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{"id":2916,"date":"2010-07-12T10:58:09","date_gmt":"2010-07-12T09:58:09","guid":{"rendered":"http:\/\/vinosseur.com\/?p=2916"},"modified":"2010-07-12T10:58:09","modified_gmt":"2010-07-12T09:58:09","slug":"slow-sunsets-spontaneous-cider-and-enjoying-life-naturally","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/slow-sunsets-spontaneous-cider-and-enjoying-life-naturally\/","title":{"rendered":"Slow Sunsets, Spontaneous Cider and Enjoying Life, Naturally"},"content":{"rendered":"
I am very grateful to be a part of Cory\u2019s \u201c32 Days of Natural Wine\u201d series<\/a> and to be among such talented and clever writers.\u00a0 I personally don\u2019t consider myself a very clever writer nor do I write as often as I would like to.\u00a0 \u00a0I spontaneously write like the wines I drink spontaneously ferment. I don\u2019t write every day, twice a week or on a schedule.\u00a0 Just like the wines I drink may not ferment immediately or with\u00a0 selected yeasts. The wines I drink ferment on their own, when they’re ready, with their indigenous yeasts.\u00a0 If I force myself to write, it will be a less than enthusiastic endeavor. If you add a selected yeast to crushed grapes, the resulting wine will probably also be a less than enthusiastic wine (I have read that in the late 90’s,\u00a0 80% of wines were spontaneously fermented \u2013 a statistic that although may have shifted since then, is surprising).<\/p>\n What motivates and inspires me to write? Well, natural wine does, of course! But so do the slow sunsets we experience up here in Norway. They remind me how beautiful life is. Why don’t we sit back and appreciate what nature gives us?\u00a0 Why should we do things that we don\u2019t enjoy? Why should we eat or drink things that we don\u2019t enjoy and don\u2019t make us feel good?<\/p>\n <\/a><\/a><\/a><\/a><\/a><\/a><\/p>\n Why do I drink natural wine?\u00a0 Because I like the way it smells.\u00a0 Because I like the way it tastes.\u00a0 It evokes feelings of joy and the aromas are just so damn expressive. \u00a0 The fruit quality in the natural wines I drink are so clear and transparent (not in the literal sense, cause you know I love those unfiltered wines<\/a>!).\u00a0 I like to taste and understand what I am drinking.\u00a0 I\u2019ve been criticized by many as having become too extreme. In my opinion, conventional wine has become too extreme.\u00a0 Manipulated if you will.\u00a0 Made to \u201ctaste\u201d a certain way, to chase fads or trends and forcing the consumer to drink what’s “cool” as opposed to what’s real.\u00a0 Why do people react when I talk to them about natural wine? Nobody reacts about organic, biodynamic or natural farmers market veggies, like this lettuce.<\/p>\n <\/a><\/p>\n So, why any negative reactions about natural wine???\u00a0 Many of these negative reactions come from the large, conventional producers. They would like you to believe that once you open that bottle of unsulfured (or low sulfured) wine, you better drink it up quickly or it will become undrinkable within a few minutes! Granted, a great bottle of natural wine will be drunk up in a matter of 10 or 15 minutes due to it’s drinkability!\u00a0 I speak from experience when I say that a great bottle of natural wine once opened, can stay alive for even two weeks and sometimes longer.\u00a0 I\u00a0 have literally eliminated waste.\u00a0 I have done numerous experiments\u00a0 keeping bottles of natural (unsulfured) wines open (by hiding them) for weeks at a time. I even left an opened bottle of Bressan’s 1999 Pignol<\/a> in my fridge for 21 days. I discovered this bottle after returning from my Christmas and New Year holidays and to my surprise, was still totally drinkable, alive, fresh and enjoyable!<\/p>\n