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Oct 18 10

Take a Walk on the Wild Side

by Justin

The much italicized word terroir is thrown around a lot when trying to convince customers that a perfectly pleasant, but non-descript vinous offering evokes a sense of place. Not all of this is marketing claptrap, that new-world chardonnay that smells of a punch bowl does evoke a place, say Cuba, or perhaps my patio in August; unfortunately, neither of these places make wine. The truth is most wines are fermented with commercial yeast strains specifically selected, nay engineered, for the aromatics they add to the final product. The alternative to this paradigm is to make wine the same way all wine was made fifty, one-hundred, and a thousand years ago, allowing the natural, or ‘wild’ yeasts present on the skin of the grapes to carry-out fermentation. A small, but growing number of producers believe that you can’t talk about terroir unless you talk about natural yeasts. I present you two of them for under $30 (available at Kitsilano Wine Cellar).

2008 Village Chardonnay, Kumeu River, New-Zealand

New-world chard. Old-world charm. See what I did there? Sure this wild-ferment offering is from the southern-hemisphere, but don’t let that fool you. It has much more in common with its cousins in France than it does with most Aussie offerings. Except the price. This is the quality of a village-level Burgundy. Which village you ask? The one that tastes like peach, hazelnut, and flint, I guess.

2008 Basic, Claus Preisinger, Austria

(90% Zwiegelt, 10% St. Laurent) Zwiegelt! Austria! Scared? Don’t be. This is like the juice your grandmother gave you, except that grandma mixed it up with grandma’s special juice that’s for grownups only. Fresh, vibrant fruit character, not fruity, that only a natural fermentation could deliver. Or at least that’s what a pundit of natural wine would tell you. Who are you going to believe here? Did I mention black pepper? It will be your gift to yourself in the upcoming holiday season. Drink often.

Aug 19 10

Let’s Drink Some Fucking Natural Wine

by Justin

This made my day (thanks Alice):

Favourite line:

“Sulfur is only bad for a very small percentage of the population which, if you worked at a wine store, is every third fucking customer.”

Jun 15 10

Robinson reviews Ontario Chard: Top Marks to Hardie and Clos Jordanne

by Justin

A few days ago I received an email newsletter from one of my favourite personalities in the lesser-known Ontario wine producing region of Prince Edward County, Norman Hardie. He was quite excited to tell everyone that in a tasting of 40 Ontario Chardonnays, his and that of Clos Jordanne in Niagara won top marks at 17.5 out of 20.

Of course it is foolish to get wrapped up in numerical assessments of wines. The fact that top white burgundies often see scores like this but sell for considerably more expense should be taken with a grain of salt. This is by no means another Judgement of Paris, but I think it does point out a couple interesting things. First of all attention is being paid to a cool climate viticultural region outside of Europe. The Canadian entry in the World Atlas of Wine only in the last edition added separate headings for BC and Ontario. I expect it will be sometime before Prince Edward County is delineated in the Atlas, but a tie with Clos Jordanne should shake things up significantly within Ontario. PEC winemakers have probably had one of the quickest turnarounds on being dismissed as loon-bag country bumpkins to respected vignerons. I recently saw an ad for Closson Chase, another high-end PEC producer, in a national magazine.

If I’m lucky there are still a few bottles of his Pinot Noir kicking around my parent’s cellar (read: crawlspace) in Toronto.

Jun 15 10

Liquid Memory

by Justin

Some months ago I picked up a copy of Jonathan Nossiter’s prosaic follow-up to his 2004 film Mondovino. The book was marked down in Duthie’s Books, a Kitsilano institution, during its final days clearance sale. The store closed, it seems due to its inability to compete with the larger chains like Chapters/Indigo. It was a victim of globalization, or as Nossiter prefers for its accuracy “global homogenization”.

I missed the boat on the initial reaction to Mondovino - I was not even legal drinking age when the film came out – so Nossiter’s use of the printed word as a soap box for rebutting his (film) critics seemed to overwhelm (like new oak) an overall sense of balance in his book. You’ll excuse my (excessive) use of parentheses, and snarky remarks since I just finished reading the book this morning. It’s not that Nossiter doesn’t have a legitimate point to make about troubling industry trends, and the dangers of all-powerful critics such as Robert Parker, but it’s the kind of smug shit-disturber attitude he uses to make these points that I find troubling. Case in point: the anecdote Nossiter uses to frame the narrative of all of Liquid Memory.

He begins the book by recounting a tale of a flawed bottle of wine he purchased at the Caves Legrand. The store refuses to return or refund the bottle, insisting there is nothing wrong with the wine, except there very much is, but only Nossiter knows the extent. He asserts, quite correctly, that the customer should be taken at their word in situations like this, after all the industry-wide return rate is well under the estimated rate of flawed bottles entering the market. However, after a roommate uses most of the flawed wine found in the fridge for cooking, Nossiter plays the childish prank of replenishing the bottle with a different wine and attempting to return it anyways. The saga continues with the store claiming the wine was sent back to the vigneron who said it was fine, a ridiculous idea since the wine if it were the genuine article would have been open for weeks at this point. As an epilogue to the book Nossiter returns to the Caves Legrand and by chance runs into the vigneron of the bottle in question who reveals he was never sent back the wine.

Nossiter uses the whole debacle as an object lesson in how our pride and our convictions interfere with our better judgment, especially when it comes to wine. He seems to think that the ends justify the means. That despite lying about the contents of the bottle, it was justified, since it proved that the store was wrong for insisting the wine was fine. But this kind of stunt, and the fact the the author never learned two wrongs don’t make a right, gives credence to critics of his film who accuse him of intense bias and manipulation of his footage to frame those he disagrees with. As much as he seems to have written the book as a defense of his film, he seems to have incriminated himself further as far as his character is concerned.

I don’t think Nossiter is wrong. The alarm he raises over the loss of culturally specific, terroir-based wines, echoes the loss of cultural specificity in general to the forces of globalization and should be heeded. I do think Nossiter, a filmaker first, sees the world much like a film, with protagonists and antagonists. He admits to as much in Liquid Memory, when he talks about “casting” for Mondovino, a documentary. You’re either with him or against him, and if you’re not with him get ready to be slandered. He rallies around his idols like Neal Rosenthal, Terry Theise and a trio of his favourite Burgundian vignerons. But Jancis Robinson, who has spoke-up against some powerful globalizing forces (read: Vincor and Cellared in Canada) on behalf of Canadians is dismissed for her fashion consciousness, or maybe just because she doesn’t wish to stick it to everyone else as much as he does.

Nossiter is the champion that advocates of real wine need even if he is not the one we want.