Wine From Here: Natural Wine in California is a documentary film self-financed and produced by brothers Martin Carel and Matthieu Tanguay-Carel. The film focuses on interviews with California winemakers and natural wine advocates, including the wise and eloquent Paul Draper of Ridge, the zealous Tony Coturri, and the queen bee of the natural wine movement, Alice Feiring, documenting the growing natural wine movement in California.
The debate in wine geek circles surrounding the concept of “natural wine” seems to be unending. From the uselessness of the term “natural” to hyperbolic accusations on both sides (chemical agriculture and slaves of Monsanto vs. hippies and producers of flawed wines), the arguments for and against “natural wine” have almost become trite.
The pop of a cork is almost as synonymous with wine as the subsequent pouring, swirling, and slurping. Sometimes, though, the magic of this familiar ritual is ruined by the revelation that a bottle of wine is ... well, "corked."
I guess when it comes to avoiding headaches, we can always rely on the old Henny Youngman gag: "Doctor, it hurts when I do this!" "...Then don't do it!" For now, though, all this medical research is giving me a headache. Time to pop open some wine.
I hope this overview has given you an idea of what's actually going on in wine during malolactic fermentation, why it's used, and how the wine world would be very different without the contributions of these heroic little bacteria.
Many studies extol the health benefits of wine, but American wine labels and advertisements rarely mention them. Is a neo-prohibitionist, alcohol-hating government to blame?