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1 Home & Garden Cooking and Food- Wine General

Naked Wine: Letting Grapes Do What Comes Naturally

by

Naked Wine: Letting Grapes Do What Comes Naturally Cover

 

Synopses & Reviews

Publisher Comments:

Naked wine is wine stripped down to its basics—wine as it was meant to be: wholesome, exciting, provocative, living, sensual, and pure. Naked, or natural, wine is the opposite of most New World wines today; Alice Feiring calls them “overripe, over-manipulated, and overblown” and makes her case that good (and possibly great) wine can still be made, if only winemakers would listen more to nature and less to marketers, and stop using additives and chemicals. But letting wine make itself is harder than it seems.

Three years ago, Feiring answered a dare to try her hand at natural winemaking. In Naked Wine,she details her adventure—sometimes calm, sometimes wild, always revealing—and peers into the nooks and crannies of todays exciting, new (but centuries-old) world of natural wine.

Review:

"With a title as loaded as that of her first book on wine authenticity (The Battle for Wine and Love), Feiring's new offering is a treatise on the joys of wine made with nothing but grapes. It's also a memoir of her adventure making her own chemical-free Sagrantino with an assist from the Pellegrini Family Vineyards of Sonoma, a story she first recounted in a series for the New York Times's wine blog in 2008. Yes, the tale does include the stomping of fruit with her bare feet, but more to the point, it gives the boot to the scores of government-approved additives that are found in domestic vino. Among those, Feiring reserves a special place in hell for sulfur, listing its negative side effects, seeking out winemakers with similar angst, and at one point throwing her body in front of her fermenting brew to act as a 'human shield' against a possible sulfur encroachment. Somehow, Feiring manages to pull herself away from California and fill out her book with envy-inducing trips to Europe, where she eats and drinks with an assortment of rustic farmers, vintners, and the like. And while her companions have some interesting thoughts to relate, the sugary tone of her travel writing ('Jacques made fun of my romantic musings') at times is hard to swallow." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

Book News Annotation:

This enticing title is about the process of wine-making stripped down to its most natural state, without using additives or chemicals. Wines labeled "organic" may still contain additives. Feiring, author and wine journalist, accepts the challenge to create a naked wine, as she refers to it, and is given a half ton of grapes from a winemaker friend to experiment with. Her delightful story recounts the trials and tribulations of making wine, au naturale, and we discover it is not as easy as it seems. Annotation ©2011 Book News, Inc., Portland, OR (booknews.com)

Synopsis:

From the famous, funny, and irreverent wine author, a personal journey into the new—and old—world of natural wine

About the Author

Alice Feiring is an award-winning food and wine journalist, frequent magazine contributor, and author of a previous book on wine. She lives in New York.

Product Details

ISBN:
9780306819537
Author:
Feiring, Alice
Publisher:
Da Capo Press
Subject:
Wine & Spirits
Subject:
Cooking and Food-Wines of the World
Edition Description:
Trade Cloth
Publication Date:
20110831
Binding:
HARDCOVER
Language:
English
Pages:
240
Dimensions:
8.25 x 5.5 in

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History and Social Science » Politics » Leftist Studies
Science and Mathematics » Chemistry » Chemical Engineering

Naked Wine: Letting Grapes Do What Comes Naturally Used Hardcover
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$9.95 In Stock
Product details 240 pages Da Capo Press - English 9780306819537 Reviews:
"Publishers Weekly Review" by , "With a title as loaded as that of her first book on wine authenticity (The Battle for Wine and Love), Feiring's new offering is a treatise on the joys of wine made with nothing but grapes. It's also a memoir of her adventure making her own chemical-free Sagrantino with an assist from the Pellegrini Family Vineyards of Sonoma, a story she first recounted in a series for the New York Times's wine blog in 2008. Yes, the tale does include the stomping of fruit with her bare feet, but more to the point, it gives the boot to the scores of government-approved additives that are found in domestic vino. Among those, Feiring reserves a special place in hell for sulfur, listing its negative side effects, seeking out winemakers with similar angst, and at one point throwing her body in front of her fermenting brew to act as a 'human shield' against a possible sulfur encroachment. Somehow, Feiring manages to pull herself away from California and fill out her book with envy-inducing trips to Europe, where she eats and drinks with an assortment of rustic farmers, vintners, and the like. And while her companions have some interesting thoughts to relate, the sugary tone of her travel writing ('Jacques made fun of my romantic musings') at times is hard to swallow." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
"Synopsis" by ,
From the famous, funny, and irreverent wine author, a personal journey into the new—and old—world of natural wine
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