“What wine trends did you see in 2016? Did you discover anything new, personally or tendencies of your customers?
In 2016 I saw lots of people interested in organic wine. Organic wine I think will be the future.
What trends do you anticipate for 2017?
As I mentioned before; organic wine will be the best option for most customers.
The inspiration to talk about natural wines come after reading the interview above
It was released by general manager and wine director at Auckland’s contemporary Italian restaurant and bar Andiamo, Francesco Albano during an interview with The World of Fine Wine
Most European wines are classified by place of origin, most of the New World from the grape variety wines.
Both factors are important in determining the taste and quality of the wine. But most important of these is how it’s done!
Natural wine is wine made in a particular way.
It could be a grand cru Burgundy or an ordinary table wine; It could be a pure Sangiovese or a mixture of ten different varieties; It could cost 5 or 5,000 Euros. There are natural wines in all these categories.
What they all have in common is the purity and honesty of expression. The natural wines have the flavor of the grapes from which they are made and the place where they are grown.
The taste of conventional wine is that of a few pre-flavors that are used to create them. I would you clarify:
A natural wine is a wine obtained:
– By an independent producer, from the vineyards owned,
– Of a low yield vineyards,
– By cultivar as natural as possible, at least in biological,
– Which excludes all of the use of synthetic pesticides, herbicides or insecticides,
– From hand-picked grapes,
– Fermented spontaneously, without added yeasts or enzymes or other aid to the fermentation,
– Not containing added sugar or concentrated must,
– Without acidity adjustments or addition of other additives
– No micro-oxygenation, or reverse osmosis,
– No fining or micro-filtration.
Many natural wines are produced with no added sulfites, but we can also consider natural wines that have limited quantities of added sulfites, which should not exceed 30 mg per liter.
The addition of sulfites also depends on the performance of the season and from aging in the cellar: better to add a little, if the health condition of the grapes or the analysis of the wine before bottling are abnormal.
The wine of all natural is often seen as the goal towards which the natural winemaker wants to reach. Especially for young people or for those who just left is converting his company often is not easy not to filter or do corrective additions, and is a process that takes years.
Every year, and every wine is different, and how it is done is not something that can be decided in advance. The winemaker has to adapt and learn from year to year.
There will always be times when, reluctantly, must intervene to prevent from deteriorating.
What do we mean by natural wine is the fruit of the grape pressing and nothing more, and nothing has taken off and without anything being added, even sulfur.