Eco-wines in the tasting glass on September 12 [Chicago]

oldvines How natural should wine be? That’s one of the hottest questions in the wine world today.

On September 12, join me at the University of Chicago’s Graham School for a Saturday seminar entitled: “Red, white and “green” wines: can you taste the difference?” We will discuss issues relating to organic and biodynamic wines, talk about some leading wines and wine makers, and see if we can taste the difference between some conventional wines and their eco-wine counterparts in a blind tasting. No previous wine experience is necessary. Hope to see you there!

Registration and details

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6 Responses to “Eco-wines in the tasting glass on September 12 [Chicago]”


  1. Tyler,

    This should be fascinating. Could be a bit heated too, especially when the debate delves into the ‘passionate belief vs economic benefit’ polemic.

    Cheers


  2. Oh sure… I’ll finally be in New York and you go and take your act to Chicago!


  3. Will you be burying a bull’s horn, filled with manure, in one corner of the room?


  4. natural wine! 10tons a acre 200ha/hl ? thats natural wine. Plant it do nothing let the leaves cover the grapes so the tannins don’t even ripen! thats the way to do it naturally


  5. Taste buds gone wild! Give consumers good information and they will make good choices. Screw caps and crown caps educate the consumer and give the consumer a choice. Claude Boisset and Carol Duval-Leroy have got it right.
    What’s wrong with this picture?

    Engage the brain on the closure first and the buds on the wine second. Outcomes will be better.

    It doesn’t matter how good or natural or organic unless that wine gets into the consumer’s glass.

    Denis Varnier says he puts all his love of winemaking into the consumer’s glass. Maybe he gets as far as disgorgment.


  6. I was just reading about this subject on Alder’s blog. He raised an interesting concept in that it would be nice to sample wines from the same vineyards in which one half was farmed organically, the other, with biodynamics. The end goal would be tasting comparisons over multiple vintages between the two. Which produces a better wine?


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