Slow food, free-range, no steroids, eat local, and natural winemaking are all part of a general yearning for simpler times. But the fact is that most winemakers these days, big and small, have drastically lessened the use of chemicals in the vineyard, embracing such concepts as organically grown, biodynamic, and sustainable.
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Roger Morris:
Many mainstream winemakers use indigenous yeasts rather than commercially grown ones to ferment theRoger Morris:
Without sulfites, wine may smell and taste funky or re-ferment in the bottle. Many distributors andRoger Morris:
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