Naked Wine: Letting grapes do what comes naturally by Alice Feiring

Both energetic and erratic story by a prominent New York natural wine freak / journalist Alice Feiring was a quick read.

Flipping between her own winemaking experience with Sagrantino in Napa (good lord!), the story and ideology behind natural wines and key figures in the movement, and her own incessant tours of the Old World vignerons most of the folks probably never heard of, it’s a frank, non-linear story of passion, a labyrinth of cul-de-sac’s, and an ode to stomping and adding no sulfur.

Santé!

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Biodynamic Wine, Demystified by Nicolas Joly

A visionary and a keen defender of nature’s purity, Nicolas Joly’s second book on biodynamic wine (no, I haven’t read his first Wine from Sky to Earth) is aimed at true believers, but not only at them. Published in 2008, before RAW movement struck both minds and senses of somms and wine drinkers alike, gaining more popularity by the day due to constant efforts of jolly natural winemakers and able journalists (see earlier review of Isabelle Legeron’s Natural Wine), Joly, who has been making biodynamic wines since the 80s, it not earlier, is a revered patriarch of the movement.

While I am but a mere aspiring wine enthusiast and a hardcore materialistic atheist at the same time, this book on earth energies transmitted from the soil, dynamised with herbs and dung fertilizers, moon phases and star constellations left me thinking and rather perplexed.

On one hand, it would require a force unknown to me to make yours truly believe in the macrocosmic forces and their direct impact on wine the way Monsieur Joly preaches it, yet a shadow of doubt polluted my soul.

On top of that, some parts of this book, written in plain understandable language and offering a rather gloomy perspective of our own way too materialistic world, I think have a proper merit of being taught in school. Like Chapter 2: Errors in Agriculture, which paints a horrible picture of how conventional commercial winemakers approach their terroirs and their vines.

All in all, one thing remains an unquestionable truth – Joly’s very own unique and exceptional white wines from the Loire valley speak louder than any words and any inappropriate funny jokes on lunatics who bury cow horns at the solstice.


Natural Wine: An Introduction to Organic and Biodynamic Wines Made Naturally by Isabelle Legeron

A short yet quite comprehensive and colorful New Testament of real authentic and natural wine by Isabelle Legeron, MW – truly, one of the leading voices on the subject worldwide.

In bare 200 pages Ms. Legeron explains the idea, the practice and, in a way, relatively recently coinoted and already almost religious following of RAW, affiliation to which yours truly hereby discloses without slightest degree of shame or timidity.

You find it all here – agriculture approach (just let it grow, don't mess it up), vinification (just let it ferment, don't mess it up), wild yeasts and sulfites, classification (none, really), interviews with top world producers, and Isabelle's own recommendations of her favorite cuvees and vintners.

A brilliant read. Upon getting though with it, I'm increasing my stock of raw wines at home.

А для тех, кто хочет на русском – Владимир Басов и RAW выпускают российский перевод в январе. Ждите во всех неглавных магазинах страны – или не ждите, я куплю коробку на подарки.


The 24-hour Wine Expert by Jancis Robinson

I somehow placed it in my amazon shopping cart, and then my wife bought it by accident – just clicked proceed to checkout, paid and got it delivered to our apartment together with all of her stuff – so I decided, now that I own it, hell, why not give it a shot.

Good, light-hearted and very instructive reading for novel wine enthusiasts, much much better than the widely available Wine Folly book by Madeline Puckette, which some mistakenly buy and believe to be a good reference guide. Less colorful charts and hellava more sense here.

Jancis Robinson, a revered wine expert and a very harsh wine critic, explains it all in short, punchy, and self-explanatory language. The bare minimum of what everyone should know about wine, its production, bottling, how to taste it, common grape varieties, major wine regions, stemware, corkscrews, Coravin, decanting, aging, useful lingo, shop and restaurant tips, all in a hundred tiny A5-like pages.

Not a bad book to recommend if you're interested in the subject, yet feel intimidated by all those long words on expensive Burgundy bottles. On the other hand, if you can name the 30+ Côte d'Or Grand Crus by heart and even name the lieux-dits they're comprised of, well, you can safely skip it.

 


Barolo by Matthew Gavin Frank

Man, I don't get it.

Seems like a great book, and on a most intriguing and lovely topic – yet somehow, Matthew Gavin Frank's gastronomic adventures in Barolo, stories of illegal grape picking for the venerable Luciano Sandrone, standing a shift as apprentice chef at Locanda I Cannubi, walking the same hills that I like so much – all of it made me sleepy every frigging time after just a few para's. Spent months plowing through those barely 200+ pages.

Yet, to make sure – if you're somehow into Barolo, Monforte d'Alba, Serralunga, Castiglione Falleto, la Morra, Verdunho, all this special Piemontese wine, air and culinary delights, read the book.


The Hills of Chianti by Piero Antinori

The Hills of Chinati is a simple short entertaining book, written by Piero Antinori himself, one of the original masterminds behind the Super Tuscan revolution, a true patriarch of Italian wine culture.

The book is a candid yet rather anecdotal collection of stories of how several of the well known Antinori bottles came into existence, but it is clearly a bit more than just that. It rotates about three key topics: Tuscany winemaking, love of wine and family heritage.

Mr. Antinori is a 25th generation Florentine winemaker, who learnt the trade from his father and who, lovingly, describes at what lengths he had to go to to instill and inspire the same love and devotion in his three daughters, who are now the face and the management of his company. It gives simple yet quite deep insight into how several centuries old family business goes about successful succession of the trade and the family name.

Wine wise, Antinori proudly explains how his uncle coined Sassicaia, while he was putting out Tignanello and subsequently Solaia. And more bottles like Cervaro etcetera. These are the achievements not so easy to match, huh.

And third, but not last, Tuscany. Hell, what can I add to the great man's words about Tuscany? 😉

Overall, a quick entertaining read, and, I would add, a must for wine enthusiasts. From the master to the crowds.