Natural Fermentation vs Innoculation ( Tokai )
November 13 @ 18:30 - 20:00R300
Just what is the difference between white wines that are fermented “naturally” with no added yeast, and those which are fermented with cultured yeast? Matthew Copeland of Vondeling Wines in the Voor Paardeberg is a truly deep thinking, enquiring winemaker, and I can think of nobody better to share his knowledge with us. We explore Chenin Blanc and Chardonnay, some fresh from the tank and barrels, some which are more mature, from Vondeling. We will include some beautiful top-end ( like Huet ) natural Chenins from the Loire and 1er Cru Chardonnays from Burgundy. There will be twelve wines and your welcome drink will be Matthew’s Methode Ancestrale sparkling wine ( which has just won a DG at the SA Sparkling Wine Championships ).