Tag Archives: natural wine

Food & Wine Thursdays: Must Natural Wine Be Austere?

I work with quite a few California wineries, many of which are from the Central Coast which, for those of you unfamiliar with the vinous geography of California, is the wine region which begins about two hours northwest of Los … Continue reading

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Food & Wine Thursdays: The “Myth” of Native Fermentation

In the ever-fluid list of criteria to determine whether a wine is “natural” or not, the idea of natural, native fermentation always seems to bubble at or near the top of the charts. The fundamental principle behind native fermentation is … Continue reading

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Food & Wine Thursdays: The New Face of Natural Cali Wine

For far too long “natural,” in the context of wine, has been nearly synonymous with funky, earthy, so-called “terroir”-driven wines. The implication being that the presence of fruit flavor and aroma¬† is ancillary to these other flavors and aromas; by … Continue reading

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Food & Wine Thursdays: Fear of Fruit

In my day-to-day life in the wine business, I’ve noticed a curious class of wine aficionado for whom “fruit” equates with “manipulation” in a wine. But let’s take a step back. What do I mean by “fruit?” Fruit, as I … Continue reading

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Food & Wine Thursdays: In Pursuit of Balance 2011

I spent a couple hours yesterday at the “In Pursuit of Balance” tasting in West Hollywood. The tasting, organized by sommelier and author Rajat Parr and Jasmine Hirsch, sales and marketing director of her family’s eponymous winery, “seeks to promote … Continue reading

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Food & Wine Thursdays: Can’t We All Just Get Along?

Note: I’ve been called out of the office earlier than expected today, so please enjoy this bit of wine writing I’m particularly pleased with, originally published on September 26, 2010. Our national wine dialogue is at a very adversarial stage … Continue reading

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Food & Wine Thursdays: Because You Need The Reminder – Sulfites Revisited!

You’re not allergic to sulfites. Well, probably not. For some reason the sulfite question has popped up in the wine world a lot recently. I think it’s a combination of an increased interest in organic products in general coupled with … Continue reading

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