…spontaneously fermenting

Peter Liem – Making Green Champagne

Being a lover of Champagne and wines made in a more natural way, dosage I found this article written by Peter Liem for Zester Daily extremely interesting.  Click on the photo of Pascal Doquet for the article:

pascal doquet

Pascal Doquet in his vineyards in Le Mesnil-sur-Oger

Category: 1 WINE, 9 WINE THOUGHTS, Peter Liem – Making Green Champagne

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3 Responses

  1. Francesco says:

    I definitely agree with this whole going “green” wine making craze. People want wine to be produced in an organic way which is fine and dandy, but there are hidden costs. Instead of having a crop of 15,000 kilos with the use of inorganic techniques, you now have a crop of 9,500 like Pascal Doquet said. How do you make up that loss, you have to charge more for a bottle of wine. So the expense of organic farming comes at price that I think most people may not be willing to pay when it comes to register.

  2. vinosseur says:

    This is precisely why I feel that the philosophy and attitude of the individual grower is the most important….

  3. Francesco says:

    And that is precisely what gives wine it’s soul.

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Vinosseur is the company name of sommelier Joseph R. Di Blasi. 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.

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