The Bar Towel

I got some belly lint for sale. It pairs great with the air cured lamb that's been lying around in the pasture for the last month.

http://www.theglobeandmail.com/life/foo ... cle4467582

To each their own, and I will make an effort to try some of this, but I can just see the over the top fuss we'll have to live with before the next trend comes along. Light Lime Pinot anyone?

Tapsucker wrote:I got some belly lint for sale. It pairs great with the air cured lamb that's been lying around in the pasture for the last month.

http://www.theglobeandmail.com/life/foo ... cle4467582

To each their own, and I will make an effort to try some of this, but I can just see the over the top fuss we'll have to live with before the next trend comes along. Light Lime Pinot anyone?

I'm torn, because on the one hand I like the funk - not just in beer, either. I like sour dough, and sauerkraut, and lots of stuff with wild yeasts.

I can also see the "farm to table" link which I like to think of myself as supporting.

But the smugness with which these people are talking makes it tough to be serious about it.

"I love people's reactions to these wines..."

Yeah, that's because you're a dick!

I honestly know so little about wine, but I like the funk as well and am interested in trying a few of these "natural" wines.

Based on how the article was written, I can't tell if the people quoted were smug or just enthusiastic, so I'll give them the benefit of the doubt. Whether the trend is pretentious or genuine doesn't really matter to me, if I like them I like them, if I don't I don't.

I think Michel Chapoutier called it right!!!! The majority of wines are made natural and without the use of chemicals, so it's difficult to see where they are coming from with this 'natural' tag. Seems a great way to sell a slightly off, soured, off-the-wall wine.

Can't see this getting past the LCBO lab tests, can you?

You wanna try a slightly funky wine, look out for the Wild Sauvignon Blanc from Kevin Judd's Greywacke Vineyard. A great use of wild yeasts flowing through the vineyard. And it doesn't need food to taste good

I believe red wines are naturally better self-preserved through tannins extracted by long skin contact, while white wines tend to be less stable therefore winemakers might add sulfur.

Not always the case.

Torontoblue wrote:You wanna try a slightly funky wine, look out for the Wild Sauvignon Blanc from Kevin Judd's Greywacke Vineyard. A great use of wild yeasts flowing through the vineyard. And it doesn't need food to taste good

I picked one up on your recommendation.

Belgian wrote:I believe red wines are naturally better self-preserved through tannins extracted by long skin contact, while white wines tend to be less stable therefore winemakers might add sulfur.

Not always the case.

a small correction.
they add sulphites, not sulphur (i;m using the UK spelling) as preservatives.

atomeyes wrote:

Belgian wrote:I believe red wines are naturally better self-preserved through tannins extracted by long skin contact, while white wines tend to be less stable therefore winemakers might add sulfur.

Not always the case.

a small correction.
they add sulphites, not sulphur (i;m using the UK spelling) as preservatives.

I believe sulphites are also added to halt fermentation when the winemaker wants some residual sugar left for a sweeter wine.