A writer for Food & Wine traveled to the Loire region of France to visit natural winemakers who use organic grapes and shun manufactured yeasts and additives. Such an approach inspires a certain fanaticism among oenophiles and requires whole different kinds of winemaking techniques: ""You have to put all of your wine knowledge in a locker, close it and start from scratch... You have to go back to the beginning of mankind." [Food & Wine]
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