I loved reading about this Emiko. I've been trying some low intervention/natural wines through a new website I discovered and there have certainly been a bit hit and miss, so gold, others are pretty rough. But I have rather enjoyed the different taste experience I have been taken on. I have lots to learn on this topic so I know what to order next time.
So interesting Emiko! Canberra’s wine scene, and it seems like Australia more broadly, are super into natural/low-fi/low intervention wines but the market feels saturated with it and with none of the guidance of “traditional” wines. There are often no grape varieties listed on bottles or even a “field blend” description, and I have a sense some wine makers have jumped on the band wagon because it’s trendy. More info on this and Marcos takes on how to pick low intervention wines and the wine making process would be amazing. I’d be super keen to do a course on it in Italy if you decided to do so!
I also agree wholeheartedly that “natural wine” is the wrong term, not only because wine would tend to, on its own, end up as vinegar (fascinating, would love to hear more about the timeline and what happens between stages more specifically), but also because the word, “natural,” in this case is problematic. When we consider that in fact man is natural, the evolution of intelligence is natural, the gathering and use of knowledge is natural, the learned practice of transforming grapes for bodily consumption is in our nature as animals both who must feed ourselves and are drawn to be curious about mind-altering substances naturally, and our use of chemistry is natural, the use of the word comes into question. It’s a beautiful Platonic circle of inquiry, and a wonderful place you’ve started this conversation.
What a wonderful article - can’t wait to read more on wine and maybe also how to store it correctly/ best possible at home so it doesn’t turn into vinegar too fast ✌️
Yes I would love to know more! I admit that I’ve avoided ‘natural’ wines because in the past I’ve found them too cider-like. But maybe that was just a bad wine? I think the problem I have with low-intervention wines/natural wines, is how to judge whether they’ve been well made or not. My tastebuds know what a cote du rhone or barbera should taste like, but what should their low-intervention versions taste like? I guess the answer is to taste more wines like these!
Yes! I’d definitely love to hear more on this subject. Also interesting that US allows so many more additives. I may be rethinking the origins of the wines I buy.
Love this! Would love to hear more on the topic. For course names, maybe Wine: Timing is Everything, A Moment in Time, or Stepping in a just the right time? Needs workshopping! ;)
Of course!
I loved reading about this Emiko. I've been trying some low intervention/natural wines through a new website I discovered and there have certainly been a bit hit and miss, so gold, others are pretty rough. But I have rather enjoyed the different taste experience I have been taken on. I have lots to learn on this topic so I know what to order next time.
Yes please, would love to learn more.
So interesting Emiko! Canberra’s wine scene, and it seems like Australia more broadly, are super into natural/low-fi/low intervention wines but the market feels saturated with it and with none of the guidance of “traditional” wines. There are often no grape varieties listed on bottles or even a “field blend” description, and I have a sense some wine makers have jumped on the band wagon because it’s trendy. More info on this and Marcos takes on how to pick low intervention wines and the wine making process would be amazing. I’d be super keen to do a course on it in Italy if you decided to do so!
I would so love to hear more!
I also agree wholeheartedly that “natural wine” is the wrong term, not only because wine would tend to, on its own, end up as vinegar (fascinating, would love to hear more about the timeline and what happens between stages more specifically), but also because the word, “natural,” in this case is problematic. When we consider that in fact man is natural, the evolution of intelligence is natural, the gathering and use of knowledge is natural, the learned practice of transforming grapes for bodily consumption is in our nature as animals both who must feed ourselves and are drawn to be curious about mind-altering substances naturally, and our use of chemistry is natural, the use of the word comes into question. It’s a beautiful Platonic circle of inquiry, and a wonderful place you’ve started this conversation.
Definitely.
Yes, this is fascinating and informative.
Thanks for this information, Emilio. It’s interesting and important to me.
Yes, please more information - this was great!
Loved this article and Marco’s views, thank you for sharing! Would definitely be interested in that course ;)
Excellent, excellent piece. Yes, I would be very interested in a workshop.
So very interesting! I have wanted to understand this idea for years--thanks for enlightening us--
What a wonderful article - can’t wait to read more on wine and maybe also how to store it correctly/ best possible at home so it doesn’t turn into vinegar too fast ✌️
Yes I would love to know more! I admit that I’ve avoided ‘natural’ wines because in the past I’ve found them too cider-like. But maybe that was just a bad wine? I think the problem I have with low-intervention wines/natural wines, is how to judge whether they’ve been well made or not. My tastebuds know what a cote du rhone or barbera should taste like, but what should their low-intervention versions taste like? I guess the answer is to taste more wines like these!
Yes! I’d definitely love to hear more on this subject. Also interesting that US allows so many more additives. I may be rethinking the origins of the wines I buy.
Love this! Would love to hear more on the topic. For course names, maybe Wine: Timing is Everything, A Moment in Time, or Stepping in a just the right time? Needs workshopping! ;)