Taking this class I learned that I like German wines, there were three of them that I really enjoyed, but now knowing that they are ‘natural’ or bottled without additives makes me like them a little more. I think knowing that the grapes are ‘spontaneous’ in their growth makes me excited because it’s a fun fact.
I have been hearing a lot of buzz around natural wine lately, and though I am not the biggest fan personally, I found this article very interesting. It seems that the hype around natural wine has really grown in Charleston, with many wine bars promoting their natural selections (including Bar Rollins and Wine & Co.), and some popular restaurants adopting natural-wine centric menus (such as Renzo).
I think that the natural wine phenomena is super interesting, I wonder if the term “natural wine” deters people from drinking it or if it draws them into drinking it. The term can sound kind of scary because it sounds like it could mean it tastes really plain, but I feel like without all of the additives people may feel more inclined to buy.
I remember being really excited when we started drinking German wines in class. I’m a big riesling fan, and I think that while German wines might not be as popular or mainstream as others, they have some really interesting tastes.
I learned that Caymus was originally founded by Germany immigrants who later bought and sold wine off of their vineyard in Napa Valley.
Taking this class I learned that I like German wines, there were three of them that I really enjoyed, but now knowing that they are ‘natural’ or bottled without additives makes me like them a little more. I think knowing that the grapes are ‘spontaneous’ in their growth makes me excited because it’s a fun fact.
I have been hearing a lot of buzz around natural wine lately, and though I am not the biggest fan personally, I found this article very interesting. It seems that the hype around natural wine has really grown in Charleston, with many wine bars promoting their natural selections (including Bar Rollins and Wine & Co.), and some popular restaurants adopting natural-wine centric menus (such as Renzo).
I think that the natural wine phenomena is super interesting, I wonder if the term “natural wine” deters people from drinking it or if it draws them into drinking it. The term can sound kind of scary because it sounds like it could mean it tastes really plain, but I feel like without all of the additives people may feel more inclined to buy.
I remember being really excited when we started drinking German wines in class. I’m a big riesling fan, and I think that while German wines might not be as popular or mainstream as others, they have some really interesting tastes.