NOT DRINKING POISON

A natural wine newsletter by Paris wine writer Aaron Ayscough. Book: THE WORLD OF NATURAL WINE. Out now via @ArtisanBooks.

[NOT DRINKING POISON @A_Ayscough]

my book will be titled:

UNDERSTANDING NATURAL WINE: Or Don't, It's Up to You, I Don't Care, You Have to Want to Understand, Forget It, I Give Up.

[NOT DRINKING POISON @A_Ayscough]

New DROPLETS just dropped. This week: Jefford on autocracy. Why winery start-ups fail. Eco concern-trolling in the Guardian. Still Prosecco. The fine water scam. And more.

https://t.co/ff60JrUqK4

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Debuting vigneron Nicolas Bernard had the impressive foresight to plant savagnin and poulsard on the virgin limestone slopes east of Vesoul (Franche-Comté) 🧀

https://t.co/ezITKsJXoL

[NOT DRINKING POISON @A_Ayscough]

the big list of SPRING 2025 NATURAL WINE SALONS just dropped 🍷☠️

https://t.co/dzyznRC3mg

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DROPLETS: The Week in Natural Wine

https://t.co/3codaIi4Eq

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an exercise in writing truthfully about an innovative champagne rule-breaker in a way that does not get him into trouble with those who make and enforce the idiot rules of champagne production 🥂🍾🌳

https://t.co/QdS9qlGHlO

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Julie Gézégabelle-Pham's tiny pizzeria-slash-Vietnamese restaurant is a natural wine haven in the heart of arch-conservative Epernay 🥂🍾

https://t.co/AAaTZiwYOw

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BREAKING NEWS it's my top 10 natural wines of 2024 🥱

https://t.co/J50RU1VISf

[NOT DRINKING POISON @A_Ayscough]

some news: i opened a wine shop / wine bar in burgundy

in chagny, 15min south of beaune

https://t.co/HCtDGLouyg

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bon anniv mads kleppe! the swashbuckling sommelier who went from noma to georgia 🏺🍷

resharing our podcast for the occasion

https://t.co/fDfWA2yEBX

[NOT DRINKING POISON @A_Ayscough]

the BIG LIST of WINTER 2024-2025 NATURAL WINE SALONS is up at NOT DRINKING POISON 🍷☠️

https://t.co/sGtZ4J95X6

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Meet market-gardeners turned vignerons Gabriel and Léa Willem of LES JARDINS EN-CHANTANT, whose autodidact, handmade natural wine production shows just how rare that is in Alsace.

https://t.co/fhfWweykqd

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more in the new podcast interview with Binner 🎙️🍷

https://t.co/3Otzl8P5fl

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"An easy drinking riesling - I don’t know why I'd export that to the United States. They can make it in New York. It makes no sense to produce it here in Alsace."

- Alsace natural wine pioneer Christian Binner

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More in the interview in Not Drinking Poison

https://t.co/DQqmOyiLSG

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"I’m surprised nowadays to meet young people between twenty-five and thirty-five who believe themselves to have a natural wine approach, but who finally were formatted by wines that aren’t natural; they were just told they were natural.”

- veteran Stasbourg caviste Jean Walch

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it’s generally months, not years. but can be years in extreme cases (those are also generally cases of poor winemaking, specifically sloppy racking)

[Jamie Goode @jamiegoode]

I love natural wine, but sometimes its loudest voices really do make me scratch my head in wonder. The latest: mousiness is not forever, it goes away after an undefined time, measured in years. So now we are supposed not to be worried about mouse? .... cont.

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“The only solution we have today, when you really get a mousey taste in wine, is time. Only time makes mouse go away.” - Xavier Couturier of influential Alsace consultancy DUO Oenologie

More in the new interview in Not Drinking Poison

https://t.co/DbmLzIY2sq

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A NATURAL WINE PARTY platform for 2028. Check in out in NOT DRINKING POISON.

(Also, vote today so there IS a US election in 2028.)

https://t.co/1PGtmAydbY

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To learn more, I joined Pierre Dietrich at Domaine Achillée in Scherwiller in mid-August for a chat about his vision of what must be done to truly “democratize” natural wine.

https://t.co/k1Z89HzUgy

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A self-described natural wine “start-up,” Pépin is distinguished by its controversial concept, which obscures the traditional information by which wine consumers make purchasing selections (region, grape variety, vintage, and the names of those who grow and vinify a wine) ...

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Does Pépin’s embrace of mass-market wine distribution methods herald natural wine’s future?

Or its end?