By Jamie Goode, Sam Harrop
Naturalness is a scorching subject within the wine international. yet what precisely is a “natural wine”? For this pioneering booklet, best-selling wine author Jamie Goode groups up with winemaker and grasp of Wine Sam Harrop to discover the big variety of concerns surrounding authenticity in wine. they start by means of emphasizing that wine’s variety, one in all its strengths, is presently lower than risk from more and more homogenized advertisement wines that lack a feeling of position. Drawing on a world 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 thought, and extra. genuine Wine illuminates an issue of significant curiosity to wine manufacturers, shoppers, and somebody brooding about the place the wine is headed.
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Extra resources for Authentic Wine: Toward Natural and Sustainable Winemaking
Interestingly, Professor Hans Schultz of Geisenheim, Germany, conducted trials on two plots of Riesling vines on the Schlossberg vineyard in Rüdesheim, which has shallow soils with limited water-holding capacity. One plot was unirrigated, while the other received some irrigation. Professionals who tasted the wines made from each plot on two occasions preferred the wine made with the help of irrigation, although this was the warm 2003 vintage, so the unirrigated vines would have experienced quite a bit of water stress: in this case water stress was not good for quality.
Sauvignon Blanc is frequently described as being minerally. Great examples of both red and white Burgundy frequently have a mineral dimension to them. It seems hard to pick many consistent themes here, and this is just an abbreviated list. ” Here Grahm is touching on an interesting idea: that reduction can show itself in a form that leads to the use of the descriptor mineralic by tasters. Overall, though, he thinks that minerality in wine has many sources, and that it correlates with the following list of phenomena: 1.
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. ” Niepoort’s point is that what many modern winemakers would call wine faults that develop during élevage (the process of maturing wines in the cellar) but diminish by the time the wine is bottled impart to the wine characteristics that are complex and in many cases are described as minerality.
Authentic Wine: Toward Natural and Sustainable Winemaking by Jamie Goode, Sam Harrop