Neil deGrasse Tyson has a well documented love of wine; apparently when he’s not working on unlocking the secrets of the cosmos, he’s trying to understand the secrets of Burgundy.
Natalie MacLean is a well-known wine writer who proudly proclaims she was named the “World’s Best Wine Writer” at the World Food Media Awards. Unfortunately, Ms. MacLean appears to be building her reputation, and her business, on the work of others.
A group of wine lovers—Scorevolution— decide to create a digital “manifesto” decrying the current-day failings of the 100-point wine-rating scale. They encourage wine lovers, both individuals and organizations, to sign on in cyberspace.
So here I was, last spring, talking away with the recently-departed Marcel Lapierre, the Beaujolais vigneron who was one of the dominant figures of the natural wine movement in its strictest definition—organic in the vineyard, wine made with grape juice only, nothing added (not even sulfur), nothing taken out. And as we got into discussing the risks of wild fermentations without sulfur, I asked him what he recommended doing if a fermentation went off in the wrong direction, with undesirable microorganisms like Brettanomyces taking over the wine’s development.