You thought you knew what wine was? Hah!

April 1, 2013 § Leave a comment

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A scrumptious Minervois from Benjamin Taillandier

My most recent Portland Press Herald wine column is the third in a series on “natural” wine. Regardless of your feelings on this category of sorts, it’s growing in importance, and the debates are worthwhile. They signal where wine drinking is going in this country, in this world.

This week I try to focus on what to expect from the tastes of natural wine. What to expect is…the unexpected! That’s the point. Some of the wines taste just delicious, some are…interesting. Which can be great, and still delicious, or not good at all. Just like other wine! Either way, familiarize yourselves with them. Your world will open.

clos lojen

The indigenous Bobal grape makes this Manchuela wine

I’ve met a bunch of people lately who are ordering cases, because they’ve found something in wines fermented with natural (“wild”) yeasts and bottled with either no sulfur or a tiny amount, that tastes like life — like a more vivid, lifelike version of life!

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