tag:blogger.com,1999:blog-3799854524070158890.post2944443609309112487..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Natural Yeasts and TerroirBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3799854524070158890.post-57230084557326050752008-04-05T17:08:00.000-04:002008-04-05T17:08:00.000-04:00Hi Neil, you raise a great point - when is "un-man...Hi Neil, you raise a great point - when is "un-manipulated" wine truly "un-manipulated". Since man is involved, then there is manipulation, sometimes to a greater extent, sometimes less, but always there. I like the way you've lobbed it up for us to consider. Never heard of native yeasts that don't work right - I have to spend more time in the vineyard. Great post.Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-62572938893229067302008-04-04T09:14:00.000-04:002008-04-04T09:14:00.000-04:00hiya steve l - i agree with you. there's no questi...hiya steve l - i agree with you. there's no question that St Innocent's wines are delicious, and to me they are unmistakably Oregon. But I think Pacalet or Chauvet would say that something Oregon is lost if Vlossak uses yeasts from elsewhere, yeasts that impart elsewhere's flavors or aromas. I guess it comes down to whether or not you care about that. <BR/><BR/>Deetrane - Just ask if you want to borrow money, this really isn't necessary. <BR/><BR/>Hey Old Skool - see, that's the other thing. I've been finding lately that the wines that have the most energy and personality in the mouth, those that excite me the most, they've been natural yeast wines. Except in Champagne - I have no idea about what they're using. <BR/><BR/>And I agree in principle about wine labels. Think food though - they can write "natural flavors" as an ingredient and who knows what the heck that is? It would work out the same way in wine. And it really wouldn't be very romantic would it? I like the idea of some sort of registry that all retailers must display, a book that lists the techniques used in each wine. Producers must submit the info each year.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-77580707005629482692008-04-04T00:04:00.000-04:002008-04-04T00:04:00.000-04:00Good post, Neil. I too am not well versed in the ...Good post, Neil. I too am not well versed in the use of cultivated vs indigenous yeasts, at least from a technical perspective. What I do know is what I like. And more often than not wines that are fermented using indigenous yeasts are more flavorful, more lively, and show a lot more complexity, interesting texture, and varieties of flavors that make wine the unique agricultural product that it is. Further, some wines using cultivated yeasts are so tutti-fruity and processed tasting. <BR/><BR/>With regards to labels and ingredients, I absolutely think that anything used to make a wine (from grape variety to additives) should be mentioned. Think of it as full disclosure, and a way for a consumer to know what is in the bottle. Using that information people can better learn what they like and how to buy more of what they like.Joe Manekinhttps://www.blogger.com/profile/04068628197191676490noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-58841888390761176182008-04-03T23:06:00.000-04:002008-04-03T23:06:00.000-04:00Oh yeah - what a crazy picture!Oh yeah - what a crazy picture!Deetranehttps://www.blogger.com/profile/16732228652575908969noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-3652364001771662132008-04-03T23:05:00.000-04:002008-04-03T23:05:00.000-04:00Wow. I have to say, this is the best blog post yo...Wow. I have to say, this is the best blog post you've written. It's the first discussion of a technical wine-making matter that I actually could relate to. I'll bet a lot of other readers will agree. You write in a way that is extremely knowledgeble, but totally accessible on many levels to people who don't know nearly as much. Bravo - you have a real talent!<BR/><BR/>P.S. Yes, I am a close friend of Neil's, but most of my comments are wise ass attempts, so this one is obiously genuine.Deetranehttps://www.blogger.com/profile/16732228652575908969noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-56821064643330469242008-04-03T11:44:00.000-04:002008-04-03T11:44:00.000-04:00I'm not an expert (as 5 minutes of conversation on...I'm not an expert (as 5 minutes of conversation on the topic would amply demonstrate) but the distinction I see here is between Pacalet's vs. Vlossak's use of the term "indigenous." A yeast strain may have been derived from cells indigenous to India, but it strikes me as hardly "natural" to inoculate a batch of Oregon Pinot Noir with such critters. Pacalet seems to be advocating use of what comes in on the grapes.<BR/><BR/>Then, as you point out, there are the separate issues of sugar, sulphur, etc. I know you've tried some Peyra wine(s): that's an example of no additive winemaking, but half the people who try it hate it.Anonymousnoreply@blogger.com