750Daily: Reductive Notes in Natural Wines...

Posted by: TomHill

750Daily: Reductive Notes in Natural Wines... - 01-30-2019 14:27:18

Interesting article, as linked in WineTerroirist, on 750Daily:
750Daily:Reductive Notes
on why low-sulfur/no-sulfur "natural" wines can oft develop reductive notes.
Part of the article seems to admonish lovers of "natural" wines to "suck it up and live with it".
Originally Posted By: "Valette"
if youíre looking for wines that are more ďalive,Ē you must accept the variability and the occasional reductive note as things that simply come with the territory.

Another interesting aspect of the article is that some/many of the "natural" winemaker will sterile filter rather than use added SO2 to insure shelf stability. Must be shocking to SweetAlice to hear they're monkeying around with her "natural" wines.
Tom
Posted by: Florida Jim

Re: 750Daily: Reductive Notes in Natural Wines... - 01-31-2019 12:38:35

I read the article.

Some of the science seems a bit fuzzy and I am not a chemist or micro-biologist.
But there are some interesting points, especially regarding proper nutrition in fermentations. Natural wine folks donít add DAP or other nutrients and development of reduction in circumstances where the yeast run out of nutrient is not unusual.

Regardless, I am not a strong natural wine guy (in the terms used by the author). I drink them but I really donít care one way or the other.
And I will not make wine that way.
Iím judicious with sulphur and additions but Iím not making wine that smells like rotten eggs only to be offended when someone calls me on it. What I make, I make for me - if I donít like, I canít ask you to.

Best, Jim
Posted by: TomHill

Which.. - 02-01-2019 07:46:22

Originally Posted By: "Jim"
I read the article.

Some of the science seems a bit fuzzy and I am not a chemist or micro-biologist.
But there are some interesting points, especially regarding proper nutrition in fermentations. Natural wine folks donít add DAP or other nutrients and development of reduction in circumstances where the yeast run out of nutrient is not unusual.

Regardless, I am not a strong natural wine guy (in the terms used by the author). I drink them but I really donít care one way or the other.
And I will not make wine that way.
Iím judicious with sulphur and additions but Iím not making wine that smells like rotten eggs only to be offended when someone calls me on it. What I make, I make for me - if I donít like, I canít ask you to.

Best, Jim


Which is really the way it should be, Jim.
Tom