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…spontaneously fermenting

Your fault, not ours

I work in a new and developing wine consuming country. This is both exciting and frustrating. Exciting because I can see the development right before my eyes.  Frustrating because all of a sudden everyone is a wine expert, buy cialis stressing strong opinions as facts.

To be in a country where wine consumption is growing rather than shrinking (like in other EU countries) is an exciting thing. I don’t need to remind you of the common business sense that says that if you’re at the beginning of a growth curve, for sale and you play your cards right, doctor you will grow with that curve.  It’s exciting to see the choices available to us expand and improve as consumers (and importers) focus their palates. I live in an exciting place and for the most part, I am enjoying the ride.

On the other side of the excitement is the frustration that inevitably comes with living and working in a growing and evolving wine market. The biggest of which is the fact that there are suddenly so many “knowledgeable” wine “experts”.  Persons who express nothing more than their opinions, emanating from their fucking mouths as facts. The most annoying “fact”  I hear repeatedly is that the problem with natural wines is that they are “faulty”.  This is not a very well researched opinion and is often stated as a fact and as an absolute. These people are saying that “all” natural wines are “always” faulty.  I find this to be not only frustrating, but also upsetting because it does not take a genius or even a Master of Wine to see that it is an impossible statement. It is not possible that “all” natural wines are “always” faulty.

It is true that many (not all) of the first examples of natural wine imported into this country years ago were indeed “faulty”. They were terribly reductive examples of natural wines that not even I would want to sniff, let alone swallow. And some were overly-oxidized (not on purpose) and ruined beyond repair. But these faults are not limited to natural wines. All wines can suffer from these faults.

Photo borrowed from http://www.sfgate.com/wine/article/Here-kitty-kitty-Wine-critics-love-cat-pee-2720808.php

*Photo borrowed from http://www.sfgate.com/wine/article/Here-kitty-kitty-Wine-critics-love-cat-pee-2720808.php

If you are a real wine person, one with a brain and some experience, you will have an open mind. You will taste all wines and you will realize that that there are good wines and there are bad wines.  Not all natural wines are bad and faulty and not all commercial wines are good and faultless. I have said this before and I will say it again. A good wine is a good wine, natural or not. So please, for my sanity, stop generalizing. Your audience is not as stupid as you think they are, but they are smart enough to think that you are stupid.

*I promise my next post will be very soon and more positive

Category: 9 WINE THOUGHTS, Your fault

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Once upon a time

I want to tell you a true story about wine and how it’s made. I went to visit a winemaker in Piemonte last year, a producer I respect tremendously and whose wine I often use as the benchmark against other wines from the same grape and same area. The wines are not complicated. They are simple and I like them that way.

We sat down to taste, as is the normal routine when visiting a winemaker. But this tasting turned out to be very different than routine. She began by showing me two «identical» bottles of wine side by side and asked me to taste each one and let her know what I thought.

The first I tasted was good, but not fantastic. It tasted quite ordinary. Nothing about the wine turned me off necessarily, but nothing about the wine made me take notice. It tasted like a standard, off the shelf wine. She then poured me a glass from the second bottle, and wow! OK, this I recognized as her wine. Compared to the first bottle, this one was «alive». Aromas jumped out of the glass to greet me much more eagerly then the first wine. More precise fruit, more depth, just a pleasure to sniff. On the palate, deeper yet fresher fruit. Clean, refreshing and drinkable. Absolutely drinkable.

So I said to her that I thought the first wine was not her wine and that the second wine was hers. She said “no”, these are both “my wines”! What?!

So,what was the difference between these two wines?  Well, the difference was quite simple really, and at the same not simple at all. They were both made from the same healthy, ripe grapes, from the same vineyards, picked exactly at the same time. What? Impossible! But wait…

The first wine tasted was made from grapes that were sent to a laboratory immediately after harvest. In that laboratory they proceeded to make wine like many conventional wine makers do. They added sulfur.  They selected a yeast to begin the fermentation, which of course finished quickly within 7-10 days. They added sulfur, enzymes, clarifying and clearing agents, sulfur, etc, etc etc. They then filtered the wine, added sulfur then bottled it. The whole process took a month or so.

The second bottle was made by the winemaker in the winery, they way they always make their wine. That is, nothing much. No added yeast to start the fermentation, no enzymes, no sulfur, no clarifying or clearing agents, etc, etc, etc. Just a light filtration before bottling. That’s it and the process took about 5-6 months instead of just one month.

The difference was remarkable, not only in the wine making, but also in the final product. Some might argue that the first wine was fine and good, but nobody with proper taste buds would prefer the first wine after tasting the second. So why do producers make wine (like) in a «laboratory»? Well, the answer is quite simple, it’s often about time and money. By producing wine in a conventional manner, we can guarantee that the wine will ferment, we can expect a standardized product year after year, and we can do all of this very quickly. Time is money and most wine consumers want their favorite wine to always taste the same.

With “natural wine making” on the other hand, we don’t know when fermentation will begin, or if it will begin at all. More importantly, we don’t know how the fermentation will go and when it will stop. The choice to make natural wine may not be rewarding initially, but over time and with experience, the choice is often rewarded.

So please, don’t ruin your perfectly good grapes. Thank you

Category: 1 WINE, 9 WINE THOUGHTS, natural wine (100% living wine), Once upon a time

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Blind taste that wine again please

I recently had a guest at Jacob’s Bar & Kjøkken. This guest was somewhat of a wine person. This means for the sake of this story that this guest was very wine interested and belonged to a sophisticated wine-tasting group that regularly meets and tastes some pretty darn good, and valuable, wines. They do this in the comfort of their home(s) and are  not often seen out and about at the well-known wine spots in the city.

I poured a small taste of something, blind. I had never met this guest, and I am always interested to hear their analysis because it helps me to gauge their knowledge and palate.  I returned after a few minutes to hear this guest’s impressions about the splash of wine I had poured. This is always interesting for me, especially with “knowledgeable” people. After the analysis, I poured another small glass… and then another, and then another.  One thing struck me about this guest’s comments. On each and every wine, the comment “well, the wine has these balsamic notes, so I assume it’s natural.  And these balsamic notes cover the fruit, so it’s very difficult to get the fruit, and therefore analyze the wine correctly to come to any kind of  conclusion. ” Of course he knew where he was and also knew the wines would be natural, so no points there.

No, it wasn’t the first time (and it won’t be the last) that I heard such comments. I  often hear that it is hard to blind taste natural wines cause they all kind of smell and taste the same. Remember when you first started to taste wines and try to distinguish the difference? They pretty much all tasted similar, right? Until 100’s of wines later, you started to get it…

IMHO, blind tasting natural wines is all about retraining the senses and the brain. Those of us who have studied wine or have been tasting it for years, were very likely taught to blind taste “conventional wines”. I am not making a judgement here about the quality of these wines, just an observation, and actually a fact when it came to my education.  And, just like having to train that brain to blind taste that first time, you have to do it again. With some training, you can also begin to blind taste (correctly I might add) natural wines, as I often do.

So, when you are starting to blind taste natural wines, please give it some time and stop saying that you are not able to because it’s natural and it smell like the others. This is nonsense and you know it.

Category: 1 WINE, Blind taste that wine again please, natural wine (100% living wine)

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Prosciutto, Parmigiano & Sparkling Reds

Here is a re-post of my original story which appeared on March 5, 2012 on the innovative new Polish wine site Winicjatywa.  I will be contributing my thoughts there on a regular basis.  If you are Polish reader of my blog, you can click here to read the Polish language version of this story.

 

I grew up in California, but spent almost every summer with my grandparents in Bologna, Italy.  Therefore it wasn’t strange to me when back in 2006 Non Dos, the same guys that introduced me to the wines of Frank Cornelissen, also brought in a bottle of Camillo Donati’s Lambrusco; a traditional red sparkling wine made from the Lambrusco grape from the Emilia Romagna region in Italy.

Read the rest of this entry »

Category: 1 WINE, 9 WINE THOUGHTS, natural wine (100% living wine), Prosciutto Parmigiano & Sparkling Reds

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VinNatur 2011 – producers to keep an eye on

Claude Bourguignon discussing soil life & microorganisims

Just got back from Zurich where I was cordially invited by Angiolino Maule of La Biancara. Not only does Maule make fantastic wines and value prices, he is also acting president of the VinNatur organization.   Day one was spent mostly attending a seminar with guest speakers such as Isabelle Legeron MW, Lydia & Claude Bourguignon, Federico Giotto, Terje Meling and Jonathan Nossiter (Mondovino). The day was interesting and long, but luckily concluded with an open tasting with 98 natural wine makers and their wines.

This is one of the reasons we attended the event, right?

All in all, there are not many tastings where so many amazing producers and wines can be found in one place. Overall the quality of the producers was high, especially in my opinion, the producers from Slovenia.  In any case, here is my quick rundown of the producers I felt showed promise, and were in my opinion the “ones to watch”

Davide Spillare showed real promise with Dolce Racrei Sparkling Passito

24-year old Davide Spillare from Gambellara, Italy (Veneto).  Worked under the guidance of Angiolino Maule, so it wasn’t surprising that his wines were not only good, but showed real depth and freshness without being “over the top” or overripe.  His whites (which I actually preferred) where made with very little sulfur added and his red was made completely without.  His Garganega-based sparkling pasito Dolce Racrei (which I have sold for about a year now at Jacob’s) is just delicious. Dried hay and fruit with a crisp acidic background and slightly smokey finish is perhaps one of the most interesting dessert wines I have tasted.

Next were the wines of Bodegas Bruno Ruiz (Toledo). These wines have been in Norway for a few  years now, but for every year they get better and better. The whites have a depth you don’t often find at the super-value price levels they are at. More and more of their wines are being made without the addition of sulfur indicating that their fruit quality has to be fantastically healthy. And their labeling is improving, or rather becoming more fun to look at..

The wines of Jean-Marc Espinasse of Domaine Rouge-Bleu from the Southern Rhône showed amazing fruit quality and depth. Yes, alcohol levels where high here, but still remained fresh. We tasted a very-old Grenache wine that was just so deep and delicious. He also splashed me an experimental, unlabeled Nerello Mascaslese that he was making on Mt. Etna. This also showed real promise, but a tad too much on the oak for my palate. Oh, and nice labels as well. these are actually what got me to his table to begin with

Dorado pictured here with Alice Feiring

Next were the wines of Marcial Dorado from Portugal.  I don’t have any wines from Portugal on my wine list. Not because there isn’t some quality wine in Portugal, but because I haven’t found any wines that I really like and that have the philosophy I search for in a wine producer. These wines were not only being made naturally, but again showed that real quality of fruit I expect in a wine, a living wine. Super-juicy, drinkable, low alcohol, deep and no oak. No oak in a wine is hard enough to find, but in Spain and Portugal even harder. The Alvarinho-based whites were especially interesting to me.

For me the highlight of the event was of course the wines of Frank Cornelissen whose wines never stop impressing me for their expressiveness. So deep and pure. I still have yet to taste wines like these. Love

Overall, the only criticism I had of VinNatur  is on the use of barriques by many producers.  There is still way too much barriques use for my palate and I wished that wine makers who prefer using oak, would use larger and older format wood so that their incredible fruit would shine through

 

Category: 1 WINE, natural wine (100% living wine), VinNatur 2011

5 comments



Too Beaujolais, or not too Beaujolais

Out with the bad reputation, in with the good?

Marcel Lapierre, who died last year, was perhaps the most important person to help save the reputation of the Beaujolais region, which was mostly known by the masses as “that place” where Beaujolais Nouveau comes from.  Always sour, rarely drinkable, until producers such as Marcel Lapierre, Jean Foillard, Guy Breton, Jean-Paul Thévenet and let’s not forget Yvon Métras came along and stopped adding selected yeasts to their Gamay grapes, or anything else for that matter. The recipe was easy, healthy grapes and a lot of hard work.

Now, I will admit that I never had the fortune to taste the wines made by Marcel Lapierre (his last vintage I believe was the 2009), due to importer/logistic problems I had in Norway. What, you say?! Never tasted the fruit of Marcel’s hard work?! Nope. Never. Nada

So, brace yourself as I taste the 2010 Morgon Sans Soufre *(please see “comments” below).  In fact, i tasted the 2010 vintage on 2 separate occassions. And I disliked the wine on two separate occasions.

2010 Marcel Lapierre Morgon Sans Soufre

November 4th at 19:00

Yes, the nose was intense in the sense that the aromas just jumped out of the glass. But, something peculiar…. I could swear that I felt sulfur. Yes, I know that natural fermentation will produce sulfur, but since none was added to this wine*(please see “comments” below) during the wine making (I expected the final number to be low) I was surprised to find it there – stinging my nose. And i also found this on other Lapierre wines from the 2010 vintage. I  found this on this Morgan (both bottles I tasted) and on the Raisins Gaulois…. In all the 2010 wines I tasted, aromas that were not very exciting  jumped out of the glass.  I didn’t find the aromas so fruity, but rather green like what you would get from underripe fruit. There were some small red berries also, but the green was dominant. Too dominant.

On the palate much of the same; green mostly with some light red berries and a structure and concertration that left me wondering if I was drinking an ordinary Beaujolais Nouveau.

After struggling through a couple glasses trying to grasp this wine, I decided to put it in the fridge until the next day to see if it improved, after all this was a Lapierre Morgon.

November 5th, 18:35

Appearance: Same as last night, a pale red, not very intense wine with a very slightly hazy, unfiltered look to it (which I liked)

Nose: most of the stinging I felt yesterday on the nose was gone. But there was still that sour, red fruit with dominating green notes I nosed yesterday. The wine is just not very ripe. One day or 5 years wasn’t going to change that. I just keep going back to that glass trying to find what it was that everyone spoke so highly of. I was really searching for that purity of fruit, and I just couldn’t find it. There were some hints of fruit in the form of little red berries and vague hints of watermelon, but not the pink juicy part, but rather the green meat closer to the skin..

Palate: In the mouth, the wine was showing the fruit a bit better than on the nose and a bit better than yesterday. The watermelon was there as well, but mostly the light pink part near the skin. The tannins have gotten a bit more aggressive than yesterday and were now dominating along with the underripe fruit. The acidity was quite high, but not that ripe, juicy acidity I enjoy that helps carry the wine to a long and happy ending that leaves you wanting to start again from the beginning. That first sip that leads you fall in love with a wine. This just doesn’t have that feeling for me. I don’t want to take another sip, and why would I when my mouth still feels «bruised» from that first sip. But most of all, this wine lacked some serious depth. Depth I would expect from a Morgan. Disappointed.

Some might wonder if this was a bad bottle, but the fact is it’s the second bottle I have tasted of Lapierre’s 2010 Morgon..or perhaps I’ve never really tasted a Morgon made by Lapierre. Or perhaps it’s a 2010 vintage issue.

Now, by contrast, I happened to have a bottle of Yvon Metras 2009 Fleurie Le Printemps in my cellar, so I thought what the hell. Let’s do another one of those odd comparisons i love to do just because i can 🙂  Yea, I know, two different vintages, two different Villages. So what.

2009 Yvon Métras Fleurie Le Printemps

After coming off tasting a 2010 Lapierre Morgon, one would expect that i may be disappointed, but I say that after the Lapierre it would be hard to be disappointed.

November 5th, 19:00

Nose: just as intesne as the Lapierre Morgon, but what, what is that I smell? Fruit, fruit and loads of it. Not under ripe and not overripe either, but really nice and fresh. Cranberries with a slight hint of peppery spice.. now I knew I was smelling a Gamay. Hints of barnyard and purple flowers give this wine a bit of edge that tends to make me smile. A wild side you might say. And none of that “sulfur” sting I experienced from the Lapierre.

Palate: Ah, balance, fruity with an amazing sweet cranberry finish. Fruit all the way from start to finish and what a finish it was, juicy with some cleansing tannings along the way. I would say quality here.

Great acidity that surrounded the wine just fine. Refreshing and begging me to take another sip, and so I did over and over again. The fruit was only just a bit dominant if I was to be crtitical. But, this is something that time will surely sort out. The wine is deep deep deep, something the Morgon was not. Another component that the Morgon lacked was concentration, which is something this wine has nothing to apologize for. Concentration could be it’s middle name.

Oh, and did I forget to say the word elegance? The wine was quite elegant, perhaps one of the most I have tasted from Beaujolais.

In the end I have to say that this wine isn’t exactly in my style, but it was in my opinion (not taste) that it was a better wine than the Lapierre Morgon. What I didn’t love about this wine is that there was a disturbing sweet note tied to the fruit, one which today is noticable but will very likely disappear in a few years.

Lapierre Morgon 2010 – light, green and bitter with the ability to leave the mouth a bit sore and not wanting more. A Morgon disguised as a Beaujolais Nouveau, sorry.

Métras Fleurie Le Printemps 2009– serious depth wrapped in juicy fruit, lively acidity and enough tannins to make it the perfect mate to food. Elegant and concentrated. Win

 

Category: 1 WINE, natural wine (100% living wine), Too Beaujolais or not too Beaujolais

7 comments



my grapes are healthy

Have you ever have one of those tasting experiences that leaves you feeling light, energetic, happy & humbled?  We were just in Piemonte harvesting grapes for our third vintage of our Felice wine. A wine we  first made in 2009 from healthy nebbiolo grapes without any additions during the wine making process or bottling.

After our harvest, we come back to the Felice homestead to return his crates, the ones we used to gather our grapes in.  As we get set to leave, Felice comes towards us with a bottle of the last vintage of his nebbiolo that he was to make, a 2006.  We sit down to taste, then drink. We are stunned, but not surprised, by the pureness of his unlabeled wine.  We ask him questions, he responds modestly.

“How do you make your wine?”

“I just pick the grapes and let it make itself.”

“What about sulfur?”

“Why should I use sulfur? My grapes are healthy. I never add sulfur when I make my wine.”

Then he goes back into his “cellar”, an outdoor barn/wine making facility.  A structure that at this late date in September was a quite warm 25 degrees or so.  He comes back with a bottle of his 1979 vintage, and it goes a bit like this:

“The year is 1979, the vineyards are in Barbaresco and the grapes are healthy. Felice Grasso goes out to harvest his nebbiolo grapes, something he has been doing for more than 20 years already. The grapes are brought down the steep hill into his very modest wine making facility, an outdoor barn like structure exposed to fluctuating temperatures between the seasons.  He destems, crushes lightly and lets his grapes ferment on their own, like he has always done, like his father did before him, and like he will continue to do up to that last vintage, 2006. He adds nothing, and why should he? “My grapes are healthy”

Back to 2011. It’s been about 30 years since he bottled that 1979.

Felice doesn’t add anything to his grapes. At all.

Felice doesn’t store his wines “properly”

Felice doesn’t label his wines for sale

Felice doesn’t drink other peoples wines

What Felice does is make great wine. Honest wine. Transparent wine. A wine that after 30 years of standing alongside other bottles and being subjected to sunlight and varying temperatures, was supreme. Yes we were in Piemonte. Yes it was a beautiful day. Yes we were drinking a 30 year old wine. And still, the wine was supreme.

You said it wasn’t possible. Well it was, it is and it will be.

 

 

 

 

Category: 1 WINE, 9 WINE THOUGHTS, my grapes are healthy, natural wine (100% living wine)

3 comments



Still breathing, still smiling, still drinking natural wine

It has been almost a month since my last post, here is what has been keeping me so busy:

Working a lot at Jacob’s…

Preparing for my wedding….

Traveling to Italy…….

Visiting Carussin in Piemonte to taste the 2010 vintage, which by the way is still slowly fermenting and showing itself to possibly be their greatest vintage.  Absolutely alive in every way.. “All of these years of biodynamic farming are starting to really show us rewards”, says Bruna Ferro.

Thus far, none of their wines have been shown even a pinch of sulfur dioxide.   These were the healthiest of grapes. Bruna even presented me with two bottles to taste. Both made with the exact same healthy barbera grapes, grown biodynamically.  One bottle was produced in the same way Carussin make all of their wines (without the addition of anything, not even selected yeasts). This wine was still happily finishing its fermentation. The second bottle was produced by sending their grapes to a laboratory. Everything was added to this bottle from selected yeasts, to enzymes and sulfur. This bottle was of course “ready for market”.  The difference between these two bottles was astounding. Astounding. Everybody should have the opportunity to experience such a tasting.  This shows that although healthy grapes are extremely important,  care after harvest is also extremely important.

Of course a quick trip over to Igino and Irma was a must, and as usual, an extreme pleasure. Tasting the wines of Igino again was just amazing. From his skin macerated Favorita, to his non-sparkling, dry fermented Brachetto. Too bad he only makes a few bottles of each and are only produced for his enjoyment (and of course mine)

Igino pouring me (my favorite), his skin-macerated Favorita.

Gabrio & Genevieve Bini

On this quick trip to Italy, I also had the incredible fortune to meet Gabrio Bini (and his wonderful wife Genevieve), wine maker for Azienda Agricola Serragghia on the island of Panteleria. All of his wines are vinified with long skin contact in amphora without any additions..I will write more on this wine maker and his wines in a future post.. promise.

Gabrio and Genevieve were kind enough to meet me at La Fastuchera Osteria Wine Bar, one of the only places to drink natural wines in Bologna.  With a Sicilian kitchen and an interesting selection of wines, they are worth a visit!

Oh, and of course lot’s of packing going on as I write this piece in my half-empty apartment as I prepare for my transition to a new home in a new country.  I look forward to the many changes. Many will be easy, some more challenging. Until my next post (which will be more often), continue to appreciate what you have and keep tasting.

 

 

Category: 1 WINE, 9 WINE THOUGHTS, natural wine (100% living wine), Still breathing, still drinking natural wine, still smiling

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ageing gracefully

I was raised in the Bay Area of California and have been enjoying what i believe to be authentically prepared Chinese food for many years.  Oh how I long for those “great” Chinese restaurants which are totally absent here in Bergen, so when a friend invited me over for homemade wonton soup, I couldn’t pass up this opportunity.

Needless to say, the soup was truly excellent. But there was a surprise waiting to greet me.  An old friend whom I had not seen in a couple of years. And I must say, the years have treated my friend very well.  You know when you bump into an old friend and you notice how great they look?  You notice that they have lost some of that baby fat and they are just glowing…

Let me introduce you to my old friend. The 2007 Contadino 5.  Two vintages later, and this ’07 is looking, smelling and tasting better than ever.  This bottle hasn’t had the easiest two years either. I know it wasn’t stored under the greatest of conditions. But pay no matter, the wine was still alive and vibrant!  A few minutes in the glass and aromas of wild spring flowers and red berries started to jump out of the glass.  Even rose-colored rose pedals graced its aromas.  None of the “edges” this wine had in its youth were there anymore. They were replaced by sweet, ripe tannins and  a ripe acidity that was still keeping this wine on its toes!  No signs of oxidation, fatigue or development beyond her two years.  A glorious wine that rewarded its consumers for waiting those two years..

….thank you……

Category: 1 WINE, 9 WINE THOUGHTS, ageing gracefully, natural wine (100% living wine)

1 comment



Cloudy reds, murky whites and loads of pig – BRAWN!

If you go to London, read my blog and like to drink the same sort of wines that I like to drink, then Brawn is a must the next time in your London!  Brawn, the baby brother to the well-established Terroirs, is the sort of restaurant I could eat & drink at every night!  A laid back sort of place where the service, food and wine are the focus here. No fancy table cloths.  This is the sort of place that oozes with passion and it’s easy to see that everyone is having a good time working there.  I also want to thank the staff, especially Maxime & Louise for seating a group of our size. We were 18 people, 19 including David (the local  importer of Frank Cornelissen wines), and they normally limit the size of their groups to 12. So for this, I am extremely grateful because if i had missed the opportunity to eat at Brawn, i would have been seriously bummed.  Enough said.

What we drank:

Camillo Donati Malvasia Rosé / Puzelat Pétillant Naturel

Overnoy – need i say more?! too bad they only 3 or 4 bottles!

Panevino Vigne Vecchie. Again, too bad they only had 3 bottles of this beauty!

Yes, that is a Magma back there. 2007. Thank you David!

Sébastien Riffault Sancerre. A sauvignon blanc w/o cat piss…

Tenuta Grillo Pratosciutto dolcetto – too much wood influence for my buds

Olivier Cousin V V  Grolleau. cool and yummy. some oak, but i like it anyway.

I have to ask Maxime what this was. Something was said about residual sugar and cheese.. But, I don’t remember tasting it.. hmmm.

Zidarich Vitovska Magnum. ok. not going to complain. but i prefer Vodopivec for this lovely, mineral grape. so sue me.

David decanting the Magma. Photo accurately depicts our vision by this time in the evening 🙂  Just one thing to say about the Magma: wait 5 years to re taste.. Oh, and thanks David! One of the highlights of the evening for sure

If I remember correctly, an unsulfured Cortese from Valli Unite BiB..?  Very interesting, and a pleasure to taste. A tad green for my buds.

How i finished the evening – sharing this bottle of Ganevat (Jura) with Maxime, Louise and Ed the chef

And what we ate:

oysters, no doubt!

And let the pork begin! That country terrine was nice!

some shellfish!  Great broth!!

oven baked pork on a bed of chick peas, and a bitter salad of radicchio!  rustic and delicious!

Pork rinds! wouldn’t have been complete without!

Of course, cheese. If I remember correctly, all English

Apple pie? who remembers! just look at those beautiful glasses of wine!

And no night out in London would be complete without a chance meeting and greeting with the great Jancis Robinson, who obviously also appreciates the sort of wines that Brawn is serving!  respect!

Category: 1 WINE, 9 WINE THOUGHTS, BRAWN!, natural wine (just about)

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About

About
Vinosseur is the company name of sommelier Joseph R. Di Blasi. Vinosseur.com is his web page where he writes about wine, food, restaurants and other gastronomic experiences.

Joseph has a special place in his heart for quality wines from the old world, especially France & Italy, with a strong focus on Organic, Biodynamic and Natural wines.

Joseph grew up in Italy and California, but left The States in 2002 and now resides in Poland.

Get in touch

Joseph would love to hear from you! You can contact him by email at vinosseur@gmail.com