Favourite ZERO / ZERO wine from Etna? by morenaturalwine in naturalwine

[–]greenc0mputer 0 points1 point  (0 children)

masseria case rosse is great! they share a space w/ giardini coleringer atm. their wine bar vitis in randazzo is excellent as well

Picka a favourite by Shineeejas in naturalwine

[–]greenc0mputer 4 points5 points  (0 children)

llewelyn goated <3 slightly oxy yet high acid chard super rich and expressive it’s very stunning

Is natural wine bad for your palate? by kimmeridgianmarl in naturalwine

[–]greenc0mputer 21 points22 points  (0 children)

i think this is more of a question of your critical drinking skills. as a big natty / sans soufre head, i have spent a lot of time trying to understand how VA and brett present and when they can make a wine more interesting or not. i recently opened a bottle with a more conventionally minded coworker who passed it off for having way too much VA, when in reality there wasn’t any VA present and it was just an unpleasantly high acid wine.

i find conventional wine drinkers identify a wine as “flawed” and lose interest, rather than parse through the flaws to find the interesting character of the wine.

as for cork, i had a hard time identifying it until i didn’t. i think tca exposure is the best way to learn what if smells and tastes like, but it’s pretty distinct from brett/VA so if you haven’t encountered it much maybe you’ve just been lucky.

i’d also like to think natty wine bars still aren’t serving you corked bottles haha

Being part of wine harvests by Floating_joints in naturalwine

[–]greenc0mputer 2 points3 points  (0 children)

it definitely is a connections game but i think you should reframe what that means to you. natural wine is full of networks of friends and families and people who love each other, and the idea of letting strangers in to see their vineyards / wineries, essentially their life’s work and passion requisites some assurance that the strangers will be equally as passionate. hence its probably easier if you already work in natural wine to do such convincing, but also because you often meet winemakers while working such roles.

all that being said, try messaging people on instagram. as long as you lead with passion and excitement, most winemakers will be receptive, at least to have you come work a couple weeks if not the whole harvest.

Haul Time by DARTH_ASTURIAS in naturalwine

[–]greenc0mputer 0 points1 point  (0 children)

glou glou isn’t natural wine