I can’t resist this one! Just back from a week in New York, and I read in a couple of places (on the plane, on-line, in the Times Magazine and then even back in Vancouver) about this whole “natural wine” phenomena. And, frankly, it smells a bit to me!
Essentially – from what I can make out – the concept is that wines should be made to reflect where they are grown/made, with minimal intervention from the winemaker. The concept of “terroir” has been around for ages, but this takes it to another level completely.
Parts of it I get for sure. Make the wine from grapes that grow best in your area? Absolutely…no point trying to grow/make Cabernet in a region that won’t get enough sun to let the grapes get ripe.
Minimize your use of pesticides and fertilizers in the process, even make a wine that is “organic”? I can go for that too…major wineries like Chapoutier and Beaucastel in the Rhone have been taking that approach for years.
And avoid adding too much “stuff” to the wine as it is being made and/or filtering it? I’m good with that too…no sugar, unfiltered, let the grapes show what they are made of (so to speak).
But the next part…don’t add anything at all and just let the wine “be what it is’? Well, now we have problems, at least from my point of view.
Why? Well, all I had to do was look at the descriptions of some of the wines being promoted.
“Oxidized”, “funky”, “unpleasant”, “devoid of fruit”…and those were some of the nice descriptors! If that is what a wine tastes like, then either your grapes weren’t very good – or ripe – or you don’t know what you are doing!
And, of course, it all comes at an additional cost! Can you imagine…paying more for something that doesn’t taste as good?
I think wine critic Robert Parker’s response was bang on. I am paraphrasing, but essentially he was saying this was an excuse to make unripe, unfruity wine…something that Bordeaux and Burgundy used to get away with on a regular basis for years during “off vintages”.
Sorry…call me simplistic, but wine – like anything else you choose to put in your mouth – should taste good. The better it tastes, the more I am willing to pay for it. Full stop.
As a PR guy by profession, anything else just sounds like someone trying to sell you a load of you know what!
Tags: Bordeaux, Burgundy, cabernet sauvignon, Food; restaurants; wine, fruit, Leisure, Life, marketing, natural wine, New York, organic, oxidized, public relations, Restaurants, robert parker, Travel, unpleasant, unripe