine had been around long enough to be passe for some. But I finally will have some time later this month to try some. I've not lost my interest; it's that life gets in the way.

Stay tuned.  ;)
Don't argue with an idiot; people might not know the difference. -Anonymous

Online viffergyrl

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Re: 'Natural' Wine
« Reply #23 on: May 26, 2018, 05:53:33 PM »
So I finally made it to a wine shop that specializes in 'natural' and unusual wines - Lou Wine Shop in LA. Here's my catch:

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Since 'natural' is not a legal or regulatory term in food or wine, I'll try to be as transparent as I can about how these wines are made. From what I've read, 'natural' can mean...

*Organic or biodynamically farmed
*Indigenous yeast
*'As little as possible' added during processing
*Use of 'ancient' fermentation vessels (?)
.... or how wine was made prior to the industrial era.

Practically speaking if you expect to sell your wine outside of your neighborhood, some compromises have to be made I think.

All right, the wines:

Bernard Vallette, 2016 Beaujolais, Quatre Saisons

From the deep south of Beaujolais in the village of Lachassagne, where the soils are clay and limestone as opposed to granite, Bernard Vallette is biodynamically farming 6.5ha of land passed down through his family from his grandparents. The grapes are all hand harvested and fermented with native yeasts using carbonic maceration and a comparatively lengthy aging in stainless steel. No additions in the cellar (including sugar) and just a touch of SO2 at bottling.

La Grange Aux Belles ‘53’

Cabernet Franc, farmed organically in Anjou, using herbal infusions against mildew and vinified with minimal SO2.  Short maceratons are practised here, with minimal extraction, seeking light-bodied aromatic wines, low in tannins and alcohol. Don't know the yeast or the vessel in which it was fermented. I'm told this is a much 'funkier' red than the Bernard Vallette.

Viteadovest Terre Siciliane IGP Bianco

An orange, unfiltered wine from Sicily. The Terre Siciliane Bianco is one of the flagships of Viteadovest , a farm that operates in western Sicily in full respect of organic farming. Practices such as the natural grassing green manure and the most limited possible sulfur treatments are in fact aimed at guaranteeing a natural and quality wine. 80% Grillo grape; 20% Cataratto. Indigenous yeast. The must is left to macerate in contact with the skins for 15 days, before undergoing passage in stainless steel tanks. The aging lasts for 12 months and is concluded with the bottling, followed by a further period of rest under glass.

Pet Nat Saint-Cyr Rose

Domaine Saint-Cyr (formerly Domaine de Bellevue) is the largest certified organic domaine in Beaujolais. Unusual for the region, the crus are all single vineyard parcels, and the name of each terroir is listed with each wine.  They are fermented in concrete tanks and then aged in used barrels for 12-18 months. All of the wines are vinified with natural yeasts. This is a natural sparking wine, meaning it was bottled before primary fermentation is finished, with no added yeasts or sugars.

The downside is that I need someone to drink with me as these wines don't keep very well. (Sulfite being a preservative and all...)  ;)

My natural, no chemicals, wild ferment hard cider experiment that I’ll be bottling today. 

How did this turn out?
Don't argue with an idiot; people might not know the difference. -Anonymous

Online oilhed

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Re: 'Natural' Wine
« Reply #24 on: May 26, 2018, 08:20:29 PM »
As for my cider I tried two wild ferments this year. One was 5 gal. of expensive heirloom blend. When it didn’t start after several days I pitched a commercial yeast. It’s good & dry and still aging. The other was only a gal. of sweet dessert apple blend. It came out good. Somewhat lacking apple flavor but had a surprise tartness.  Only got 10 bottles out of it.
MarkF
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