한국어 번역이 수준높게 잘 된 것 같습니다. 양조학에 대해 일정 수준 이상의 이해를 하신 분이 번역하신 것 같네요. 다만 sterile filter는 살균필터가 아니라 제균필터라고 번역하는 것이 더 맞을 것 같습니다. 균(효모나 유산균 등)을 걸러내서 병입 단계로 들어가지 못하게 하는 것이지 균을 죽이는 것은 아니니까요.
In his book 'Bursting Bubbles', Robert Walter describes the difference between chemical/biodynamic wine making in Champagne in vivid terms. It's a really good book.
Pat, this is my favorite video thus far! Thanks so much for touching on the subjects of conventional, organic, biodynamic, and natural wines. I’d love to see a future video that goes more in depth on the subject of malolactic conversion.
I worked at a winery/vineyard beside a very high end organic winery.. we let all our fruit mold and so it floated over to our neighbors and they had to cut tons of fruit to avoid a spread.. later we over-sprayed our vines and I witnessed these clouds of spray float right on over and land on the fancy organic vines 😅 ... I guess the take away is that your only as fancy as your neighbors next door
@@agentcooper6179 fancy is a relative term .. they were fancy in the sense that everything they did went well beyond logic and was moreso done to appease the ego of the owner lol If you want to know more look into ‘hidden bench winery’
@@agentcooper6179 organic could be the opposite of fancy in a particular context, that’s exactly what Mike weir winery was just prior to spraying lmao they were so organic they had birds nesting amongst the grapes
What an informative as well as cheerful video featuring an energetic and passionate wine makers / couple. I learned so much about biodynamic and so-called ‘natural’ wines from this 15 minute video.
Great conversation guys, loved how while you personally subscribe to one style of winemaking you aren't dismissive of the alternatives and note their merit. Ultimately being a responsible producer and being thoughtful about your impact on not only the final product but also your employees and the environment is what's important!
매우 재미있고 유익한 내용이었어요. 지식과 정보를 주는 면에서도 좋았지만, 세 분의 말씀을 들어 보니, 앞으로는 와인을 마실 때, 와인의 맛 뒤에 숨겨진 농부들의 땀과 노고를 떠올리게 될 것 같아요. 그리고 소비자로서 내추럴 와인에 대한 저의 기준을 생각해볼 계기도 되었어요. 여러모로 좋은 영상 고맙습니다.
개인적으로 일반 와인이냐, 오가닉이냐, 바이오다이나믹이냐를 와인 구매 시에 별로 염두에 두지는 않지만(별개로 내추럴 와인은 그런 컨셉의 레스토랑에서 페어링을 통해 마시게 되는게 아니면 좀 꺼리게 되는 거 같아요 개인적으로 와인 산지와 먼 지역에서 소비할 때는 내추럴 와인을 선뜻 구매하게 되지는 않는 것 같아요. ) 오가닉 와인이나 바이오다이나믹 방식으로 와인을 만드는 과정에서 어떻게 일반적인 방법을 대체하는지 자세히 설명해주셔서 재밌게 들었습니다. 영상 정말 잘 봤습니다. 앞으로도 포도밭 관리나 양조과정에 대한 이야기도 많으면 좋겠다고 생각했습니다. 물론 음식, 페어링, 여행도 관심있는 주제라 기대하고 있습니다.
@13:30 and forward, spot on. Many want to push that responsibility on the producer, as if those who make the demands think merely doing so is enough in doing their own part. This is nonsense. I see this in every business sector, from food to hospitality, garments to electronics, petrol to mining. The consumer needs to do a lot of the heavy lifting of this burden as well, but the people making the demands tend to absolve the consumer. Maybe it's more complicated to sway the many, maybe it's easier to bully the few, nonetheless, if consumers aren't on board and living their words, then it's misguided.
Thumbs up! Whether the wine industry wants it or not. They will have to produce more sustainably. For man, nature and for the wine industry itself. All quality conscious producers are already working sustainably, or plan to do that. Organic, biodynamic or through integrated viticulture. With minimal use of chemical substances.
Want a way to stir up the convo with wine geeks, just bring up biodynamics hahahaha. Nice to hear from these producers. Whatever helps the producers put more attention on the vineyard, I'm all for... Even if they claim Steiner is god. I agree with Amy too but it can even apply to winemakers. I've sat with natural winemakers who go on preaching about all the natural processes while they scarf down processed food.
Thanks a lot for the great videos! May I have a polite request: as a non native speaker it's sometimes hard to follow this kind of "technical" conversations. Would it be possible to add English subtitles?
more of this videos please! i love this style of interviewing! amazing! Go out and meet more producers and give us some insights about they winemaking, viticulture and marketing operations if possible :D
Only after 2/3 into the video I realized Amy was wearing Holus Bolus t-shirt :D love the design! Interesting discussion- wish I could “see” their vineyard too (if video/recording was possible) while they explain ;)
I am 100% behind more natural ways of farming. I really like clean water and lakes/rivers I can swim in. Avoiding sorbates/sulfites and packaged yeast? Whatever. Most "chemicals" used in wine making once the fruit is in the winery is from nature anyways.
Very informative and entertaining video! One question: What is the reason that lots of natural wines have Brett character and what do you think of describing Brett character as 'funky'?
Natural wine producers tend to be non-interventionalists. Wines having residual sugar or malic acid are unstable unless sterile filtered. Without intervention, Brett can be a complication. Yse, Brett is funky, but so are some other faults.
I have not tried that many natural wines, but I have almost found (and this regardless of the grape variety) a hay flavour and another flavour reminding me of the smell of lightly rotten fruit... Are these flavours faults common? Do you know if they are coming from a refermenting process or some bacterias maybe?
I came across the term biodynamic while a studied at uni. It was so strange and pseudoscience to me. till this day, I really don't know if it work or not.
It works just as well as homeopathy: Purely Placebo. Hocus Pocus. Invented by EXACTLY THE SAME GUY. If you spend the same time and effort on things that actually help the wine instead of praying to the moon and burying cow horns filled with animal guts, you get better wine. Biodynamic Viticulture is mostly thing because the buyer doesn't know what it means, people think it is "super-organic" when it really doesn't fundamentally add anything.
I really enjoyed the video - thanks! Do you plan to do any tastings with the Holus Bolus wines? I have tried most of the organic wines available from stores like Total Wine, Whole Foods, etc. and there are some interesting characteristics. Many of the organics have a wonderful intensity of ripe fruit that I typically do not find in more traditional wines. One downside is that I noticed volatile acidity in most of the wines, but it often blows off after 1-2 hours of decanting. Is this due to oxidation from low sulfur content? I have also noticed many have a tar or burnt sugar flavor component on the finish. Have you noticed this? If so, why is this more prevalent in organic wine?
i prefer natural wine with a bit of fault or "funkyness" than a manipulated, machined picked wine with loads and loads of oak chips, fake colour and all the additions possible - fake tannins (powder) etc. etc.
Hi Patrick I am big fan of you! I have question about wine I read book written by Ms. Isabelle. I am not sure because it translated by Korean however the book said “during make steal wine, wine makers does not think about nature and they controlled when tree makes grapes”. One of the reason I love wine because it does not lie to me like if wine sick nose tell me and it tell they use oak or not. Also every different grapes and different place showed individuality but when I read this sentence I felt 20% grape individuality and 80% wine makers individuality. How do you think? Do you think wine makers destroy grapes individuality and terroir?
@@dr.patfarrellmasterofwine1496 Clubhouse is a social network based on voice-where people around the world come together to talk with each other in real-time. There are a lot of wine enthusiasts on the app. clubhouse is invite only.
Biodynamic is homeopathie is the vineyard (You can look up Rudolf Steiner). It is utter nonesense with no science whatssoever and it should be treated as such. There was study at the university Geisenheim. They look a vineyard and separeted it in 3 parts. The first was treated "normally", the second organic, the third biondynamic. The result was a pretty good difference between the first and the other two. But organic and biodynamic are the same.
Not one study a sweeping condemnation makes! When first broached with the concept, I was also dismissive. Over time, I have visited uncountable vineyards around the globe and have tasted wines from the same property grown with different philosophies. Sometimes the BD wines were distinctly better, but not always. As we stated in the video, boots in the vineyard, along with passion in the vineyard makes the difference.
@@dr.patfarrellmasterofwine1496 Yes I agree 100%. But that´s kind of the problem. Especially young winemakers are changing a lot of things and often the wines get better (e.g. compared to their parents), but it is because of many other things....not because they bury cowhorns with Hornkiesel (sry I could not find the Englisch word=) ). Again, it is the same as homeopathy, because there is just no sciene at all the support the clame. The reason I am not so tolerant with this (and all the BD winemakers seem to be great guys and definity on the right track in terms of organic farming, animal treatment etc.), is that we cannot support homeopathy in vineyard and say it is yunk in medicin. Either science has value or not. That is my problem with biodynamic winemaking and the reason I don´t buy these wines. Anyway thanks for answering and keep on with your great channel....really enjoy it!
There's some fantastic produce out there made with biodynamic farming, but it wouldn't be any worse without the moon worship and burying of animal sacrifices to please the gods of nature or whatever. If the people spent their time on more sensible things that actually benefit the wine, it could be even better.
한국에서도 최근 내추럴와인을 유행시킨 사람이 '이효리'라는 43살 여자 가수입니다. 그녀는 양치질대신에 유기농 오일을 입에 머금고 헹구면서 해독을 한다고, TV방송에 나와서 자랑하여 한국에서 오일풀링을 유행시킨적도 있습니다. 건강을 위할려면 뭐든지 자연성분이 좋다는 생각을 가진듯한 그 여가수는 학교에서 과학을 전공한 적이 없습니다. 이 영상이 한국에도 많이 소개되어서, 똥냄새나는 내추럴와인을 자랑하며 마시는 유행이 중단되면 좋겠습니다.
removing man’s intent from art suffocates it’s expressive potential. They’re are the only bandwagon that attempted to downplay the greatness of winemakers by naming us interventionists. God makes vinegar. IPOB is another animal I destroyed with IPOO. In pursuit of originality. The adverse reaction to high alcohol is not the same thing as quality. Nor is it “good” to equate the highest quality wines with a simple qualifying artistic analysis such as the very basic “balance.” I am the Pariah of wine. I have spent the last 6 years making $200 california pinot noir. The wine world is THE most exciting industry to be a part of. So much revolution and revelations await us in this infant country.
Would never buy a biodynamic wine. Don't want to support lunatics. So even if they only have one biodynamic wine, I try to stay away from all their products.
한국어 번역이 수준높게 잘 된 것 같습니다. 양조학에 대해 일정 수준 이상의 이해를 하신 분이 번역하신 것 같네요. 다만 sterile filter는 살균필터가 아니라 제균필터라고 번역하는 것이 더 맞을 것 같습니다. 균(효모나 유산균 등)을 걸러내서 병입 단계로 들어가지 못하게 하는 것이지 균을 죽이는 것은 아니니까요.
좋은 조언 감사합니다 🤗🤗
한국어 번역 와인킹님이 하실걸요?
@@ralphralphjo 첫 영상부터 지금까지 위의 분이 하신데요!
Great discussion guys & beautiful singing Pat 😉
Thanks! We were having a blast and did this off the cuff.
아 이래서 패트릭 선생님 좋아할 수 밖에 없어요. 궁금했던 부분들 시원하게 짚어주시고, 제가 생각했던 점들과 같은 의견을 제시해주시고. 너무 감사합니다
항상 잘 봐주셔서 감사합니다 ☺️
Wow. I love these winery series.
In his book 'Bursting Bubbles', Robert Walter describes the difference between chemical/biodynamic wine making in Champagne in vivid terms. It's a really good book.
Pat, this is my favorite video thus far! Thanks so much for touching on the subjects of conventional, organic, biodynamic, and natural wines. I’d love to see a future video that goes more in depth on the subject of malolactic conversion.
More of this please, thumbs up amazing content!
I worked at a winery/vineyard beside a very high end organic winery.. we let all our fruit mold and so it floated over to our neighbors and they had to cut tons of fruit to avoid a spread.. later we over-sprayed our vines and I witnessed these clouds of spray float right on over and land on the fancy organic vines 😅 ... I guess the take away is that your only as fancy as your neighbors next door
Organic doesn’t necessarily mean fancy. I don’t get that.
@@agentcooper6179 fancy is a relative term .. they were fancy in the sense that everything they did went well beyond logic and was moreso done to appease the ego of the owner lol
If you want to know more look into ‘hidden bench winery’
@@agentcooper6179 organic could be the opposite of fancy in a particular context, that’s exactly what Mike weir winery was just prior to spraying lmao they were so organic they had birds nesting amongst the grapes
What an informative as well as cheerful video featuring an energetic and passionate wine makers / couple. I learned so much about biodynamic and so-called ‘natural’ wines from this 15 minute video.
Great conversation guys, loved how while you personally subscribe to one style of winemaking you aren't dismissive of the alternatives and note their merit. Ultimately being a responsible producer and being thoughtful about your impact on not only the final product but also your employees and the environment is what's important!
매우 재미있고 유익한 내용이었어요. 지식과 정보를 주는 면에서도 좋았지만, 세 분의 말씀을 들어 보니, 앞으로는 와인을 마실 때, 와인의 맛 뒤에 숨겨진 농부들의 땀과 노고를 떠올리게 될 것 같아요. 그리고 소비자로서 내추럴 와인에 대한 저의 기준을 생각해볼 계기도 되었어요. 여러모로 좋은 영상 고맙습니다.
잘 봐주셔서 감사합니다 ☺️
엄청난 열정과 그리고 오픈마인드가 있으신분 들 같아서 멋집니다👍그리고 구독자 1만명 축하드려요 🎉 🎉
감사합니다 🤗🤗
The previous ones were fun, but this one, which featured two experts, is another fun.^.^
Wow, Learned another thing for natural wines…👍👍👍
Yes! been looking forward to this video
바이오다이나믹 와인에 대해서 설명을 듣고 나니까 와인이 정말로 섬세하고 복합적인 특징을 가지고 있다는 점을 다시 한번 깨닫게 되네요
그리고 오늘도 패트릭 스승님의 영상을 통해서 와인의 다양한 정보들을 배우게 되어서 무척이나 행복합니다!~ㅎㅎㅎ
감사합니다🤗🤗
this is awesome, good to have you guys' perspective on the Biodynamic wine.
Greatest video about brewing bio-dynamic wine 👍👍
Fantastic video, great conversation! Amy Christine really gives me a Sheryl Lee vibe! Looking good in that fancy shirt doc! -Chris
I agree about Amy’s resemblance to Sheryl Lee . Happy you liked my shirt. You two have good taste.
Great information that will not stop me from drinking traditional wine , but it will make me start looking for those bio ones and give a try
개인적으로 일반 와인이냐, 오가닉이냐, 바이오다이나믹이냐를 와인 구매 시에 별로 염두에 두지는 않지만(별개로 내추럴 와인은 그런 컨셉의 레스토랑에서 페어링을 통해 마시게 되는게 아니면 좀 꺼리게 되는 거 같아요 개인적으로 와인 산지와 먼 지역에서 소비할 때는 내추럴 와인을 선뜻 구매하게 되지는 않는 것 같아요. ) 오가닉 와인이나 바이오다이나믹 방식으로 와인을 만드는 과정에서 어떻게 일반적인 방법을 대체하는지 자세히 설명해주셔서 재밌게 들었습니다.
영상 정말 잘 봤습니다. 앞으로도 포도밭 관리나 양조과정에 대한 이야기도 많으면 좋겠다고 생각했습니다. 물론 음식, 페어링, 여행도 관심있는 주제라 기대하고 있습니다.
앞으로 많은 전문가 게스트분들과 함께 영상을 찍을 예정입니다 기대해주세요🤗🤗
@13:30 and forward, spot on. Many want to push that responsibility on the producer, as if those who make the demands think merely doing so is enough in doing their own part. This is nonsense. I see this in every business sector, from food to hospitality, garments to electronics, petrol to mining. The consumer needs to do a lot of the heavy lifting of this burden as well, but the people making the demands tend to absolve the consumer. Maybe it's more complicated to sway the many, maybe it's easier to bully the few, nonetheless, if consumers aren't on board and living their words, then it's misguided.
you've reached 10,000 subscribers. Congratulations!
The Frank Cornelissen prices, glad I live in europe. But I find it too expensive.
Thumbs up! Whether the wine industry wants it or not. They will have to produce more sustainably. For man, nature and for the wine industry itself. All quality conscious producers are already working sustainably, or plan to do that. Organic, biodynamic or through integrated viticulture. With minimal use of chemical substances.
I'm your fanatic!!
fancy?
Want a way to stir up the convo with wine geeks, just bring up biodynamics hahahaha. Nice to hear from these producers. Whatever helps the producers put more attention on the vineyard, I'm all for... Even if they claim Steiner is god.
I agree with Amy too but it can even apply to winemakers. I've sat with natural winemakers who go on preaching about all the natural processes while they scarf down processed food.
very very very interesting talk! thanks
Thanks a lot for the great videos!
May I have a polite request: as a non native speaker it's sometimes hard to follow this kind of "technical" conversations. Would it be possible to add English subtitles?
more of this videos please! i love this style of interviewing! amazing! Go out and meet more producers and give us some insights about they winemaking, viticulture and marketing operations if possible :D
Only after 2/3 into the video I realized Amy was wearing Holus Bolus t-shirt :D love the design! Interesting discussion- wish I could “see” their vineyard too (if video/recording was possible) while they explain ;)
We will show their vineyard next week.
@@dr.patfarrellmasterofwine1496 👍
I am 100% behind more natural ways of farming. I really like clean water and lakes/rivers I can swim in. Avoiding sorbates/sulfites and packaged yeast? Whatever. Most "chemicals" used in wine making once the fruit is in the winery is from nature anyways.
Wow today contents is so good so interesting
Great video, educational
Really thank you for goooooood lecture
Very informative and entertaining video! One question: What is the reason that lots of natural wines have Brett character and what do you think of describing Brett character as 'funky'?
Natural wine producers tend to be non-interventionalists. Wines having residual sugar or malic acid are unstable unless sterile filtered. Without intervention, Brett can be a complication. Yse, Brett is funky, but so are some other faults.
Thank you, grazie
아주 솔직해서 좋구만
정말 좋은 영상이네요. 유투브 역사상 처음으로 댓글달았습니다. 포도밭을 관리하는게 역시 쉬운일은 아닌거 같아요
감사합니다 ☺️ 농사는 다 힘든것 같아요 😭
일전에 읽었던 칼럼에서 비오디나미조차 와인업계에서는 그 주창자의 의도를 곡해해서 포도를 재배하고 있다는 얘기가 생각나네요
Wow. Wanted to drink natural wine.
I have not tried that many natural wines, but I have almost found (and this regardless of the grape variety) a hay flavour and another flavour reminding me of the smell of lightly rotten fruit... Are these flavours faults common? Do you know if they are coming from a refermenting process or some bacterias maybe?
흥미로운 영상이네
감사합니다 🤗🤗
I got a fever ... and the only prescription is more cowhorn! 😂😂
Would love to see a tour of your wine cellar for a video!
Great syrah.
Simply wonderful. Next video will reveal a tasting of their great wines.
I came across the term biodynamic while a studied at uni. It was so strange and pseudoscience to me. till this day, I really don't know if it work or not.
It works just as well as homeopathy: Purely Placebo. Hocus Pocus. Invented by EXACTLY THE SAME GUY.
If you spend the same time and effort on things that actually help the wine instead of praying to the moon and burying cow horns filled with animal guts, you get better wine.
Biodynamic Viticulture is mostly thing because the buyer doesn't know what it means, people think it is "super-organic" when it really doesn't fundamentally add anything.
I wonder if these wines develop faster in the bottle without sulfur.
They do.
a bad day for tasting wine, is a day that doesn't end it wine. ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
I really enjoyed the video - thanks! Do you plan to do any tastings with the Holus Bolus wines?
I have tried most of the organic wines available from stores like Total Wine, Whole Foods, etc. and there are some interesting characteristics. Many of the organics have a wonderful intensity of ripe fruit that I typically do not find in more traditional wines. One downside is that I noticed volatile acidity in most of the wines, but it often blows off after 1-2 hours of decanting. Is this due to oxidation from low sulfur content? I have also noticed many have a tar or burnt sugar flavor component on the finish. Have you noticed this? If so, why is this more prevalent in organic wine?
Yes, being edited along with a terrific vineyard visit.
Funny how stylet oil isnt allowed in organic growing here in switzerland
i prefer natural wine with a bit of fault or "funkyness" than a manipulated, machined picked wine with loads and loads of oak chips, fake colour and all the additions possible - fake tannins (powder) etc. etc.
I am not a fan of the quasi fake wines that you talk about. Some natural wines are wonderful. I return fault ridden wines.
👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼👍🏼
Hi Patrick I am big fan of you!
I have question about wine
I read book written by Ms. Isabelle. I am not sure because it translated by Korean however the book said “during make steal wine, wine makers does not think about nature and they controlled when tree makes grapes”. One of the reason I love wine because it does not lie to me like if wine sick nose tell me and it tell they use oak or not. Also every different grapes and different place showed individuality but when I read this sentence I felt 20% grape individuality and 80% wine makers individuality. How do you think? Do you think wine makers destroy grapes individuality and terroir?
I will address this topic at a later date in a video. Thanks for asking, it’s an interesting question. Both grapes and the winemaker are crucial.
@@dr.patfarrellmasterofwine1496 I appreciate your concern.
Hey love your content have you ever thought about being on clubhouse?
What is clubhouse?
@@dr.patfarrellmasterofwine1496 Clubhouse is a social network based on voice-where people around the world come together to talk with each other in real-time. There are a lot of wine enthusiasts on the app. clubhouse is invite only.
@@maxeffortvideoeditingportf5389 it sounds interesting. Please email me at patfarrellmdmw@gmail.com with more information. Thanks!
As an advanced sommelier, I have never found a truly great organic cab….most of them really suck and the health benefits are moot.
Can’
?
Is global warming making more growing areas better for organic wines?
한국 와인바들 터무니없는 가격에 네추럴와인 마케팅하면서 똥내나는 와인파는 분들 이거 보고 반성좀
Biodynamic is homeopathie is the vineyard (You can look up Rudolf Steiner). It is utter nonesense with no science whatssoever and it should be treated as such. There was study at the university Geisenheim. They look a vineyard and separeted it in 3 parts. The first was treated "normally", the second organic, the third biondynamic. The result was a pretty good difference between the first and the other two. But organic and biodynamic are the same.
Not one study a sweeping condemnation makes! When first broached with the concept, I was also dismissive. Over time, I have visited uncountable vineyards around the globe and have tasted wines from the same property grown with different philosophies. Sometimes the BD wines were distinctly better, but not always. As we stated in the video, boots in the vineyard, along with passion in the vineyard makes the difference.
@@dr.patfarrellmasterofwine1496 Yes I agree 100%. But that´s kind of the problem. Especially young winemakers are changing a lot of things and often the wines get better (e.g. compared to their parents), but it is because of many other things....not because they bury cowhorns with Hornkiesel (sry I could not find the Englisch word=) ). Again, it is the same as homeopathy, because there is just no sciene at all the support the clame. The reason I am not so tolerant with this (and all the BD winemakers seem to be great guys and definity on the right track in terms of organic farming, animal treatment etc.), is that we cannot support homeopathy in vineyard and say it is yunk in medicin. Either science has value or not. That is my problem with biodynamic winemaking and the reason I don´t buy these wines. Anyway thanks for answering and keep on with your great channel....really enjoy it!
There's some fantastic produce out there made with biodynamic farming, but it wouldn't be any worse without the moon worship and burying of animal sacrifices to please the gods of nature or whatever.
If the people spent their time on more sensible things that actually benefit the wine, it could be even better.
@@tommihommi1 exactly!
Everything is chemicals
„People who believe in science .... liberals“, only Americans would say things like that.
알콜은 1등급 발암물질입니다!😂
한국에서도 최근 내추럴와인을 유행시킨 사람이 '이효리'라는 43살 여자 가수입니다. 그녀는 양치질대신에 유기농 오일을 입에 머금고 헹구면서 해독을 한다고, TV방송에 나와서 자랑하여 한국에서 오일풀링을 유행시킨적도 있습니다. 건강을 위할려면 뭐든지 자연성분이 좋다는 생각을 가진듯한 그 여가수는 학교에서 과학을 전공한 적이 없습니다.
이 영상이 한국에도 많이 소개되어서, 똥냄새나는 내추럴와인을 자랑하며 마시는 유행이 중단되면 좋겠습니다.
선생님. 아무리 그래도 "늙은 여자"를 강조하실 필요가 있나요??
이새키 꼬였네 남들이 뭘마시던 무슨상관이냐 tv 에서 선동하는 의사들 한둘이냐 이게좋다 저게좋다 지랄하는 세상인데 네츄럴이라고 좋다고 마시겠다는데 진짜나쁜건 말안하지 농약에 화학 비료쓰는 채소들 꼼수로 유기농이란 단어로 많이 낚았지 왜 마녀사냥 하냐 여혐종자냐 정치병자냐
이효리는 자신이 하는 걸 강요하지도 않는데 만만하다고 생각하니 이렇게 뜯어대는거
불편해 하는 댓글이 많아서 주관적인 표현을 객관적으로 수정합니다.
한국에서도 최근 내추럴와인을 유행시킨 사람이 '이효리'라는 늙은 여자 가수입니다. ->
한국에서도 최근 내추럴와인을 유행시킨 사람이 '이효리'라는 43살 여자 가수입니다.
@@user-vb9oq5dp8p 불편하게 하여 미안합니다. 주관적인 표현을 객관적 사실으로 수정하였습니다.
Natural wine people are disgusting. The old wine editor for bon apetit mag almost killed the entire industry.
Not all, but some are holier than though while producing flawed wines.
removing man’s intent from art suffocates it’s expressive potential. They’re are the only bandwagon that attempted to downplay the greatness of winemakers by naming us interventionists. God makes vinegar.
IPOB is another animal I destroyed with IPOO. In pursuit of originality. The adverse reaction to high alcohol is not the same thing as quality. Nor is it “good” to equate the highest quality wines with a simple qualifying artistic analysis such as the very basic “balance.”
I am the Pariah of wine.
I have spent the last 6 years making $200 california pinot noir.
The wine world is THE most exciting industry to be a part of. So much revolution and revelations await us in this infant country.
Would never buy a biodynamic wine. Don't want to support lunatics. So even if they only have one biodynamic wine, I try to stay away from all their products.
The natural folks are more loony.
arguably the biodynamic folks are literally loonies, because they basically worship the moon.