Macclesfield Express - - LEISURE - ANDY CRON­SHAW

I HAD the mis­for­tune this week to be given a so-called ‘nat­u­ral’ wine in a veg­e­tar­ian restau­rant which did noth­ing to ad­vance the cause of this re­cent trend in wine­mak­ing.

Nat­u­ral wines are made with the most min­i­mal lev­els of in­ter­ven­tion pos­si­ble which may ex­clude the use of sul­phur diox­ide.

This type of viti­cul­ture is dif­fer­ent again from what may be termed ‘or­ganic’, which could ex­hibit lower lev­els of sul­phur diox­ide, but is es­sen­tially wine made from or­gan­i­cally grown grapes.

Dif­fer­ent coun­tries have dif­fer­ing spec­i­fi­ca­tions for what or­ganic means but usu­ally they ex­clude the use of syn­thetic or non-or­ganic pes­ti­cides or other agri­cul­tural

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