|John of "Pheasant's Tears" talking to importer|
Well, it’s not quite over yet. I just got invited to join the organizers and some winemakers from The Real Wine Fair for dinner at Soif, which I’ve been looking to try since I love their “mothership” Terroir.
So, for a quick initial report on the fairs RAW and Real Wine Fair… It’s been great and positively overwhelming. Between the two of them there were almost 200 natural/organic/biodynamic winemakers from all over the globe. Mainly France, Italy, Spain but with a healthy dose of Georgian and Croatian as well as a Kiwi or two mixed in for good measure.
I have a few key thoughts. One is that there is no excuse for a faulty wine. Brett (the yeast that makes a wine smell like a bandaid or a barnyard), volatile acid (a vinegary taint) or unbalanced wines are bad wines, I don’t give a rats ass that they are “natural”. It seems staggeringly difficult to work a vineyard and a winery completely natural, and anyone who tries deserves a lot of credit for sheer guts and passionate energy. However, if you don’t get your wines stable, add sulfur, please. “A wine’s first duty is to be good.”