By Jamie Goode, Sam Harrop
Naturalness is a scorching subject within the wine international. yet what precisely is a “natural wine”? For this pioneering e-book, best-selling wine author Jamie Goode groups up with winemaker and grasp of Wine Sam Harrop to discover the wide variety of concerns surrounding authenticity in wine. they start via emphasizing that wine’s range, one among its strengths, is at present below hazard from more and more homogenized advertisement wines that lack a feeling of position. Drawing on an international array of examples and anecdotes, Goode and Harrop research complicated concepts—terroir, biodynamics, and sustainability—in transparent language. in addition they speak about themes together with cultured and wild yeasts, wine “faults,” the carbon footprint of the wine undefined, “natural” as a advertising and marketing proposal, and extra. real Wine illuminates an issue of serious curiosity to wine manufacturers, shoppers, and somebody considering the place the wine is headed.
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Additional info for Authentic Wine: Toward Natural and Sustainable Winemaking
Typicity might do, but we suspect that we are stuck with terroir for now. We end this chapter with another quote from McGee and Patterson’s New York Times Magazine article “Talk Dirt to Me” (6 May 2007): If rocks were the key to the ﬂavor of “somewhereness,” then it would be simple to counterfeit terroir with a few mineral saltshakers. But the essence of wine is more elusive than that, and far richer. ” 36 • TERROIR 4 GRAFTED VINES With their slate soils and steep slopes, the Erdener Prälat, Urziger Würzgarten, and Wehlener Sonnenuhr vineyards of Germany’s Mosel region are some of the most spectacular and scarily steep vineyards anywhere.
In the end, good sense prevailed, and the graf ters won the day. The lengthy work of replanting France’s vineyards began. It was not a straightforward process, and some of the grander estates, reluctant to pull out their vines, kept them going with insecticide treatments as long as they could. The choice of appropriate grafting material was also complicated by the fact that it took a while to ﬁ nd American vine species that were well adapted to the chalky soils that predominated in some of France’s key regions.
Ability to age and improve in the bottle 10. ), manure, compost “It is certainly possible to confute ‘minerality’ with other phenomena,” says Grahm. ” Another thoughtful winegrower with an interesting perspective on minerality is Dirk Niepoort. “Minerality is very, very important for me in wine,” he emphasizes. “I believe that minerality comes from (mainly) two factors,” he adds. “The logical one is terroir. ” But he thinks that the second factor is just as important, and here he develops some of the themes that Grahm has raised.