By Jamie Goode, Sam Harrop
Naturalness is a scorching subject within the wine international. yet what precisely is a “natural wine”? For this pioneering e-book, best-selling wine author Jamie Goode groups up with winemaker and grasp of Wine Sam Harrop to discover the big variety of matters surrounding authenticity in wine. they start via emphasizing that wine’s variety, considered one of its strengths, is at present less than possibility 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 study 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 thought, and extra. real Wine illuminates a topic of serious curiosity to wine manufacturers, shoppers, and someone thinking about the place the wine is headed.
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Additional info for Authentic Wine: Toward Natural and Sustainable Winemaking
In the Old World wines are labeled and marketed depending on where they come from, whereas in the New they are labeled by grape variety. There are pros and cons of each approach. Varietal labeling is simpler and easier for consumers to understand, but it is less diverse and interesting. Diﬀerent grape varieties have diﬀerent ﬂavour characteristics, and by learning just a dozen or so names, consumers can ﬁnd their way around New World wines quite happily. The terroir approach is potentially more interesting because it recognizes the inﬂuence that vineyard site can have on ﬂavour.
Gravelly Meadow, a 5-acre block on gravelly, free-draining soils (soils which allow rainwater to drain rapidly), is the coolest of the three and produces structured (more grippy or tannic), slightly earthy wines. Red Rock is a 7-acre, north-facing vineyard with a warmer microclimate and soils rich in iron; it produces more accessible (easily enjoyed, fruitier), riper wines. Volcanic Hill is an 8-acre, south-facing, sloping vineyard with volcanic soils and a warm microclimate, producing sturdy, rich, long-lived wines.
Now, however, it is perhaps the most important patch of ground in New Zealand for making red wines from Syrah and Bordeaux varieties. The gravel was laid down by the Ngaruroro River, which changed its course after a ﬂood in 1867. Located northwest of Hastings, the whole area is almost completely planted with vines. Some thirty years ago, however, this now extremely valuable land was little regarded: it was not very good for grazing sheep, and nothing much would grow here. The ﬁrst person to think about growing vines here was Chris Pask, who bought and planted a small block in 1981.