Simon J Woolf & Friends on Wild and Wonderful Wines
Why is it so difficult to talk about natural wine in Burgundy? Simon explores the increasingly blurred line between classical and natural techniques in the region.
Originally published February 2023 in Issue 3 of Fondata magazine.
Simon reports on a superb evening tasting Southern Italian wines and pairing them with delicious food from their home regions.
Simon asks why winemakers are still obsessed with putting wine in oak. Or are they?
Originally published in Noble Rot issue 30.
Tasting Romanian natural wines with the owner of one of the largest wineries in Romania – Philip Cox – might seem like an odd choice for Simon. But this meeting of two very different minds ended up being enjoyable and educational for both of us.
The story of an incredible and unexpected lunch which took in a complete summary of Guilio Armani’s Denavolo wines.
Originally published as “Dina is served” in Noble Rot issue 29.
Wine classifications guarantee provenance, but why have many of their controlling institutions become de facto style police?
Originally published as “System of a Dão” in Noble Rot issue 28.
Hannah Fuellenkemper takes a look at the somewhat murky world of clean wine, and why it’s caused such a stir in natural wine circles
Simon gets grumpy about the state of food and wine pairing in restaurants, outlines some of the most deadly sins and ponders if this fussed over topic is even still relevant.
Simon visits João Tereso, a sound engineer turned winemaker with a penchant for breathing new life into old vineyards, and for crafting delicious natural wines in the Lisboa region.
Simon gets ranty about pét nat, natural wine’s ubiquitous fizz. This article was originally published in Noble Rot Magazine, issue 27.