Monday, July 21, 2008

Completely Natural Wine

Many people are not aware that wine (organic or not) are full of additives. While most of these are harmless to the vast majority of people, it does bring up the question of what the wine would taste like without them.
This is the whole concept behind the natural wine movement originating in France. In fact a bumper crop of wine shops and bars in Paris feature nothing but. After tasting the Thierry Puzelat KO In Cot We Trust 2006 I am sold. It is one of the most delicious, lovely Malbecs I have had in a long time with deep blackberry and earth flavors. A real stunner. Expect to see more and more of these wines at kybecca.
What is natural/real wine? Here is an explanation from Louis Dressner, the importer for some of our favorites.

The following techniques and guiding principles are what we believe is winemaking with integrity and respect for the traditions of the native region. This is fine winemaking at its purest, most fundamental level.

Wild Yeasts

All wines are made with the natural yeasts on the grapes, in the vineyards and in the cellars. Cultured yeasts to rush fermentation or add "enhancing" aromas and flavors are unacceptable. We look for wines that express their terroir.

Hand Harvesting

Growers harvest by hand, not machine. We want the ripest fruit to be brought into the winery- not a mix picked at random by machinery.

Low Yields

Our growers must seek low yields for greater concentration. We look for growers with holdings in old

Natural Viticulture

We encourage growers to plow their vineyards to keep the soil an active ecosystem, and to use natural methods in tending their vines.

No or Minimal Chaptalization

We do not want an artificially high degree of alcohol produced by adding sugar to the must. Non- or very slightly chaptalized wines are more enjoyable and healthier to drink.


Wines are either not filtered or minimally filtered.

Non-Interventionist Winemaking

We prefer a harmony, not an imposed style - wines should showcase their place of origin and varietal character. We are not looking for oak flavor, particular fruits or overly done aromatics. Minimal use of sulfur dioxide is encouraged.

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