I loved reading this. For a brief moment, I could hear the lively chatter in the streets of the old city of Lyon and see the lovely countryside you describe so well, and taste the smooth strawberry light Beaujolais.
It was so good to read this. My father couldn't wait for the Beaujolais to hit the shelves. He would have been 94 this year. He turned me and my husband into fans. We've thought about taking a trip to the Beaujolais region in his honor.
People who say wines made via carbonic (or semi-carbonic) maceration all taste the same...would they same the same about roses? Or whites? Because those are yet the next step down in terms of skin extraction. Plainly all of those have masisve ranges of flavors and styles.
I know I'm biased and that's because I'm a maker of natural wine (and it's a lot harder to make than what we natural wine makers refer to as industrial wine) but once you've become a convert to drinking wine made with no additions or filtering etc it's very difficult to go back to drinking the other stuff. I've just returned from a 4 week adventure in the south west of France where we drank a lot of wine, mostly natural, and we were very pleasantly surprised by the amount of natural wine available. The conventional wine we found to be of average quality, mostly all tasting the same. As for Beaujolais, there are plenty of really good wines to be found so no one should disregard them.
To be fair, this is true for any style of wine. Drink a lot of low alcohol, it's hard to switch to high ABV, and same vice versa. Drink a lot of light bodied wines, it's hard to switch to full bodied, and vice versa. Drink Old World vs. New World, same. Personally, I love forever mixing it up, never losing the taste for any of it, because when you adhere to a category, that's exactly what happens. But I have no doubt natural wine, when made wit care, is extremely difficult to make, and a lot of it is absolutely beautiful.
Appreciate your thoughts and agree with most of what you’ve said except for one thing. Natural wine is not a style of wine, it’s an entire philosophy. You either believe in it and make only it or you don’t. I now view a lot of wine made in the way it’s been made since WWII as industrial wine, basically just another food product made in a factory that happens to be making wine. You can equate it to agriculture since WWII. Mass use of chemicals, mono culture, controlled by multinationals. Anyway, here endeth the sermon 😆Cheers.
I loved reading this. For a brief moment, I could hear the lively chatter in the streets of the old city of Lyon and see the lovely countryside you describe so well, and taste the smooth strawberry light Beaujolais.
Aaaah Lyon, what a place. Must return someday soon
It was so good to read this. My father couldn't wait for the Beaujolais to hit the shelves. He would have been 94 this year. He turned me and my husband into fans. We've thought about taking a trip to the Beaujolais region in his honor.
You should! It's such a beautiful region
People who say wines made via carbonic (or semi-carbonic) maceration all taste the same...would they same the same about roses? Or whites? Because those are yet the next step down in terms of skin extraction. Plainly all of those have masisve ranges of flavors and styles.
Exactly that
So good 😊
I know I'm biased and that's because I'm a maker of natural wine (and it's a lot harder to make than what we natural wine makers refer to as industrial wine) but once you've become a convert to drinking wine made with no additions or filtering etc it's very difficult to go back to drinking the other stuff. I've just returned from a 4 week adventure in the south west of France where we drank a lot of wine, mostly natural, and we were very pleasantly surprised by the amount of natural wine available. The conventional wine we found to be of average quality, mostly all tasting the same. As for Beaujolais, there are plenty of really good wines to be found so no one should disregard them.
To be fair, this is true for any style of wine. Drink a lot of low alcohol, it's hard to switch to high ABV, and same vice versa. Drink a lot of light bodied wines, it's hard to switch to full bodied, and vice versa. Drink Old World vs. New World, same. Personally, I love forever mixing it up, never losing the taste for any of it, because when you adhere to a category, that's exactly what happens. But I have no doubt natural wine, when made wit care, is extremely difficult to make, and a lot of it is absolutely beautiful.
Appreciate your thoughts and agree with most of what you’ve said except for one thing. Natural wine is not a style of wine, it’s an entire philosophy. You either believe in it and make only it or you don’t. I now view a lot of wine made in the way it’s been made since WWII as industrial wine, basically just another food product made in a factory that happens to be making wine. You can equate it to agriculture since WWII. Mass use of chemicals, mono culture, controlled by multinationals. Anyway, here endeth the sermon 😆Cheers.
Give me the natural Beaujolais all day long.