N atural wine, by most accounts, has roots in the 1980s, when experimental winemakers in France’s Beaujolais region, like Marcel Lapierre, were inspired by the work of Jules Chauvet, a chemist who studied low intervention viticulture. Made from organically or biodynamically farmed grapes, with little to no intervention during production, these beverages defy conventional winery practices, which often rely on chemical manipulation, additives, fining and filtration to produce a desired taste. Now, what started as a passion project for a few wine geeks has set into motion an international countercultural movement driven by local flavors and mutual obsession. Along with pop-up tastings and international fairs, there are also a handful of zines that aim to make natural wine as fun to read and talk about as it is to drink. For the curious newcomerThe Wine Zine

Source: New York Times June 03, 2019 20:26 UTC