Are so-called ‘natural’ wines healthier, and less likely to give you a headache?
Champagne Henri Giraud has announced the release of a new wine label that states “Zero Pesticide Residues.”
Like many of my generation (BB, that is) I’m transfixed by the recent fashion for retro wines. This is my term for wines made in old-fashioned ways, and I’m not talking of Whitehill beater crushers, hand-cranked basket presses, old oak and forked stalks, à la Rockford winery. I’m talking seriously old: clay amphorae and ceramic eggs for fermenters, white grapes fermented on their skins, reds fermented on their stalks, minimal or zero additions (such as yeast, bacteria, acid, tannin, yeast nutrients, sulfites, etc.), and sustainable viticulture – especially organic or biodynamic.
It’s interesting how many ‘conventional’ wine producers are now climbing on the skin-fermented white wine bandwagon. No doubt they can see that a new market has opened up, and there’s an opportunity if they can create a wine to suit the niche.
The Wine Communicators of Australia great debate last week was a hoot, with victory going to the team opposing the statement “That natural wine is unnatural”. Who said debating is logical?
“Orange” wine (also known as “amber” wine) is attracting a growing number of followers and, I suspect, an equally growing number of critics. It is a (usually) dry wine made from white grape varieties that have spent some considerable time on the grape skins, giving the wine an orange colour.
Natural wine, amphora wine, orange wine,unsulfured wine. There are lots of alternative methods being trialled by winemakers, most of them far from new. On the contrary, they hark back to the ancients. I’ve tasted many so-called ‘orange’ wines, which are whites that have been fermented
Glenn James & Amanda James-Pritchard Like a cat with nine lives, born-again former McLaren Vale corporate winemaker Glenn James has turned up in Tasmania. James worked in senior winemaking roles for Fosters and Constellation before going back to getting his hands in the ferments, establishing
‘Natural’ wines reared their controversial heads at last Sunday’s Sydney Italian Wine & Food Festival. The event was a major success, attracting about 1200 to the Sydney Town Hall, where more than 250 premium Italian wines were offered for tasting. I hosted some masterclasses in
The popularity of so-called ‘orange wines’ in certain quarters has prompted Wine Australia to issue a clarification, in which it states that ‘orange’ can signify many things, but cannot be used on any wine that doesn’t come from the Orange regional GI in New South