If you keep an open mind and take each wine on its own terms, there is a world of magic to discover.
— Kermit Lynch
Ce qui nous intéresse, c'est que le vin ait une personnalité. [What interests us is wine that has a personality.]
— Mathias Marquet, Lestignac
The myth that all red wines should be served at 'room temperature' has ruined more great wines than any other single mistreatment. It dates from the nineteenth century, when, for venerable wines, it was a valid dictum, as central heating did not exist and room temperature was closer to 60 degrees than 80 degrees.
— Richard Olney
Natural wine is not new; it is what wine always was, and yet, somehow today it has become a rarity. It is a tiny drop in a big ocean, but, oh my, what a drop.
— Isabelle Legeron
drink from the well of yourself and begin again.
— Charles Bukowski
A frank representation of a piece of land in a particular year…all the components necessary to start and complete fermentation and give balance and complexity must come from the vineyard itself.
— Isabelle Legeron
The vin vivant [living wine] movement started in the 1990s. At first we were considered hippies. Younger people got really interested. They are very digestable, easy to drink, and you can drink more and won’t have a hangover.
— Pierre Jancou
Natural wine is the result of a philosophical choice to find a pure expression of terroir. It's made from organically farmed grapes, without herbicides, pesticides, fertilizers, or other synthetic products. The harvest is manual and, in the vinification, the winemaker strives to keep the characteristics of a living wine.
I think one can do without SO2, in certain measure, if one has hygiene. No, but if you don't treat with sulphurous anhydride, you must be very careful. There you are. Because: SO2 is a poison. It poisons both the yeast (the yeast resists but it does better when not poisoned by sulphur anhydride) and the bacteria.