• Save
EWBC 2012 Izmir, Turkey Natural Wine Discussion Panel
Upcoming SlideShare
Loading in...5
×
 

EWBC 2012 Izmir, Turkey Natural Wine Discussion Panel

on

  • 1,150 views

There is no such thing as "Natural Wine". There is no official definition, no established certification body. Labelling wine as “natural” in the EU and many other countries is not permitted. ...

There is no such thing as "Natural Wine". There is no official definition, no established certification body. Labelling wine as “natural” in the EU and many other countries is not permitted. Despite this, producers, merchants, pundits and consumers use the term. Is “Natural Wine” a passing fad or a veritable movement? Dr. Jame Goode, Virgile Joly, Maurizio Ugliano, and Robert Joseph discuss. Julia Sevenich moderates

Statistics

Views

Total Views
1,150
Views on SlideShare
853
Embed Views
297

Actions

Likes
4
Downloads
0
Comments
0

4 Embeds 297

http://julia7ich.com 147
http://eventifier.co 135
http://eventifier.com 9
https://twitter.com 6

Accessibility

Categories

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

EWBC 2012 Izmir, Turkey Natural Wine Discussion Panel EWBC 2012 Izmir, Turkey Natural Wine Discussion Panel Presentation Transcript

  • Natural Wine Discussion Panel Dr. Jamie Goode Virgile Joly Dr. Maurizio Ugliano Robert Josephmoderated by Julia Sevenich Julia7ich.com
  • "the term ‘natural’ raises hackles because of the connotationsof the work; ie it implies that other wines are somehow UN-natural, or generally worse or inferior (and not necessarily justfrom a technical or tasting point of view).” Fabio Bartolomei Vinos Ambiz“How can I list ‘natural’ wines? My customers will just ask‘what about the rest of the wines you sell?” Max Margaritoff, Hawesko Leading German distributor
  • Just a few of my favourite“unnatural” wines
  • “Natural” is a creepy marketing term
  • “Almost all the natural wines I’ve tasted have [the expression of grape and place]marred by one fault or another” David Gleave MW Isabelle Legeron, RAW Wine Fair Most people don’t actually “celebrate” Epoisses. They hate it. They also prefer non-cloudy apple juice
  • Classic (ancient) winemaking Lead Concentrated must Honey Marble dust Seawater Herbs Pine resin Conventional (non-”natural”) winemakingSugar Chaptalisation – as found in almost all great old Bordeaux and BurgundyAcid As used in some great New World (and some Old World) winesWater Greeks thought undiluted wine was unhealthySulphur Used by Romans and legal in Germany since 1487 – and responsible for keeping this wine alive…
  • What is “Natural Wine”? • a category? • a fad? • a movement? • an illusion?
  • Dr. Jamie Goodewineanorak.com
  • Natural wineDoes it need to be defined? NoIt is an alignment of like-minded producersdrawn to a causeNetworks of relationship important: acounterculture movement
  • Natural wine positivesCelebrating diversity and terroirInteresting wines with personality andoften challenging flavoursHas influenced mainstream wine for thebetter
  • Natural wine negativesBriefing against mainstream wineProcess focusedThe ‘naturalistas’
  • www.domainevirgilejoly.com @virgile_jolywww.facebook.com/DomaineVirgil.eJoly
  • A simple farmerOnly a few words of English An artisan
  • Saint Saturnin - Terrasses du Larzac - Languedoc
  • Wine - a natural product! OIV basic definitionWine is the beverage resulting exclusively from thepartial or complete alcoholic fermentation of fresh grapes (whether crushed or not), or grape must.
  • PERMITTED INTERVENTIONS GRAPES PROTECTION SO2 CORRECTION ACIDITY SUGAR ENZYMESFERMENTATION ORIENTATION YEAST BACTERIA FOOD AGEING PROTECTION SO2 WOOD BOTTLING PROTECTION SO2 CORRECTION ACIDITY SUGAR
  • • wild yeast• cultivated • wild yeast • no acid yeast • acid correction• acid • SO2 • low SO2• SO2 • manual • manual• machine or harvest harvest manual • -20% AOP • manual press harvest yield • -40% AOP• AOP yield yield
  • Natural Wines• Expensive• Difficult to protect• Difficult to transport• Difficult to talk about• My bank manager doesn’t like them
  • WINE IS NATURALITS NOT MADE BY IDEALS, BUT BY WORK WINE IS FASHION AND LUXURY
  • Dr. Maurizio Uglianonormacorc.com
  • Natural wines: the point of view of wine bugs VinegarMicrobes (yeast and bacteria) are an intrinsic component of winemakingBut not all bugs are created equal: some are good, some are less good
  • SCENARIO 1 Natural fermentation So all yeasts and bacteria are by default ‘natural’? Well…. some yeast will participate. Very natural, not necessarily the same wine all the time, not always good wine SCENARIO 2 Less ‘natural’ but more consistent Most likely a pretty good wineIsolate the supposedly ‘good’ Use it to make wine Too much ‘the same yeast and manufacture it wine’? industrially
  • SCENARIO 3 Happens in nature randomly Most likely a pretty good wine Cross breed different yeasts to Use it to make wine Too much ‘the samemake a super-yeast; manufacture wine’? it industrially SCENARIO 4 Probably not natural Genetically modified ? yeast
  • But why there is so muchinterest in manufactring andusing commercial wine bugs if they exist in nature? • Stuck fermentations • Acetic off-flavors • Brettanomyces • Reductive off-odors Well…. • Higher risk of oxidation • Too much batch to batch diversity
  • Making a ‘natural’ wine without these issues by means of ‘natural’ fermentation means eliminating the ‘bad’ yeasts, in situ X Natural fermentationUse of sulfite is the most convenient way…. But not so natural, huh?
  • A few thoughts by Robert Joseph
  • "the term ‘natural’ raises hackles because of the connotationsof the work; ie it implies that other wines are somehow UN-natural, or generally worse or inferior (and not necessarily justfrom a technical or tasting point of view).” Fabio Bartolomei Vinos Ambiz“How can I list ‘natural’ wines? My customers will just ask‘what about the rest of the wines you sell?” Max Margaritoff, Hawesko Leading German distributor
  • Just a few of my favourite“unnatural” wines
  • “Natural” is a creepy marketing term
  • “Almost all the natural wines I’ve tasted have [the expression of grape and place]marred by one fault or another” David Gleave MW Isabelle Legeron, RAW Wine Fair Most people don’t actually “celebrate” Epoisses. They hate it. They also prefer non-cloudy apple juice
  • Classic (ancient) winemaking Lead Concentrated must Honey Marble dust Seawater Herbs Pine resin Conventional (non-”natural”) winemakingSugar Chaptalisation – as found in almost all great old Bordeaux and BurgundyAcid As used in some great New World (and some Old World) winesWater Greeks thought undiluted wine was unhealthySulphur Used by Romans and legal in Germany since 1487 – and responsible for keeping this wine alive…