Comments on: Natural winemakers respond to Gambero Rosso

By: Naturliga vinmakare slår tillbaka!!!Автомобильные перевозки | Автомобильные перевозки

Mon, 11 Mar 2013 08:16:17 +0000

[...] svar på Gambero Rossos hätska angrepp så finns det en länk till en engelsk översättning här. Orkar du inte läsa svaret så spara åtminstone listan på de som undertecknat och låt den bli [...]

By: Giorgos Hadjistylianou

Giorgos Hadjistylianou — Tue, 26 Feb 2013 11:31:02 +0000

There is not enough space on a 75cl bottle to list all the additives they use. If that was a regulation they will only be able to do so possibly in magnum bottles………..

By: chrissa

chrissa — Tue, 26 Feb 2013 00:50:01 +0000

i am going to use it too..brilliant aproach!! thx guys

By: Giorgos Hadjistylianou

Giorgos Hadjistylianou — Mon, 25 Feb 2013 18:56:51 +0000

Jeremy thanks, it often happens when least expected, that’s we life is so magical. Looking forward for your next post.
I owe you a t-shirt I don’t forget, a little lazy a little this, a little that….. but I need to add a few new ones in the collection. I’m visiting Sardinia & Sicily end of April and going to meet with COS, Arianna, Salvo Foti (who we are going to import directly as well as Dettori and of course Frank Cornelissen that we currently import.
Anyway you’ll get the t-shirts when you don’t expect them

By: Do Bianchi

Do Bianchi — Mon, 25 Feb 2013 18:40:02 +0000

Giorgos, always great to see you here. It’s been such a trip to see the conventional wine world reel… I never would have expected this. I have a post in the works… Freud, Marx, and Natural wine (again)… add Woody Allen to the mix and we’ve got a blog post! ;) thanks for being here, man…

By: Giorgos Hadjistylianou

Giorgos Hadjistylianou — Mon, 25 Feb 2013 17:06:29 +0000

Jeremy, as far as yeast goes…… maybe they know something that the rest of us don’t.

By: Do Bianchi

Do Bianchi — Mon, 25 Feb 2013 15:59:13 +0000

And thanks to everyone for sharing here… as much as I was surprised by the sometimes violent reaction here, I’m so glad that my blog is a place where people are connecting and exchanging ideas. And wow, Tom Wark finally spelled my name right!

By: Do Bianchi

Do Bianchi — Mon, 25 Feb 2013 15:58:15 +0000

As Samantha pointed out, this conversation has gotten way out of hand. And it’s unbelievable to me that Bettane and Guerini would have made such broad-stroke statements… and it’s so important to remember that yeast never occurs in a vacuum. Commercial and native yeasts are everywhere and are unavoidable… Thanks for reading and commenting, Andy… I want to try some of that bread!

By: Do Bianchi

Do Bianchi — Mon, 25 Feb 2013 15:34:35 +0000

Champagne in the sandbox sounds just perfect… :)

By: Andy Pasternak

Andy Pasternak — Sat, 23 Feb 2013 15:45:58 +0000

I still can’t get over the GB comment that using native yeasts makes the wines all taste the same. My wonderful mother-in-law has been on a bread baking adventure over the last few months. As a result, we were watching some videos last night about bread makers in Paris. In the bread making world, it’s interesting that the most respected bakers in every country cultivate their own native yeasts to make bread and would never use commercial yeasts. So commercial yeasts make better breads but they don’t make better wines?