Natural Wine by Isabelle Legeron

Author:Isabelle Legeron
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2018-11-16T16:00:00+00:00

Tony’s similarly dressed and equally bearded cellar hand (who helps out at vintage), checking the fermenting grapes.

Tony’s biodiverse, organic vineyard is an anomaly in the context of Sonoma and Napa.

PART 3

THE

NATURAL

WINE

CELLAR

DISCOVERING NATURAL WINE:

AN INTRODUCTION

This chapter is about discovering natural wine for yourself. I have put together a selection of fine and delicious examples to get you started. Think of this list as a mini wine cellar, or perhaps a do-it-yourself starter-kit. It is by no means a definitive list, nor is it a suggestion that these are the best natural wines out there. Instead, I have picked examples because of their diversity and range of flavors, and also because I think that they provide a good cross-section of the types of wine available.

I have mostly stuck to one wine per grower, so that you can get to know as many growers as possible. Each grower does, however, produce other wines as well, so please do explore by all means. You’ll find that it pays to be faithful to those you love, as you are not only supporting a grower with extraordinary conviction and commitment to a piece of land, but you’ll also start to appreciate the subtleties and greatness of vintage variations.

HOW TO NAVIGATE THE CHOICES

I have separated the wines into six categories: sparkling, white, orange, rosé, red, and off-dry and sweet, with a disproportionately large representation of French and Italian wines, simply because they are the two largest natural-wine-producing countries today in terms of grower numbers. Each category is divided into three color tones. This visual coding is intended to give an indication of the weight or body of the wine. In other words, a “lighter” wine will be paler; a “medium-bodied,” middle-of-the-road mouthfeel (i.e. neither light nor full-on) is mid-toned; and a more “full-bodied” (chunkier) wine will be darker. Whites and Reds are further divided by country: France, Italy, the Rest of Europe, and the New World.

I have also included tasting notes on aroma, texture, and flavor in order to help you navigate between the wines, or in case you fancy drinking them with particular dishes and don’t fancy opting for potluck. Again, these are not meant to be definitive—natural wines are living products, so they chop and change/open and close/twist and turn a bit like a child’s mobile, showing different aromas at different times, and generally being quite moody. Instead, the notes are broad brushstrokes that will give you an idea of the sort of ballpark you’re in.

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