Let's Set the Record Straight on NATURAL WINE | Doug Wregg | Wine Podcast

[@larrygallo8165]

Agnes I really appreciated how you allowed him to express himself fully. There are so many interviews that the host feels the need to interject at an in-opportune time. He gave us a lot to think about. His analogies and metaphors applies to all wine experiences, because its all personal to the consumer. You did a great job! I hope to see more of these relaxing and teachable podcast.

[@NoSediment]

Thank You! 🙏🏻 We invite guests to listen them talk and learn from them. And Doug was a very charismatic and interesting guest to listen to. 🍷 Cheers! 🥂

[@WNR-x5v]

Doug always provides food for thoughts!

[@NoSediment]

It was very deep conversation, for sure’ 🙏🏻

[@juanmanuelmunozhernandez7032]

Those bold topics of yours... What a legend. Might not agree with some of his philosophical views, but it's always constructive to ponder other points of view. Cheers!

[@NoSediment]

Thank You. I think the best way to understand topics is to be able to look from different perspectives on it. And I was trying to do exactly that. Hopefully it was interesting and exciting to listen. 🙏🏻

[@juanmanuelmunozhernandez7032]

@@NoSediment Ooooh it is, don't you worry. You choose your guests well and I'm sure you know that. They're charismatic and they get excited about what they talk about -and that captures any audience. Besides, it's a fact that you're also getting more and more comfortable with interviews over time.

[@peterwolf8092]

Haha love how he’s just talking and talking. But somehow it’s easy to listen to 🤷‍♂️ I would love to drink more wine made with the yeast floor like sherry without the fortification.

[@NoSediment]

Well that means You have to explore more wines from Jura! 😉 Although Jerez is also starting to make unfortified Fino.

[@keithpoolehomecoffeeroasti489]

What a wonderful interview

[@NoSediment]

Thank You, happy You enjoyed it. 🙏🏻

[@VektrumSimulacrum]

I made natural "wine" once... the VA could eat through a car door 😅 They weren't wine grapes though. Fun experiment. Corrosive VA...not one iota of flavor or body. 🤪

[@Ruirspirul]

so you just made bad alcohol, which had nothing to do with wine and more importantly nothing to do with been “natural”

[@VektrumSimulacrum]

@Ruirspirul * sigh * I'll answer this with one simple phrase "minimal intervention winemaking" ( because I cant do it any other way) I'm not getting into a pointless argument in Agnese's comment section.

[@Ruirspirul]

@@VektrumSimulacrum yes because minimal intervention means been lazy not doing anything. when in reality it means doing so much more than industrial winemaking, both in vineyard and in a cellar. minimal intervention means not taking away anything from the wine and not adding anything extra and for that, you need to work much harder. there is nothing to argue here, you are throwing phrases you have no idea what they mean.

[@NoSediment]

@Ruirspirul I don’t think this is the right place for attacking others. And there are a lot to learn from Doug Wregg. 🙏🏻

[@Ruirspirul]

let me explain to you what lazy winemaking is. lazy winemaking is, freezing grapes on arrival, killing all living organisms on and inside grapes, than fermenting it with packaged yeast from Lanvin in a temperature controlled stainless tank that has a program to punch skins down. thats lazy winemaking.

[@jpdonovan3753]

I'm late to this, but watching while anxiously awaiting your new May 12 video ... and just wanted to say that this is a fantastic podcast episode. You invite such passionate guests and ask such good questions. I learned a ton and am feeling more excited about wine than I have in a while. Thank you!

[@NoSediment]

Thank You for tuning in on this episode, which was probably one of my longest ones up to date. 😃 It was really fun indeed. ☺️

[@GlennReed-r2t]

Tu esi tik skaista un dārga Agnese

[@Ruirspirul]

yes! this should be interesting! love Doug… (will come back with comments as I listen)😅

[@NoSediment]

Perfect! Will be waiting! 🙌🙌🙌

[@Ruirspirul]

@@NoSediment yep. as expected, nothing to add at all. agreement with everything he says. he is just too kind with your questions though, I would have been far more ironic with my answers🤣 also his Champaign smearing was like that itch you have on your back that is hard to reach, finally been itched🤣

[@NoSediment]

@Ruirspirul he is very sweet and kind, indeed. Which is why I couldn’t bring myself to ask some of the questions I prepared. But I still think he was being very clean with his answers.

[@rickkan4870]

may be you can interview Clark Smith on the same subject ?

[@NoSediment]

Is he based in US? I would love to organise something like this. Will keep that in mind. 🙏🏻🙏🏻🙏🏻

[@rickkan4870]

@@NoSediment He is and he is the author of a book, titled, "Postmodern Winemaking", there is a section on natural wine, it'd be cool to get his perspective on natural wine.

[@NoSediment]

@@rickkan4870 Just last week I bought that book, will check that paragraph out. Thank You. 🙏🏻