Bacterial Magic

One might argue that the greatest collateral damage of conventional wine making is the loss of fermentation. This might sound odd as what is wine if not fermented grapes? However, in the process of adding enzymes, selecting yeasts, inoculating bacteria, and manipulating color, texture and flavor, fermentation has been all but eradicated.* If not fermentation... Continue Reading →

Harvest Time and I Feel Grape!

I am currently in the town of Ammerschwihr in Alsace, France. Alsace borders Germany and has changed hands many times in its history. This ancient straddling of people and place is reflected in the feel of the region; from the architecture to the food and language. I am staying with Christian Binner, a winemaker who... Continue Reading →

Delicious Surprises

Sometimes friends surprise you in the most delightful ways. Someone is coming to visit from Australia in a few days and he so generously offered to bring me half a case of Australian natural wine. I recommended a wine shop and gave him the names of some wines I was interested in trying. And then... Continue Reading →

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