In the past decade I've experienced first hand, the rise of a fad in the wine drinking community - Naturally fermented wine.
For those who have yet to experience the said pleasure, we're talking about a wine which usually has some kitsch story attached to it;
"The producer was a previous chef who fell in love with some abandoned land in France, and started to use the old naturally occurring yeast in the +2000 yr old cellar, to produce the most exquisite of wines"
-
All of the producers of these wines seem to have started this type of production within the last 15 years.
-
All of the wines are made with no additives, and often with no control of the fermentation process (e.g. chemical regulation of bacteria)
-
They all have a relatively short shelf-life, and generally have tannin notes with earthy/musk undertones and a cloudy appearance.
For white wines or any type of intended young wine drinking experience, I can appreciate it, but even then - Often I find notes of petroleum, vinegar or husk/mold, in earnest, not something I appreciate.
Is this coming to stay? Am I the odd one out? Can we share some opinions on natural wine?
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
Athan Zafirov's Medium
Athan Zafirov's Wordpress
Athan Zafirov's LinkedIn
Comments
Post a Comment