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Cheese made from unpasteurised organic milk is just one of the many food products that go hand in hand with natural wines.<\/em><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/p><\/div>\nThe post-World War II era has brought mankind rapid progress in virtually every field. Quality of life and prosperity have only risen with each passing decade. Maybe that is why we are not sufficiently aware of how much we have screwed up. Agriculture certainly falls into this category. Quality arable land is becoming scarcer by the day, often not because of climate change but because of intensive, chemical-based farming practices and, to a large extent, because of the totally misguided subsidy system that encourages these practices. Is it even possible to stop this and change the approach? I sincerely hope that the answer is yes, or I am sure that there is nothing else for us to do.<\/p>\n
I came to the world of wine through food. Wine is the complement to a good meal. Dot on the i. At that time, I didn’t think much about how wine was made. But that was short-lived, because I was lucky and quickly came across bottles of \u010cotar, Mle\u010dnik, Radikon … which contained completely different wines. When I got to know the winemakers I mentioned above personally, we often talked about food, too, or mainly about food. Where it comes from, how it is produced. I have often experienced Michelin-starred gourmet delights at wineries. I tasted again the tomatoes, whose rich flavour has remained in my childhood memory. I ate a piece of pork that tasted borderline unbelievable. At Prin\u010di\u010di in Oslavje, I enjoyed for the first time the Gori\u0161ka rose, or suken regut, as this special radicchio, which grows only in Gori\u0161ka, is called in the dialect. <\/p>\n
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A lively discussion: about more than wine and food – at the Underground Wine Bar, Tbilisi, Georgia.<\/em><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/p><\/div>\nNew creative possibilities in the kitchen<\/h4>\n In the years that followed, I visited more than 200 wineries producing natural wines. Slovenia, Austria, Italy, France, Spain, Georgia… Almost everywhere the same story was repeated. These girls and boys are actually living and working sustainably. Many people grow other agricultural products in addition to grapes organically. They are reviving and preserving indigenous varieties of cereals, fruit, vegetables… and encouraging the rest of us to think about it and try to do something about it.<\/p>\n
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At I Tigli in San Bonifaccio, near Verona, they prove that wine can go well with pizza.<\/em><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/p><\/div>\nThe winemaker-sommelier-chef relationship has taken on a new dimension with natural wines. These wines open up new creative possibilities in the kitchen. In the last decade in particular, many chefs and celebrity chefs have started to engage strongly with the sources themselves – the farms where their ingredients and raw materials come from. As a result, many small farms, which otherwise offered excellent organic produce and products, have been given a new lease of life and a real chance of survival and further development. They were unattractive and uncompetitive on the shelves of the big retail chains. For the kitchens of the best restaurants, on the other hand, they are priceless. It is often the winemakers who bring these people together. Many of the dishes were created for a very specific wine, which is the complete opposite of the usual practice of choosing a wine based on the dish.<\/p>\n
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Ana Ro\u0161 adapts many of her dishes to wine, not the other way around.<\/em><\/p>\n<\/div>\n<\/figcaption><\/figure>\n<\/p><\/div>\nNatural wines brought young blood<\/h4>\n Fortunately, today we no longer need large financial investments to send a piece of information around the globe in an instant. Social networks allow us to be connected and to share knowledge, experience and information around the world at very low cost.<\/p>\n
Working with winemakers whose approach is sustainable, sustainable organic, biodynamic … has opened up new horizons for me, but also many questions. All this has given me a wealth of knowledge and information that I had no idea about before, but which is extremely important for the future of humanity. We often hear platitudes about the future of our planet. Wrong. The planet will survive. The only question is whether humans will survive.<\/p>\n
Natural wines have also brought something very positive. Young blood. At tastings and festivals, I see more and more young people every year who have been drawn into the world of gourmet pleasures by wines of this kind. This can certainly make us optimistic.<\/p>\n
Natural wines, together with sustainably produced food, are already changing the world for the better. The only question is whether the critical mass needed to turn agriculture, and above all our thinking, in the right direction will be reached.<\/p>\n
There are more and more of us who no longer discuss politics and other such boring and stupid topics at the dinner table, but food, wine, cooking, travelling, visiting, experiencing. And life is a little bit nicer again, and the world, at least on the surface, a better place.<\/p>\n
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Read more: tastings and festivals<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"There are more and more of us who no longer discuss politics and similar boring topics at the dinner table, but food, wine, cooking, travel, visits, experiences. And life is a little bit nicer again, and the world, at least on the surface, a better place.<\/p>\n","protected":false},"author":1,"featured_media":2552,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[494],"tags":[],"class_list":["post-2965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-natural-wines"],"acf":[],"yoast_head":"\n
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