In the world of contemporary food and wine, few trends have provoked more discussion than so-called "natural wine." Broadly understood as a winemaking style that emphasizes hands-off farm and cellar work, and discourages the use of additives, natural wine appeals to a younger generation of wine drinkers who see it as the logical extension of organic agriculture. The producers of natural wine, increasingly critical of the post-War boom in high-tech, high-yield winemaking, defend it as a purer expression of place and a more artisanal form of production.
But what exactly is natural wine, why has it provoked so much controversy, and why should you care? We've assembled a stellar panel of top natural winemakers, sommeliers, and importers to educate you about truths and myths of natural wine, its origins, and its future. We'll lead you through a tasting of six different wines produced in this style.
Melissa Gisler Modanlou, Rock Juice (moderator)
Keven Clancy, Farm Wine Imports, wine importer/distributor
Josh Eubank, Percy Selections, wine importer
Jared & Tracey Brandt, Donkey & The Goat, winemakers
Shelley Lindgren, A16 + SPQR, sommelier/restaurateur
Chris Scanlan, Pain & Glory Cellars + Amy Atwood Selections + Zev Rovine Selections, winemaker/distributor
Andrew Yandell, Trumpet Wines, wine importer
Lauren Feldman, Cala Restaurant
Essam Kardosh, Del Popolo
*$40 per person, includes cocktails
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