Welcome to Wine Time with Jack – A slightly informative monthly wine appreciation forum that asks the hard hitting questions that everyone, everywhere desperately wants resolved. In its first iteration the host goes into some detail (kinda) about his love of the Loire Valley in France.
Have any really amazing ideas or questions for the next video? Send them through and we can get to the bottom of it 2gev4 :]
*the info that was skipped thru*
There are lots of fabulous wines that fall under the well protected and fiercely enforced appellation controls for the region. These were created in order to protect and safe guard growers, meanwhile guaranteeing consumers a wine that tastes the way it *should*. But by far, the most exciting wines coming out of the region fall under this word kinda – natural.
A vast number of contributing non-conformist strategies and factors make it this word (natural) kinda. These are; whole bunch in light to medium bodied red wines (leaving stems and shit on during ferment) which add a beaut dried herb savouriness to the vino, carbonic maceration which is synonymous with beaujolais (where the grapes are picked and before pressing are put into a vat filled with CO2 to do a lil baby pre ferment – makes it taste like hubba bubba grapiness) and also ageing in amphora which is an ancient way of fermentation in a clay egg. The clay promotes slow oxygenation of the wine while preserving the aromas.
Some yummy examples –
2015 COGNETTERRA EGUOR AMPHORA ROUGE (amphora pinot)
2018 VIN DE FRANCE ROUGE, CLOS DE TUE BOEUF (whole bunch/carbonic maceration pinot d’Anuis)
2016 DOMAINE BOBINET HANAMI CABERNET FRANC (vin de soif i.e smashable)