Was it?
Not particularly, but drinkable ( think it was Spanish)
Just looked it up - Spanish biodynamic (lends a new meaning to âmoonshineâ) old vines - good, 13.5% - not so good (for me at least) and not effing cheap c. âŹ17 a bottle. but at least your neighbourâs generous!
Hah! It cost me 2,99⏠in Noz.
Itâs a 2020, organic & vegan. Uses Marselan grapes, wild yeast fermentation, naturally occurring bacteria etc. Instead of finings it uses bentonite & natural decantation.
Weâve not tried it yetâŚ
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Isnât all wine wild yeast (naturally occurring on the grape skin)?
I thought it was part of the reason each terroir could be different even with the same grape variety.
On the basis of personal expensive disappointment a few months back that had started to oxidise, Iâd open it ASAP (note didnât write âdrinkâ it). Natural wines are really interesting because of their weird tastes and qualities and sheer unpredictability. But, they donât age well which may be why itâs in Noz. On te bright side youâre probably more likely to enjoy a four year old red natural than a white.
Bonne chance!
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No - wild yeasts are used by experimental wine makers in the hope of producing more interesting , ie complex wines . First encountered wild yeast in SA in the Nineties where it seemed to work best with sauvignon blanc. By contrast most wine makers will use commercial yeast because itâs more predictable.
Our artisan boulanger in the next village uses wild yeast for some of his bread and the flavourâs amazing, but after eating it every day for about four years I developed a digestive problem! Now have it only now and then.
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Apologies for neither of the above posts being the slightest bit humorous.
Will try to make amends:-
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I am not totally sure that this thread is the right place for it but it did amuse me but also set me thinking. The author is Giles Brandreth, a man I could listen to for ever but who really surprised me when I read one of his books for the first time. I was bored beyond tears and, a very rare thing for me, had to abandon it before halfway through.
What follows really caught my attention because I spend half my time editing and correcting everything I write. If the world followed this idea, I wouldnât have to.
My friend Michael Plumbe has died, aged 91. He was a good man with a serious love of language. I knew him through the Queenâs English Society. When Mike last emailed me, days before his death, I thought he was losing it. But once I had given his email the attention it deserved, I realised he wasnât.
âI codnulât blveiee waht I was radnieg,â he wrote. âAoccdrnig to rsceearh at CmarbgdieUinervitsy, it deonsât mttaer in waht oedrr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer are in the rghit pcale. Bcuseae the hamun mnid deos not raed ervey lteter by istelf, but the wrod as a wlohe.â
Rset in paece, Mkie. It was fun kowning you.
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3 Mustalids are sitting in a bar,
The barman asks what are you guys drinking?
The Mink says Iâll have a Black Russian, its goes with my coat colour and the colour of my heart.
The Badger says, as Iâm black and white, its Guinness for me.
And what about the little fella at end of the bar inquires the barman ?.
Wait for it
Wait
wait
wait
.
.
.
.
.
.
.
POP, goes the Weasel.
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