Natural wine is farmed organically biodynamically, using permaculture, and made without adding or removing anything in the cellar. No additives or processing aids are used, and the naturally occurring fermentation process is kept to a minimum. Neither fining nor filtration are used. The result is a wine that’s truly “alive”, full of naturally occurring microbiology. In this two part episode of Point of Origin from Whetstone Magazine, we’re joined by the owners and wine makers from Donkey & Goat winery in Berkeley, California and The Other Right in the Adelaide Hills of Australia. Join us as we explore how to taste the differences between traditional wine and natural wine.
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Introducing the Whetstone Radio Collective
Food Apartheid: (And Why We Don't Call it a Food Desert)
The Morality of Meat
Black Coffee
Beyond the Wheat
What Do We Mean When We Say Food Anthropology?
Spoiled Milk
Green Gold: Avocado Farming in Mexico
Wine of Volcano and Sea
Fulani Foodways with Chef Binta
Reviving Arak in Palestine
Season 3 arrives September 23
Indigenous Foodways: The Decolonized Diet
A New, New Nordic?
Culinary Commodities
Third Culture
One-on-One with Reem Assil
Natural Wine: Part 2
Korean Food and Modernity
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Stuff You Should Know
Stuff They Don’t Want You To Know
Stuff You Missed in History Class
The Art of War
Anne of Green Gables
Aaron Mahnke’s Cabinet of Curiosities
Stuff To Blow Your Mind