Every drinker has a go-to, comfort drink (for me, it’s Tropicalia or a solid Italian Barbera!).
But sometimes it’s fun to get a taste of the unexpected.
Enter natural wine, where each bottle has something different to offer.
“The wine can taste like a myriad of flavors,” said Brad Tolleson, field wine manager for Savannah Distributing and an East Point resident. “You can get something that’s a really funky soda pop, like in Manoir Free Mousse, or you can get something that’s just very clean and traditional. There’s so much variety and flavor, not only between producers but in vintages. They even vary widely between bottlings.”
These wines are creative and fun, and make the perfect choice to celebrate sustainability and small, mom and pop winemakers on the 51st Earth Day (today!).
The natural wine movement, as we know it today, is as old as Earth Day itself, dating back to the 1970s. The trend was a response to increased industrialization and mechanization of the wine industry, first in California and then in Europe as well. These wines are made much the way they were for hundreds of years before the advent of modern technology like pesticides and inorganic ingredients.
What qualifies as a natural wine is up for interpretation, but it generally refers to a wine made with as little human intervention as possible. Another term you may hear, biodynamic wine, refers to organic and sustainable farming practices. This can mean using natural alternatives to pesticides - like pheromones to repel pests - and being willing to accept that local wildlife, like deer and birds, will consume some of the crop each year. While most biodynamic wines are natural, they don’t necessarily have to be.
Modern technology tends to introduce a lot of control into the winemaking process. Leaving the final product up to nature makes natural wine a lot more interesting. Part of that variety is due to a fermenting process that winemakers have little control over. Much like making bread, the wine is flavored by whatever yeast is in the air, making each bottle a product of both the place and time where it is produced.
“It’s always something new,” Tolleson said. “It makes you think and contemplate what you’re drinking in new ways, as opposed to a more classic wine that has more predictable flavor profiles. ”
These new, fresh and unique wines often come from mom-and-pop, family-run vineyards. They’re small businesses that make wine in traditional ways passed down through generations, like fermenting wine in clay pots. Tolleson said a lot of natural wines see production runs around 10,000 bottles a year. That’s far less than a mass produced wine that may churn out 3 million cases a year.
“The idea of trying to get rich isn’t as important for these producers,” he said. “They’re artisans supporting their family.”
Natural Wines to Try
Tolleson has some suggestions on his favorites, all available to order at Beer Girl Growlers and Bottleshop in Hapeville. Here are four he recommends:
Manoir de la Tête Rouge Free Mousse Pet Nat, Saumur, France
This “somewhat sparkling” wine is fizzy and complex with pear, toast, fennel and roasted almonds with a bright lemony finish. These are bubbles worth contemplating. Its a conversation starter.
Colliano Ribolla Gialla Orange 2018, Goriška Brda, Slovenia
Fermented with skins, this orange wine features baked pear, with citrus and thyme. It finishes with almonds. A great introduction to orange wines. You’ll love it if you like sherry!
Alain Robert Troglodyte, Vouvray, France
This sparkling Chenin Blanc brings white peach, apple, and pear with a hint of pistachio on the finish. A beautiful, elegant “cave man” wine.
Cascina d’Elle Rose À Elizabeth Dolcetto D’Alba, 2016, Langhe, Italy
A rustic wine by an incredible female winemaker. It smells like a walk through a rose garden with notes of cherry, cinnamon and clove on the palate.
Yoga, Outdoors
Looking for another way to connect with the natural world? Take your yoga practice outdoors with Sanskrit Moon Yoga Studio.
In partnership with the Kimpton Overland Hotel in Hapeville, Sanskrit Moon is offering outdoor classes. The first class last weekend took over the hotel’s patio with plans to move to the hotel rooftop on May 1 at 10 a.m.
Studio founder Chandra Fowler said while this kind of yoga class may introduce distractions, it has the benefit of adding fresh air and sunshine to your flow.
“In this current environment, this is a safer way to practice and if there are any concerns or anxieties about being around other people it is a nice way to get back to group classes,” Fowler said. “It is a beautiful way to remind ourselves that we are connected to something greater: our community, our earth and our universe.”
Keep an eye on the studio’s Facebook page for details on how to register for the May 1 class soon.
Recycling Options
Earth Day is a nice reminder to up your recycling game. Live Thrive’s Center for Hard to Recycle Materials on Hill St. in Atlanta is a great resource for all the random things you can’t leave curbside.
From paint to plastic bags, glass to mattresses, tires to appliances, CHaRM accepts almost anything. The facility is open from 9 a.m. to 2 p.m. on Tuesdays, Thursdays and Saturdays but an appointment is required. You can book your slot here.
Friday Eats
Good Azz Food will be offering a Low-Country Boil on Friday outside Beer Girl Growlers and Bottleshop in Hapeville from 3 to 7 p.m. GAF’s take on the southern classic includes shrimp, sausage, potatoes and corn. This usually sells out, so be sure to pre-order today. The Hapeville-based food truck will have its regular menu available as well.
Want to be included in a future newsletter? Reach out at chtjames@gmail.com.