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Natural Wine: On a Practical Note…

So here I was, last spring, talking away with the recently-departed Marcel Lapierre, the Beaujolais vigneron who was one of the dominant figures of the natural wine movement in its strictest definition—organic in the vineyard, wine made with grape juice only, nothing added (not even sulfur), nothing taken out. And as we got into discussing the risks of wild fermentations without sulfur, I asked him what he recommended doing if a fermentation went off in the wrong direction, with undesirable microorganisms like Brettanomyces taking over the wine’s development.
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Thank you from Palate Press

On behalf of everybody at Palate Press: The online wine magazine and Brother Can You Spare a Bottle, it is my pleasure, my honor, to thank the wine community for its amazing generosity supporting the Wine for Haiti project. The response has been absolutely amazing.