From the godfather of Swiss biodynamic winemaking, this Fendant 2007 was surprisingly fresh with stunning yellow fruits, overwhelmingly quince, combined with complex tertiary flavors of ginger, caramel, and Dulce de Leche. The pairing with a thai curry worked wonderfully! I highly recommend if you are looking for natural-ish wine (it is not purely natural as there is a bit of added sulphites at the bottling phase) made to be tasting a bit more “classic”!
Cheers!
Edit: Didn’t think i was going to start a whole debate on the subject! If some of you are more interested in the history of natural wine and its more recent acend into what most would qualify as the trend of the fetishization of faults, i suggest checking out the book “le vin nature au delà des modes” by Pierre Guigui and Sophie Brissaud (I don’t know if it’s only available in French though, sorry)
dddddeliver
❤️
[deleted]
Omg not sulphites.
[deleted]
Just to add to this. Everyone does know that biodynamic and ‘natural’ wines can taste the same as non ‘natural’ wines?
To say there is a ‘natural’ way that wines taste is insane. I mean half of France has been biodynamic for 100’s of years.
We a curtailing good winemaking for the ideology of natural. It doesn’t have to be a current vintage and acidic as fuck to be natural.
Someone find me a line of coke and a good meme page. I mean fuck.
schnellistan
Every single bottle i had lacked accidty and was at least premox or oxydised
cappo3
The preconception that ‘natural wine’ has to taste, smell and look funky is what I have to try and confute every day.
While pretty much all of my customers in Switzerland are amazed that my ‘natural wines’ are actually serious (and this only after having convinced them to try some!), some others are disappointed I don’t offer smelly piss in a bottle.
6 Comments
From the godfather of Swiss biodynamic winemaking, this Fendant 2007 was surprisingly fresh with stunning yellow fruits, overwhelmingly quince, combined with complex tertiary flavors of ginger, caramel, and Dulce de Leche. The pairing with a thai curry worked wonderfully! I highly recommend if you are looking for natural-ish wine (it is not purely natural as there is a bit of added sulphites at the bottling phase) made to be tasting a bit more “classic”!
Cheers!
Edit: Didn’t think i was going to start a whole debate on the subject! If some of you are more interested in the history of natural wine and its more recent acend into what most would qualify as the trend of the fetishization of faults, i suggest checking out the book “le vin nature au delà des modes” by Pierre Guigui and Sophie Brissaud (I don’t know if it’s only available in French though, sorry)
❤️
Omg not sulphites.
Just to add to this. Everyone does know that biodynamic and ‘natural’ wines can taste the same as non ‘natural’ wines?
To say there is a ‘natural’ way that wines taste is insane. I mean half of France has been biodynamic for 100’s of years.
We a curtailing good winemaking for the ideology of natural. It doesn’t have to be a current vintage and acidic as fuck to be natural.
Someone find me a line of coke and a good meme page. I mean fuck.
Every single bottle i had lacked accidty and was at least premox or oxydised
The preconception that ‘natural wine’ has to taste, smell and look funky is what I have to try and confute every day.
While pretty much all of my customers in Switzerland are amazed that my ‘natural wines’ are actually serious (and this only after having convinced them to try some!), some others are disappointed I don’t offer smelly piss in a bottle.