Disqus - Latest Comments for ericvonkrosigk

Re: Native Yeast, Wine and Me and Disconnet

ericvonkrosigk — Fri, 31 Jul 2009 18:13:15 -0000

Not really focused on process or adjuncts, just trying to understand other points of view beyohd the mixed metaphors and scantilly clad analogies.

If the issue is homoginization, well thats a winemaking/market driven winery choice.

At the end of the day the consumer votes with their wallet as to which wineries will be around next year.

If it's yeast being cast into the abiss with all the other winemaking products, my view is that its a natural product. You are right in that their are alot of additives that really can change a wines persona.

Like your thoughts,

Cheers

Re: Native Yeast, Wine and Me and Disconnet

ericvonkrosigk — Fri, 31 Jul 2009 14:45:12 -0000

To me henna is more of a packaging issue as opposed to changing flavour and content.

So what is natural, using a pump to move your wine around? Refrigeration technology applied?
plastic hoses? Where does your line in the sand start?

Re: Native Yeast, Wine and Me and Disconnet

ericvonkrosigk — Fri, 31 Jul 2009 13:48:26 -0000

Hank, with optimized watering and nutrition grapes can be grown to taste the same wether grown in usa, chile, australia or italy.
The quality of wine is 80% vineyard and 20% winemaker. Yeast will only bring out what ever is present in the grapes themselves.
The winemaker in theory has control over the whole vinification process and its outcome.

Special selections of grape clones have been selected and promoted by observation of their characteristics over many years, yeast are selected in the same way. Following your analogy, it would not be natural to plant anything other than that which you found in your vineyard.

"Natural wine "making" "involves human intervention and focused effort, so by definition, becomes not natural, but a constructed event manipulated by people and not nature.

Cheers,

Eric

Re: Native Yeast, Wine and Me and Disconnet

ericvonkrosigk — Fri, 31 Jul 2009 02:25:42 -0000

Hank, there are many ways to remove a wines terroir, optimize water and nutrient supply in the vineyard for instance.
The use of one yeast versus another will not erase terroir from wine. Give the same grapes, picked on the same day to four differant winemakers and their will be four differant wines produced.
Your example of extra strong aromas or bigger mouthfeel can also be achieved by fermenting cooler and longer, cold soaking, adding juice back to the ferment for a much longer fermentation...

So tell me, what in your view, is the differance between using a selected type of yeast in the cellar, to using a specifically selected clone of grape in the vineyard?

Cheers

Eric

Re: Native Yeast, Wine and Me and Disconnet

ericvonkrosigk — Thu, 30 Jul 2009 12:23:40 -0000

Wild yeast, party more outdoors, commercial yeast are wild yeast that where captured and cultivated indoors. The "Wild Yeast" in most peoples cellars are the commercial yeasts that decided it was a good place to settle in. Yeast is the mother of the wine, choosing the right mother has its rewards.
Romancing the fungus under the guise of pure, divine, untouched, natural? Unless they has been genetically manipulated or grown on nuclear waste piles, yeast are by nature, natural.
Using or not using wild or packaged yeast? I say it comes down to personal preference and experience.
Yeast are every where, so maybe its where they land that make them Holy or unholy.

Cheers,

Eric