Download PDF by Jamie Goode: Authentic Wine: Toward Natural and Sustainable Winemaking

Food Wine

By Jamie Goode

ISBN-10: 0520265637

ISBN-13: 9780520265639

Naturalness is a scorching subject within the wine global. yet what precisely is a "natural wine"? For this pioneering booklet, best-selling wine author Jamie Goode has teamed up with winemaker and grasp of Wine Sam Harrop to discover the wide variety of concerns surrounding authenticity in wine. they start via emphasizing that wine's variety, one among its strengths, is at present below chance from more and more homogenized advertisement wines that lack a feeling of position. Drawing on an international array of examples and anecdotes, Goode and Harrop learn complicated concepts--terroir, biodynamics, and sustainability--in transparent language. in addition they talk about subject matters together with cultured and wild yeasts, wine "faults," the carbon footprint of the wine undefined, "natural" as a advertising and marketing thought, and extra. real Wine illuminates an issue of significant curiosity to wine manufacturers, shoppers, and somebody considering the place the wine is headed.

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Extra info for Authentic Wine: Toward Natural and Sustainable Winemaking

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That one wine can sell for $150, while another made by the same person from the same grape variety but from a site 200 metres from the first can sell for $25, illustrates the market’s recognition of the reality of terroir. But immediately we hit a complication. Two growers can work the same vineyard, yet the wines of one can sell for three times the price of those of another. This is easy to understand if one of these growers lacks the skill to make quality wine, but we could well be talking here about two competent growers who make no obvious mistake in their vinifications.

The tangible elements of terroir vary greatly from one site to the next. The wines that are then made will also vary greatly. This is not to say that a wine that shows more fruit and less minerality than another has any more or any less terroir in its profile. It has site expression if the winemaker chooses to let it have it. Terroir is often used by elitists in the wine industry looking to protect their plot of dirt to justify higher prices and regular sales for their wine. To suggest that VdP (Vin de Pays) or IGP (Indication Geographique Protegée) as it is now known has any less potential for expression of its terroir than an AOC (Appellation d’Origine Controllée) site is outrageous.

This is a particularly problematic logical leap for mineral flavours in wine, for reasons we’ll discuss later. ” Grahm is one of the most astute and thoughtful commentators on the world of wine. He is so intrigued by the issue of minerality and terroir that a few years ago he carried out a crazy-sounding experiment involving rocks and wine. He took some interesting rocks, washed them, and placed them in a barrel of wine until some flavours had been absorbed. The rocks chosen—granite, Noyo cobblestone, black slate, and Pami pebbles—resulted in major changes in the texture and mouth feel of the wine, as well as dramatic differences in aromatic compounds and persistence of flavour.

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Authentic Wine: Toward Natural and Sustainable Winemaking by Jamie Goode


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