Gourmet (South Africa) - - HOW TO COOK -

For a while, nat­u­ral wine was what we heard ev­ery hip­ster in France was into. Now it’s thor­oughly in­te­grated into the drink­ing cul­ture of places like the Swart­land, where mav­er­icks such as Adi Baden­horst and

Eben Sadie are lead­ing the pack. Though the term ‘nat­u­ral’ means dif­fer­ent things to dif­fer­ent peo­ple, in gen­eral it’s made with­out all the junk – in­dus­trial fer­til­iz­ers, pes­ti­cides, her­bi­cides, en­zymes, sugar and the dreaded ad­di­tive known as Mega Pur­ple – that turns wine into a ho­mogenised prod­uct.

You can ex­pect a whole lot more from a wine that’s made nat­u­rally, be­cause there’s more po­ten­tial for idio­syn­cratic flavours or tex­tures – a greater sense of wine be­ing unique. En­joy­ing it means un­der­stand­ing that a given wine’s quirks aren’t im­per­fec­tions. They’re con­scious aes­thetic choices.

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