When I was working Food and wineOfficial Gultisebook of the Generated Generation in 2000, I had to taste hundreds and hundreds designated with wines and I knew I hated many of them. Then, I started drilling on what it was or didn't like two bottles from the same side of, as, the Loire Valley, or Rhône. And as it has been done, according to my research, the wines that most of me are most of the organic farming and made with low sulfur, native yields and no new enprees. At this time, I don't know about all the additives possible with winemaking or all high-tech processes – but I know more (and write more, more powerful to me.
At that time, how did your industry respond your ability to natural wine?
Well, I never started Talked Regarding natural wine until they may 2010, except for some pieces of journalistic here and there. My first book did not even mention natural wine, because it was natural to wine … wine. It's still.
For the most part, back before, editors don't even get along with me on the subject. I remember a Gourmet The editor who told me the moment he loved working with me, but I could never hide a story of natural wine. For many publications, it is a threat to different advertisers and stakeholders. It is dangerous and controversial.
How do you look at the natural scene of the wine scene since the first bayths?
Of course, if anything goes from fringe to mainstream, things can be changed. About 2001, when I was very interested in these wines, there were no many places to raise it. There are some places in Paris – but only a few of them – and in New York, the ten bells are not open. There are some places with one or two natural menu bottles, but for the most part, if I want to drink what I want, I have to drink at home. Now, There are places everywhere.
Also, before, the natural wine does not soldExactly. That's in front of all goofy, super designed labels and social media promotions. Many people still sell their wine directly to consumers. Now, I don't shy with anyone ahead. There are many competitions – people have to do what is necessary to sell their wines. But the problem is, now, the etos is:Hey, I want to make my livelihood of natural wine by selling natural wine and we will make it a party. I mixed feelings about it. Once again, I don't have the wrong want to live for doing what they love … But I have a hard time with a party drug when it's so bad and so bad.
How do you look at the wine media media changing for hours?
There used To be a number of publications that require a wine seriously, but while creative control is passed on to different publications, things changed. That says, it is amazed at the wine and food separate from this country – and from a media view, I do not think everything is given to the table. If you ask me, in addition to the rise in prices, which can be associated with the wine industry that fails today.
Given natural wine appears to reach the top hype, as many people stated that the pendulum floats in other Direction – and natural wine is done.
I think people say that natural wine is over the people who, 10 or 15 years ago, opposed to the prize to start. And to me, it is angry because it is ignorant. Sure, there are people opposed to FuBar wines, but that is not the same as removing natural wine throughout. Sure, there are people there that should get their shit together and make better wine, but those who are so lazy producers don't have all the representatives of natural wine. You know, I have knocked it down, because I didn't know how or if that was a association. And this is more picture.
These people claim that they over Natural Wine … For Me, Like It, I'm sorry, what do you know about these wines and these producers? What do you do and dislike? If you meet a guy you don't want from any given culture, do you say, It's a culture of terrible people? “Natural wine” does not mean “wrong” just because there is a subpar bottle, and people need to understand that. There is more clean, tight, beautiful natural wine there.
Do you have predictions for the natural wine scene to continue?
Ang kamatuuran sa kini nga butang mao ang, tradisyonal nga gihimo – kung unsa ang kanunay nga gitawag namon nga “natural” -wines sa kahangturan, ug sa ingon nga hinungdan, wala ako'y higayon nga adunay bisan unsang higayon nga sila moadto bisan diin sila moadto bisan diin sila. I mean, you don't improve a beautiful heir tomato, right? You don't say it's going out of trend.
The difference is, now, have a whole industry that makes money behind additives, which is certainly a force that works against us. But we have to stop joining the natural wine of something broken. There are trends on Natural wine and shopping phases, but natural wine itself is not the fashion.
Are there any immediate upshots?
You know, I talk to a beautiful Slovakian Winemaker- (Zsolt Sütó, SA) Stretov-About additives to wine. He said to me, Hey, I know it's supposed to add a sulfur to balance my wines, sometimes. That way, I will reject less wine. But I can't.
That's the kind of statement that gives you hope. I just like it – he really believes in his wine, and in zero-zero production. But he is not interested in selling more than he plays wine he doesn't stand in the market. That's not a fancy – it's beautiful, honest winemaking.