“Natural wines” are increasingly bantered about these days, but in cool-climate regions like Germany, with highly challenging weather and disease issues, making wines “au naturel” can be a risky proposition. For some, it's a must-do labor of love, and we explore why. Contributing Editor Anna Lee Iijima speaks with two producers from the Pfalz wine region in western Germany who champion such change: Bettina Bürklin-von Gurazdi of Dr. Bürklin-Wolf, and Hans and Valentin Rebholz from the Rebholz Estate.
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Natural wine often falls into a love it or hate it conversation, but why? In search of answers, we talk to Meri Lugo of Domestique Wine shop, a retailer from the natty side, and Charles Springfield, a somm who deals in more traditional bottles, to find out what it is about this category that inspires such heated debate. We discuss some of the perceptions and misunderstandings among natural and conventional wine lovers, as well as how one can get over the hump to expand your palate.
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