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.
Today Cory Cartwright of Saignée launches 32 Days of Natural Wine, his second annual series celebrating natural wine. We asked Cory to tell us about the project.
With reliability akin to the sun coming up tomorrow, we can count on a couple of things from lifestyle writers at the New Year – sparkling wine recommendations, year-end recaps and predictions for the coming year.