Isabelle Legeron MW’s top tips for Raw Wine

Raw Wine – formerly known as Raw – is coming to London on 11-12 March. We caught up with Isabelle Legerone MW for a breakdown of what not to miss at the fair

Discover co-fermenting – there’s more to life than the grape!

Isabelle Legeron MW

Isabelle Legeron MW

A highlight of this year’s fair has to be the introduction of organic, artisan drinks made by fermenting various fruits together. So, whether you’re tasting a Swedish Plumenian Rhapsody made from Cortland apples, Victoria plums & Pinot Noir, or an apple-Chenin Pet Nat from the Loire, you’re sure to discover a new world of flavours.

Top tip: Don’t miss Le Bucce, grapehouse ale, from Italian wine grower Siemàn, made by adding Tai Rosso grape must to his beer wort.

Meet the completely natural brigade

If ever there was a time to put paid to the question of whether or not sulphite-free wines are worth it, it is now. With over 30 completely natural grower-makers attending the fair in person, and hundreds of completely natural wines to taste, you will experience how great viticulture, savoir-faire and patience can, and do, result in wines made naturally that are both fine and age-worthy.

Read the full article online here.

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