Monday, 9 December, 2019
New York Times, Alice Feiring
By now pretty much everyone on earth, save for those caught in a Yellow Tail time warp, has heard of “natural” wine. Made from organically grown grapes, with nothing added or taken away, these wines are no passing fad. They are a return to authenticity.
For those of us who have long pushed for wine made from organic grapes as its sole ingredient, this “natural” craze should be a great moment of triumph. It’s not just a change in what people are drinking; the sudden enthusiasm for natural production is changing the very shape of the wine world. Abandoned vineyards and regions are being revitalized, and farmed organically. Winemakers are re-evaluating what additives are really necessary. It’s far easier for me to grab a glass of natural wine almost anywhere.
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