Less is Better
Why is minimalism important in both wine and food?
Dear readers, you never cease to surprise me. Who knew that last week’s super-geeky piece about the new EU wine labelling laws would be such an attention grabber? This is clearly an issue that many of you care deeply about.
Spooling through the various comments, threads and off-site discussions left me with one concern. Amidst all the chat about whether it’s fair to exclude yeast from wine’s ingredients list, which of chaptalisation or acidification is the bigger evil and why the world is going to hell in a handcart tomorrow, did we get buried in the detail and lose sight of the bigger picture?
Why is it so important to be able to buy wine made with minimal processing and ideally just one ingredient (grapes)?1
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