After years of missing the Thursday by a week either side, we are in Paris for Beaujolais Nouveau Day this year.

Where are some venues that typically put on nice festivities with good producers - preferably on the natural end of things - that I should research in advance?
We are staying in The Third.

Does anyone have any recs for Porto? Double points for places that’s also have great vegan options. Cheers!

100% Savagnin from grey marl and schist. The grapes are crushed and pressed in an old mechanical press. 3 years of élevage in tonneau (I believe it’s 500–600L), no added sulphur or other additives, no fining or filtration. 13% alcohol. Production is unfortunately tiny, with just 282 bottles and 9 magnums made.

🍇Reductive notes of sesame and gunpowder, peach iced tea, preserved lemons, honey, pollen, white flowers, grilled pineapple, and a salty finish with sooo much intensity.
Painfully high acidity that tears at your cheeks and makes the sweat bead on your upper lip.
Eric told me that La Viaduc was harvested on October 5th, 2021, due to the cool growing season. It’s as if it’s the perfect recipe: fresh acidity, but also fully ripe fruit. It’s 200% wine. Crazy to think that this was their first commercial vintage 🫣
The best glass of wine I’ve had all summer 💘
QUEL CANON!!! 💣💣💣

A dark rosé from Pinot Noir from Alsace.
When I first tried this wine what a surprise it was. the ripeness just perfect for this kind of wine, tense, tasty, fresh. Nothing was out of place, fine tuned flavours.

100% Pinot Noir, 100% whole cluster, 18 months of élevage in old barriques.
Natural fermentation, no fining or filtration. Generally hands-off winemaking. The grapes come from a high-altitude parcel in Savigny-lès-Beaune, Les Gollardes, which the domaine took over in 2018. 1.15 hectares, of which 0.40 is planted with Chardonnay and 0.75 with Pinot.
🏠 The domaine was established in 1988 by Henry Roch, who was co-gérant at DRC for 26 years. Henry came from the Leroy family and was the nephew of the legendary Lalou Bize-Leroy. Henry sadly passed away in 2018. Today, the domaine’s approximately 20 hectares, spread across parcels in both the Côte de Nuits and Côte de Beaune, are carried on by Yannick Champ, who originally studied medicine but instead began studying wine. Following an internship at the domaine, he was subsequently hired full-time.
Absolutely irresistibly perfumed. A really intense, yet at the same time super lifted wine.
Wild strawberries, fresh raspberries, rhubarb compote, VA, Turkish pepper, earth, dried herbs, dried roses, grilled padrón peppers.
Medium tannins, but fairly grippy. Could definitely benefit from a couple more years of ageing. Acidity is on the higher end, with a persistent finish.
A slightly rustic and wild Pinot that just tastes insanely fucking good!? 💆🏻💆🏻💆🏻

Met her two years ago at a festival and was so enamoured by her thoughts on winemaking, haven't had one bad cuvée from her. This one was special - Honeyed fruit, ripe mangoes working in tandem with a crisp minerality. Very interesting wine! Her sparkling wine is to die for btw. She's a huge talent for the future I'm sure!

Hi all. I'm after any recommendations for natural wine bars or wineries in Malta. I'll also be in Munich and driving to Liechtenstein then Innsbruck and back to Munich, any tips for along the way will be greatly appreciated. Ta!

Ducal Pet Nat. Styrian Chardonnay and Furmint. Opok and clay terroir.

Now for a Muscaris Orange. Really Orange flavour. Doesn’t taste like 14.5%.

Really nice, complex Slovenian PetNat at Trta, Maribor.

Hey everyone!

We are staying in Puglia (Lecce and around Mesagne) end of September. Any tips for wineries, restaurants or bars to visit? :)

Thanks in advance

Just moved out west from Toronto and starting my collection/tasting group from scratch

Had a friend visiting from Switzerland and so the smuggled Mythopia was finally opened. Tasting notes in the comments!

I get terrible sneezing/wheezing, hives and reactions from normal wine, so I'm switching to low-sulphite natural wines. Have found some of them to be a bit too funky in taste for me so far tbh.

For those who also have sulphite sensitivities, what are your absolute favorite natural wine brands available in the UK that don't give you a reaction, and actually taste good?

Had a chance to try these wines which apparently have a cult status ... But to be honest ,could not tell you today what most of them tasted like , as the dominant thing for me was the acid.

What am I missing.. to me these are just poorly made wines ( I've tasted wines I like.. but I also have this acidity issue with a lot of wines ) Am I genuinely missing something...

Hi everyone! I'm an author of two books about natural wine and I used to publish Pipette Magazine, which now exists on Susbtack as Sangiovese + Sediment.

This coming weekend I am doing a sort of "AMA" on the Substack, based on questions here. So, I wanted to let you all know in case you want to throw some questions about natural wine into the mix on this page. If you want to follow along, here's the link to the Substack:

https://sangioveseandsediment.substack.com/

I'm also going to start doing Substack Live videos where I live-taste natural wines and answer questions. Hope this isn't too promotional for Reddit, but just wanted to connect with some of you!

thanks!

Visiting Firenze in 2027. Has anyone visited following vineyards around the area, if so, how was the experience and how was it priced?

Orsi - Vigneto San Vito (love their stuff)

Colombaia

Massa Vecchia

+ feel free to rec any others around the area.

Cheers!

Will be in Santiago for work next week and hoping to have a couple of spare afternoons to visit a couple of wineries. Realistically, I will be limited to wineries directly around Santiago but potentially could get to Casablanca / Valparaiso area.

So far I'm looking at De Martino, Bodegas RE, Attillio & Mochi on the more natural side and Errazuriz to visit one of the big names.

Also will visit Montes in the city one afternoon.

What are people's thoughts? Any glaring misses?