Seeking to Define Natural Wine

Except for the absence of tie-dye, the second annual Natural Wine Week in San Francisco could have been an event right out of 1967.

Spontaneous Fermentation: Bubble, Bubble, Less Toil, or Trouble?

Open a refrigerator in the back of many wineries and you may find some leftover pizza, cheese and fruit for tomorrow evening’s mixer, and a few rectangular foil packages that look suspiciously like bread-baking yeast. However, those packages of yeast—and they are yeast—are for the wine, not bread dough.

32 Days of Natural Wine: An Interview with Cory Cartwright

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.

Wine and Sulfites: The Good, the Bad and the Ugly

Sulfites are not a black and white issue and I am certainly not suggesting that all wines should be made with no added sulfites. What I am enthusiastic about is breaking through the industry myth that wines made with minimal sulfites are of a lesser quality or are only for short term drinking.