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Pogo Nugget - 68, courtesy chrstphre ㋛ campbell

Mousiness: a primer

Simon J Woolf
Features
3
I admit it, I've become obsessed by mouse taint. If that seems strange or perverse, let me expand. Most wine faults in this day and age are pretty well understood. We know a fair bit about Brettanomyces, volatile acidity, reduction and many other common complaints. Not so with the stray rodent

Give me a word beginning with “N”

Simon J Woolf
Features
12
Is there a single word that's caused more controversy and argument amongst wine connoisseurs/geeks/lovers than “natural”? At least recently, I doubt it. The debate about “natural wine” has raged for a good few years now. During that time, zealots and detractors have nailed their colours to the mast so frequently

Natural Wine: On a Practical Note…

Remy Charest
Features
52
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-read more-