Monday January 30, 5-7. John Paul will be pouring a sampling of our wines at Flatiron Wines, San Francisco
Friday, February 17, Wine Dinner with John Paul and chef Star Black at Park Avenue Wines, Portland
I am a bit perplexed by the popularity of a relatively new genre of wine: “Natural Wines”. In my opinion, this is a narrow and arbitrary classification meant to suit the marketing needs of whoever is using it. When I see a cloudy wine and am told “Oh this is a natural wine”, I am compelled to retort “I can’t think of anything more natural than gravity…maybe the winemaker should have waited to rack his wine for bottling!” And when one encounters a wine which is either oxidized or smells of fingernail polish remover or has been brutalized by a lactic acid bacteria infection, sure these are “natural processes” but they also emanate from poor winemaking practices.