Seats are still available for my class on Natural Wines, to be held at Philadelphia’s own Tria Fermentation School on Tuesday, March 25.
Hélène Thibon and her horse, Nestor, tend the organically farmed fields
at Mas de Libian in the Ardèche.
For those that may have missed the announcement the first time around or perhaps been stymied by the vaguely ethereal name of the course, we’ll be tasting naturally farmed and produced wines from France, Italy, Germany and the US, and discussing the ins and outs of the blossoming natural wine movement. Topics will include building a greater understanding of the differences between organic and biodynamic farming and of how they both relate to more typical commercial farming practices. We’ll also tackle the demonized role of sulfites in the wine making regime and discuss the myriad list of other seemingly wacky and often quite unnatural ingredients that are “allowed” in wine. I hope to see you there.