Quite an interesting article, as linked by WineTerroirist, in 750Daily by KatherineCole:
on the increasing use of flor yeast to make sous voile/umami-laden wines. This is, of course, the technique used in making fino sherries and many of the wines in the Jura.
I've had a couple of these made in Calif. They're not very fun to taste on their own, but they badly need food to make them sing.
So.....I guess orange/skin-contact whites have now become so yesterday and sous voile wines are the next big trend for hip Somms to jump on. Hurry up....the train is leaving the station!!
I would wonder how winemakers that have floor yeast infections in their wineries keep it from spreading to their regular wines? Just keeping the barrels topped up sufficient?