On Sunday I checked out a really cool, intimate conversation at Dio Wine Bar called “Where Gender and Wine Intersect” with Rachel Signer (Editor and Publisher of Pipette Magazine). There were some really important questions that were asked and answered by Rachel. I won’t get into specifics because I feel that I am not the expert on the topic. But I will say for now, conversations like these are still very important and should be discussed in a larger forum.
The Natural Wine poured featured Female winemakers from France, California, Georgia and Spain. This was a really great opportunity to finally try Martha Stoumen’s Negroamaro Rosato (slightly salty, flowery, medium-bodied). It did not disappoint!
“Natural Wine is farmed organically (biodynamically, using permaculture or the like) and made (or rather transformed) without adding or removing anything in the cellar. No additives or processing aids are used…” When I asked about Natural Wine at a restaurant, wine class or a wine bar the answer is more generic. It seems that either folks are not sure how to answer or maybe they feel there is no real answer. Perhaps it could be because the definition of Natural Wine constantly changes or there isn’t a formal Natural Wine appellation (like an AVA or DO).
To me, the smell or taste of Natural Wine can be a little too salty or earthy or have a little too much funk (some people love that barnyard smell/taste in their wine).
I’m still trying to get into Natural Wine but I recognize that it isn’t for everyone. And that’s okay.
Rachel Signer (Editor and Publisher of Pipette Magazine)
Stacey Khoury-Diaz, Owner, Dio Wine Bar
