A lot’s being said about natural wine, but rarely that it is boring. This one is a bit though. Very smooth, lacking character. Blend of Monastrell, Syrah, and Garnacha Tintorera.

Is it a debate in Rioja? Maintaining the traditional style or riding the new wave?

Do you know Exopto? I tried their wines recently and they definitely fit in that new style.

Exactly

What absolute nonsense is this?

She's amazing. It's the new generation who makes the wines now, though.

Haven’t had La Charpenterie yet. Is it very different?

This was the final push I needed to delete my Twitter account. Good riddance.

It is, isn’t it. Hard to find though.

My experience, mainly with French wines. I found it alot in low intervention Beaujolais and Northern Rhône.

Another version of wax replacing the foil. This time just covering the cork. Still messy though.

I’m surprised such a wine is mousy. In my experience it’s always linked to no/low sulfites.

Nice lunch! I really like the wines of Fabien Jouves. Racy Malbec!

I loved his Pinot Noir!

Yesterday’s yolo dinner.

Maybe you two should have a few bottles of natural wine together.

Haha, I’d happily join him! Boot camp.

But if the restaurant is known for its wine list with natural wines, then you should stay away from such places if you don’t like such wines, and not complain afterwards.

It kind of depends. @donalde.bsky.social and @ridesmith.bsky.social described here a while ago that their approach is to listen to the client and try to propose a wine in function of that. In such approach the author never should have been given natural wine.

It’s not only the style, but also the facts. The author talks about orange wine and natural wine as if it’s the same thing. This is just a rant from someone who’s upset about his last dining experience.

It’s so poorly written it doesn’t even deserve a reaction.

And then there’s always the kids who don’t know when to stop. Sauternes Negroni… www.rabaud-promis.com/recipes/

The idea of cold Sauternes punch is at least intriguing.

He should get his facts straight to begin with.

I’ve had several attempts now at sake. This week even, at a fancy Japanese restaurant that offered a sake pairing. But I came to the conclusion that it’s not for me in the end.

The age. And I agree with you that waiting for 39 years for a wine is ridiculously long. But I'm lucky to have friends with benefits.

This wine made me think of you @dgalasinski.bsky.social A “simple” Cru Bourgeois of 1986 and it was so good! I do hope you get to drink wines like this one from time to time.

Because they're good at it. They have a style of their own, which is different from Loire SB, for example.

Unbelievable how the wines of Quinta de Lemos age, right?

This Etna Rosso 22 of Federico Graziano came out of the bottle howling like a monster that was woken up. But just like a cat that blows at you, it's got its charms. Let's talk again in 5 years. Or so.