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You are missing out

This story is not going to be a summary of the French associations for natural winemakers. The lately officially recognized by the Institute for Origins and Quality (France) natural wine certification — “Vin Méthode Nature” won’t be discussed. Let’s talk about how you’re probably missing out on beautiful wines, places, people, and their stories. Maybe you already know some of those natural wine extremists. These people will only drink wine if it’s 100% natural, no intervention, zero additives, made with unknown grapes, unknown locations, and by unknown winemakers. I was very much into that hip natural-wine ephemeral (mostly online) community. The pursuit was real — we were after the most nothing-added, hardcore, down-to-earth wines one can find. I wanted to try all the big names and of course all the unknown ones as well. Natural wine is pretty much Wabi-Sabi → it’s a celebration of imperfection. That’s the funny part about that. Even thou, the pursuit is after what is not-known and not-discovered, most of those natural-wine zealots aren’t in the reality that keen on experimenting, as you might …

2015 Petit Bout de Lune

Fabien Bonnet and Stefania Galimberti are the ones behind the Les Petits Riens. They strive by the holistic approach living according to the cycles of nature, in harmony with the earth and sky. Even the bottles are sealed with their own produced beeswax. Is this still heroic viticulture or more harmonic viticulture? 😉 Les Petits Riens are making fantastic wines with a total dedication to the cause. Their approach is what one would call true craftsmanship. The quantities of the wines produced are limited. The reason is to be able to personally follow all the phases and care for the wines they make. All the wines are done biologically and actually to what would also fit the Demeter requirements. Les Petits Riens don’t own the certifications, just as many winemakers producing quality wines in the Valle d’Aosta. The reason is straightforward – they don’t need any logo to make amazing wines. The vineyard Fabio and Stefania work with is two hectares, with cultivated 12 different native and non-native vines (local Cornalin, Petit Rouge, Gamay, Erbaluce, …

How to pair wine with Paella?

A year ago I spent some time in the beautiful city of Valencia. While soaking in the local traditions, culture, language, I was also interested in local cuisine. One of the essential dishes is definitely the paella. In Valencia, the paella Valenciana comes only with rabbit, chicken, and snails. There is one with seafood, which is also very popular, especially with delicious fresh ingredients. The third common type is the paella with vegetables only, where most of the attention gets several local varieties of beans. Well, I was not only eating the paella but also learned how to prepare it. This part of the year brings all the memories again, about the time I have spent in Spain. Even though paella is not a very autumn dish, I noticed some fresh beans in the local markets and decided to cook one again. Side fact: in such an international city like Frankfurt am Main, with a large Spanish/Latin community, it is surprisingly hard to get the proper paella rice! Even in places like Kleinmarkthalle, you will …