This is Vinos Ambiz's Typepad Profile.
Join Typepad and start following Vinos Ambiz's activity
Join Now!
Already a member? Sign In
Vinos Ambiz
Madrid (Spain)
Organic grapegrower (not certified) and winemaker
Recent Activity
Brilliant idea! i'll remember that for the future :)
Toggle Commented May 10, 2012 on Keeping things fun at La Gramière~! at la gramiere
Hi Alice, I'm sorry you didn't like the kitchy gin bar - it was the best I could do at such short notice! And you're right - it was of course so we could smoke and drink at the same time :)
MLF. I haven't read any of the papers mentioned above (nor do I know chemistry!) and I haven't read any of the three books yet. I will as soon as the harvesting is finished and I can think straight!!! But my gut reaction is that this is some company trying to sell an unecessary product. I mean MLF has been happening sponaneously for thousands of years and people haven't exactly been dying off in droves due to that, have they? If you search hard enough, every product or foodstuff under the sun has been "proved" to be carcinogenic by someone. In any case, it's just another example of unnecessary or excessive manipulation. If your grapes are healthy and harvested at the right time, and your bodega is clean, and you make your wine as simply as possible (just oversee it as it makes itself really!) then there's no need to add anything, take anything out, or force it to do anything.
Toggle Commented Sep 9, 2011 on An Ideal Wine / Authentic Wine at The Feiring Line
@Wijnfolie, I absolutely agree with you there - it's certainly what I believe, and hopefully that philosophy is reflected in my wines! "The proof is in the bottle (or glass)" and the rest is all words, no? :)
I've always found it 'interesting' (shall we say) that almost all reviews and commentries in the mainstream press of 'conventional' wines are positive, if not gushing, while the focus when writing about 'natural wines' is on the alleged faults. I wonder why that is: - lazy unprofessional journalist hasn't bothered to actually sample a range of natural wines, and has just regurgitated the words of another lazy unprofessional journalist? - need to produce sensational headlines to sell more newspapers? - need to be clever and have a laugh at the expense of a fringe group which is not understood and/or feared? - all of the above? other reasons?
Oh no! I've been doing it wrong too! I must go shopping for some enzymes, woodchips, acid, sugar, tannins, and maybe some micro-reverse-osmosis-centrifugal-mega-spoofulating equipment too!
Try hanging out with JoséPastor for a few days! Should cure you of anything you may be suffering from :) Hang on in there - spring is coming - the days are getting 60 seconds longer every day!
I heard from a reliable source in the NWRM (Natural Wine Resistance Movement) that they're planning to release a new feral yeast that mimics the blandness and lack of complexity of industrial genetically engineered yeasts.
Toggle Commented Nov 24, 2010 on New Yeast to Mimic the Feral at The Feiring Line
What's in a name? Well apparently, a lot! It's all in the semantics and the nuances and connotations. 'Plain' as you say is a perfect descriptor, BUT .. it has negative connotations and so I imagine that a lot of natural wine drinkers and makers won't like it or use it. Similarly, 'natural' has positive connotation, which is why conventional wine drinkers and makers don't like it, ie because the implication is that conventional wines are UN-natural and somehow worse, not as good as, inferior to 'natural' wine. I went through a phase a while back of being fustrated/angry/etc at the futility of this debate, but I'm contnet now, as I've realized that there IS no right answer! It's the journey, not the desination. As we endlessly talk about this issue we can discover and learn new aspects of the question, become more knowledagble and informed, and enjoy our wines even more :)
Great post. A sensible common sense take on the natural wine 'debate' without getting bogged down on minor technicalities like how much SO2 can be added, etc.
I wish I could get my hands on one of those bottles that have 'microbial issues' or are 'gassy', 'sour', etc so I can compare. The only ones I've tasted (and that's not a lot I admit) have all been excellent: Laureano Serres, Samuel Cano, Alfredo Maestro, JR Escodà from Spain and a few French ones. The 'worst' I can come up with is a bottle of my own Airén 2009 which has oxydized I think. It now tastes like a dry sherry, but it hasen't turned into a biology experiment!!! It didn't have any added sulphur and it was stored in 'sub-optimal' conditions over the summer. Clean? Tell me about it! I'm constantly complaining to my partner Juan that we spend more time cleaning stuff than actually making wine!!! But it's true, though. if you're working without sulphur cleanliness is extra-important (as are top-quality grapes) (IMHO)
Vinos Ambiz is now following The Typepad Team
Sep 30, 2010