RAW WINE™ Speakers’ Corner
4 & 5 November 2018 | #rawwineNYC
Food for thought. A collection of talks & tutored tastings taking place at the New York fair, all free with your ticket. Places are allocated on a first-come-first-served basis so make sure you turn up early to avoid disappointment.
(Full biogs and talk information being loaded this week, so check back soon!)
11:30 – 12:30
What’s a pet nat and why should I drink it?
with Beka Gotsadze (Gotsa Wines), Kim Engle & Debra Bermingham (Bloomer Creek Vineyard) & Manel Aviñó (Clos Lentiscus). Hosted by Sam Benrubi (The Grape Nation).
Pétillants naturels (meaning ‘natural sparklings’ in French) or Pet Nats as they are know for short are all the rage, and understandably so. Often delicious and highly quaffable, they are a very accessible bubble alternative to the likes of Champagne. But what exactly is a pet nat? Are they just fun, easy drinkers or capable of complexity, depth and even age? And is it a distinct thing or a generic term for natural bubbles? Hear from a collection of proper pet nat producers from Georgia, Spain and the USA, find out more about how their creations are grown and made and join them for a tutored tasting of the end result.
13:00 – 14:00
Montréal – A Taste Journey
with Géraud Bonnet (Ferme Apicole Desrochers D.), Emily Campeau (Candide) and Julie Audette (Le Vin dans les Voiles).
“A natural wine mecca”, “a capital ‘du bon vivant’”… you’d be forgiven for thinking Paris or even New York. Think again. Montréal is bursting at the seams with restaurants and bars dedicated to the stuff, and there’s a thriving local production scene too. Maybe it’s the abundance of wild food surrounding the city, or maybe its the French heritage, but what is sure is that the Montréalais are all about food and great produce. Join a sommelière, an importer and a mead maker to set off on a tasting adventure, exploring what quintessential Quebec is all about.
14:30 – 15:30
Natural Wine 101
with RAW WINE™ founder Isabelle Legeron MW
16:00 – 17:00
Cider 101: more like beer or more like wine?
with Karl Sjöström (Fruktstereo), Todd Cavallo (Wild Arc Farm) and Polly Giragosian (Aaron Burr Cider). Hosted by Jordan Barry.
Cider—from production to consumption—is stuck in between grapes and grain. It is sold both in cans and in wine bottles, dive bars and wine shops. Styles range from hopped “IPCs” to naturally-fermented and orchard-based vinous ciders. But which industry is it more closely aligned with? How might cider overcome its sweet, beer-alternative image to highlight apple varieties, regionality, and terroir? This panel will address the production methods, market, styles, culture, and misconceptions of cider, exploring how producers are using its identity crisis to expand its appeal.
11:30 – 12:30
Maximum expression, minimum intervention: orange wines and terroir
with Deirdre Heekin (La Garagista Farm & Winery), Saša Radikon (Radikon) and Alberto Anguissola (Casè). Hosted by Simon J Woolf (The Morning Claret).
It’s often said that orange wine as a technique obscures both varietal and terroir characteristics. Simon J Woolf presents a panel discussion and tasting with Deidre Heekin, Saša Radikon and Alberto Anguissola where he hopes to persuade you that the exact opposite is the case.
13:00 – 14:00
Makers’ Thoughts – The Trials & Tribulations of Sourcing Organic Grapes in the US
Unlike Europe where most producers are both growers & makers (they own their own vineyards and make their own wines), the US is full of producers (both large and small) who lease vines or buy in grapes. Join Heritage Radio Network’s Joe Campanale to hear the grape sourcing adventures and anecdotes of three Californian makers, who have each had to navigate this sometimes precarious world.
14:30 – 15:30
Quantifying Carbon & why it is important
with Antonella Manuli (Fattoria La Maliosa)
The challenge of transparency is part of the natural wine mission and can only be achieved by measuring objective parameters. A key issue is the current problem of rising CO2 concentrations in the atmosphere, which must be addressed in the production of natural wine. CO2 emissions can be measured and are a key indicator of the sustainability of a product or winery practices at large. La Maliosa was the first biodynamic farm in Italy to measure its “carbon footprint” in collaboration with the University of Siena (Tuscany).
Join Antonella Manuli, the pioneering powerhouse behind La Maliosa, to find out why and how she decided to turn her farm not only carbon neutral but into a carbon sink, such that today it absorbs more CO2 than it creates. This talk will also feature a tasting of Antonella’s orange wine La Maliosa Bianco, based on the historical variety of Procanico, which Antonella is bringing over specially for the talk.
16:00 – 17:00
Going Natural – A Grower’s Journey into Naturalness
with Eduard Tscheppe & Stephanie Tscheppe-Eselböck (Gut Oggau) in conversation with Isabelle Legeron MW.
Famed for their family of faces, meet Steffi & Edi (the dynamic duo behind the bottles) as they share their inspiring, personal story of transformation from conventional vineyard to clean agriculture and finally into full natural-ness in the cellar. Explore this journey and its impact on taste through Theodora‘s story with a tasting of 3 vintages that track her evolution.