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Tag: Booze

  • These Are the Heaviest Drinkers in Australia

    People aged in their 60s drink more often than any other age group, new research from Intermedia shows. Over one quarter of them say they drink most days, compared with less than 10 percent of people in the 20s.

    The information is contained in the report ‘Alcohol Consumption in Australia 2017’, published by Intermedia. The report is based on a survey of 1,027 Australian consumers, asking about every aspect of their drinking habits. It contains a detailed demographic analysis of alcohol consumers in Australia – how much they drink, what they drink, where they drink, and where they buy alcohol.

    We Australians think of ourselves as big drinkers. But we are actually not exceptional. On a global scale we are in the top 20, on a par with the major countries of Western Europe (in terms of litres of pure alcohol per capita per year). Eastern Europeans are the biggest drinkers, and countries with majority Muslim populations the lightest.

    Alcohol plays an important part in Australian society, and there was been much commentary in recent years about the social and public health issues related to alcohol consumption. The level of consumption has declined in recent years, but concern about binge drinking and alcohol-fuelled violence have increased.

    The nature of alcohol consumption in Australia is, we believe, widely misunderstood. This Intermedia study came about because we observed that, while there is substantial data on the size of the alcohol market in Australia, and many reports on consumption, there is very little data that has asked consumers how often they drink, what they are drinking, and where they are drinking it.

    By asking these questions, and by matching the data against the demographics of the respondents, we have been able to develop a profile of Australians’ drinking habits not available from other perspectives.

    This demographic analysis unveils many insights. For example:

    • One third of heavy drinkers are women.
    • Women drink much less often than men when out, except that they drink just as often as when visiting friends.
    • Only about 10 percent of Australians never drink. They are evenly spread across all demographics, except that they are disproportionately found among lower income groups.
    • Most drinkers drink at home, with over a quarter saying they drink at home a few times a week. Nearly one in five say they drink at home most days.
    • Red and white wine are the most popular types of alcohol, with red wine most popular with older people.
    • Only one quarter of the population are regular beer drinkers.
    • The report is available now for $900 + GST. For more information contact Graeme Philipson at Intermedia.

     

    Find out more http://hospitalitymagazine.com.au/baby-boomers-heaviest-drinkers/

  • Millennials Addicted to Social Media as much as Alcohol and Drugs

    The word “addiction” brings to mind alcohol and drugs. Yet, over the past 20 years, a new type of addiction has emerged: addiction to social media. It may not cause physical harms, such as those caused by tobacco and alcohol, but it has the potential to cause long-term damage to our emotions, behaviour and relationships.

    While the older generation – those born in the baby boom period shortly after World War II – had alcohol and drugs as their vice, the younger generation – the so-called millenials – have social media as theirs. The millennials, born between 1984 and 2005, have embraced the digital age, using technology to relax and interact with others. Social media is a big deal for them; it is a lifeline to the outside world.

    Although people of all ages use social media, it is more harmful for younger users than it is for older people.

    All consuming

    Addiction may seem a bit of a strong word to use in the context of social media, but addiction refers to any behaviour that is pleasurable and is the only reason to get through the day. Everything else pales into insignificance. Millennials may not get liver damage or lung cancer from social media, but it can be damaging nonetheless.

    The harm lies in their change in behaviour. Their addiction means spending increasing amount of time online to produce the same pleasurable effect, and it means social media is the main activity they engage in above all others. It also means taking away attention from other tasks, experiencing unpleasant feelings from reducing or stopping interaction with social media and restarting the activity very soon after stopping completely.

    We should also be concerned about the effect of social media on sleep and doing less “offline”, such as making time for work responsibilities and direct face-to-face social interaction. It has also been linked to depression and loneliness, both of which may be the cause or the effect of social media addiction.

    Millennials report compulsively checking social network profiles and updates. They can make riskier decisions and be open to online exploitation. They often mistakenly believe that, if things go wrong, they will get help from their online community, even if this community consists of relative strangers.

    Lacking self-reflection

    Most of us rely partly on the ability to reflect on our thinking, feeling and behaving to form our own self-image. The problem with social media is that self-image relies mainly on others and their opinions. A recent study found higher narcissism (an exaggerated self-image of intelligence, academic reputation or attractiveness) in millennial college students, compared with previous generations. This does not bode well for a society where self-reflection is key to making informed and balanced decisions.

    The digital age has changed the nature of addictions in millennials, who have replaced one maladaptive behaviour with another. Social media certainly looks as if it has replaced alcohol as a way of social interaction with others. It is perhaps no surprise that, over the past ten years, there has been a 20% rise in the proportion of 16 to 24-year-olds who are teetotal. Ten years ago it was 17%. It is now 24%. Spending time online now seems more desirable than spending time in a pub with friends.

    There is no recognised treatment for social media addiction. Although we are starting to become aware of the problem, there is no classification of social media addiction as a mental disorder in the same way as substance misuse. If we want this to happen, there needs to be a clearer definition of the symptoms and progression over time. We will need to answer some key questions, such as: does it run in families? Are there blood tests that can distinguish it from other mental disorders? And will it respond to drugs or psychological therapies? We still have more questions than answers.

    Find out more http://theconversation.com/social-media-is-as-harmful-as-alcohol-and-drugs-for-millennials-78418

  • Too Much Alcohol? Drinking Mindfully Can Help.

    The National Institute on Alcoholism and Abuse defines low-risk drinking for women as no more than seven drinks per week and 14 drinks a week for men — but a study published in The Lancet last year might call for a rethink.

    Examining data from almost 600,000 participants, the study found consuming more than 100 grams of alcohol — or roughly more than five drinks a week — was associated with an increased risk of mortality and could take years off your life.

    If these studies have you examining how much you’re drinking, the “mindful drinking” movement promises to help those with a desire to cut down on their drinking — but maybe not quit altogether. Born in the UK and catching on stateside, mindful drinking has spawned a series of events and a popular book.

    Rosamund Dean, a magazine editor and author of “Mindful Drinking: How Cutting Down Can Change Your Life“, says though she knew she wasn’t an alcoholic, she often drank “considerably over recommended limits.”

    “People think that there are two types of drinker: alcoholics, whose drinking is ruining their lives and who ought to quit altogether, and normal drinkers, who have a healthy relationship with alcohol. This is utter nonsense,” says Dean. “There are plenty of people who don’t need to go into recovery but, nevertheless, drink too much and really should do something about it, for the sake of their health, wealth and happiness.”

    Dean says she wrote her book to help herself and others gain control of their drinking. Though the term “mindful” might imply some sort of meditation, Dean’s book is more about gaining self-awareness and shifting your habits around drinking from mindless to mindful consumption.

    “I used to drink wine at home almost every night, evenings out with friends would always involve cocktails and, after a stressful day in the office, a G&T was all I needed to relax. Now, I think of alcoholic drinks in the same way that I think about cake or ice-cream. If it’s a friend’s birthday or another special occasion, I’ll almost definitely have an alcoholic drink. But I no longer drink every day just as I wouldn’t have cake every day, and I certainly don’t have four drinks in a row anymore, because imagine having four ice creams all at once!” Dean says.

    Knowing when to say when

    Knowing when to cut back on alcohol consumption can be difficult and varies for every person. “National guidelines are a good place to start, however, every person’s situation is unique and requires an individualized answer,” says Jared James, M.D., Family Medicine, Mayo Clinic Health System. Dr. James also says that you’ve ever felt like you should cut back, “a loved one or a health care professional may be able to provide a more objecti

    ve opinion and su support them in their efforts to decrease alcohol consumption.”

    Support is key in social situations

    Social situations can present the biggest challenge for those looking to drink less. That’s why Laura Willoughby, co-founder of the UK-based Mindful Drinking Festival and support organization Club Soda, was inspired to create a social space for non-drinkers when she quit imbibing six years ago. “There was nothing out there for people who did not identify as alcoholic, or those who wanted help to do a self-guided journey to change their drinking. I wanted a community that supports you whatever your goal — cut down, stop for a bit or quit — and saw changing habits as a positive life change.”

    Source: https://www.nbcnews.com/better/pop-culture/tend-get-too-happy-happy-hour-consider-mindful-drinking-ncna955311

  • The Top 50 Australian Food and Drinks according to CNN

    There are countless things about our homeland that Australians miss after moving abroad: the magnificent landscape, the laid-back lifestyle and that endless blue sky, to name a few.

    But something as simple as a trip to the supermarket can leave us expats — according to some reports there are an estimated one million of us — feeling desperately homesick.

    With its long history of immigration, Australia is quite literally a melting pot of cuisines.

    While some foods are the result of cultural influences, such as the Chiko Roll, there are others that are uniquely Aussie, like Golden Gaytime ice cream.

    So which foods do expats crave when they are away from home?

    We’ve rounded up the A-Z of Aussie favorites right here:

    A: Aeroplane Jelly

    Introduced in 1927, this simple dessert is an Australian classic.

    Every Australian child grew up singing the famous 1930s jingle: “I like Aeroplane Jelly, Aeroplane Jelly for me!”

    The brand’s “Bertie the Aeroplane” mascot was named after inventor Bert Appleroth — a Sydney tram driver who is said to have made the first batch in his bathtub.

    Although now owned by an American company, Aeroplane Jelly has hardly changed since grandma was a girl.

    Sure, there are plenty of brands of jelly available worldwide, but when it comes time to make a trifle or treat for the kids, Aussie parents can’t resist this familiar favorite.

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    B: Bowen mangoes

    An Australian variety of mango that isn’t grown anywhere else in the world, the Bowen is considered the best of the best.

    It was first discovered in the northern Queensland town of Bowen, hence the name, but is also known as Kensington Pride.

    Bigger and juicer than other varieties, Bowen mangoes account for 80% of mangoes produced in Australia. Some are exported but arguably not enough to cater for the huge number of mango-loving expats.

    To Aussies, mangoes are the taste of summer. No matter where we are in the world, the craving for a Bowen mango usually kicks in around Christmas.

    C: Chiko Roll

    This strange little deep-fried snack has been an Australian icon since 1950, when it was first sold by an enterprising boilermaker at football games.

    Inspired by Chinese spring rolls, the exact recipe is a little unclear but the combination of meat, veg and some unknown spices hits the spot.

    Best consumed with a couple of potato scallops and a soft drink, the Chiko Roll is the go-to for tradies on their lunch break or those 3 a.m. munchies on your way home from the pub.

    And the only place to get them is a typical Aussie takeaway joint.

    D: Dukkah

    Dukkah — a humble blend of crushed Middle Eastern spices, herbs and nuts from Egypt — has been embraced by Australian foodies.

    Its versatility is one of the reasons this condiment is so popular. Dukkah can be used as a garnish, a coating on a piece of meat or mixed with olive oil as a dip for bread.

    A number of producers have given the basic dukkah recipe an Australian twist by adding native ingredients, such as lemon myrtle, macadamia nuts, wattleseed, saltbush and pepperleaf.

    Expats can find many variations in Australian supermarkets and, fortunately, they’re often sold in packets small enough to sneak into a suitcase.

    E: Emu

    Australia is one of the few countries where it is considered perfectly acceptable to eat the coat of arms.

    Exceptionally lean and gamey, emu and kangaroo tend to be popular among adventurous chefs in Australia.

    But when living abroad, neither is easy to get your hands on.

    A number of restaurants and specialty butchers offer native meats, but the expense involved in raising emus, in particular, means it’s harder to come by.

    L: Lamingtons

    The Australian staple is named after Lord Lamington, the Governor of Queensland from 1896 to 1901.

    Arsineh Houspian

    Proving that Aussies love anything with jam and coconut, the lamington is the country’s favourite cake.

    Named after Lord Lamington, Queensland’s eighth governor, these delightful squares of sponge cake — dipped in chocolate and coated with coconut — have become nothing short of a culinary icon.

    There are entire websites (and an Australian Lamington Appreciation Society) devoted to the origins of the lamington and how to make them. Achieving the right ratio of chocolate, jam and coconut is essential.

    Source: https://edition.cnn.com/travel/article/australian-cuisine-expats

  • Here’s Why You Should Skip The Ibuprofen if You’re Hungover

    If you wake up with a headache after a night of overindulging, sometimes figuring out what painkiller to take can make the headache even worse. Taking acetaminophen (aka Tylenol) can lead to liver damage, but take note: you’re also not supposed to drink while taking ibuprofen.

    Ibuprofen drugs (like Advil) are part of the anti-inflammatory drug family known as NSAIDs, which can cause tears in the stomach lining if taken on an empty stomach. Add alcohol to the mix, and the potential danger is heightened. If you take ibuprofen when drinking more than the recommended amount for women (about two to three drinks), you increase your risk of stomach irritation and bleeding. This is especially true for people who are prone to ulcers.

    But wait! Taking Tylenol when you’re hungover isn’t such a good idea either, and aspirin has its downsides too. Acetaminophen can lead to liver damage if you take it in large doses for more than a couple of days. Heavy drinkers who take acetaminophen and don’t eat enough can overtax their livers. According to researchers at Harvard Medical School:

    If you drink a lot of alcohol — say, on a Saturday night — and take a normal dose of acetaminophen to deal with the hangover in the morning, you probably are not going to have liver problems. . . . The trouble starts when regular heavy drinkers take a lot of acetaminophen over a period of time — several days, at least, and maybe longer. (In this context, heavy drinkers are defined as people who regularly have three or more drinks a day.) A drinking habit and a poor diet often go hand in hand. Multiple high doses of acetaminophen are more dangerous for drinkers partly because their glutathione (an antioxidant produced by the liver that supports the immune system and might fight toxins) levels tend to be low because they don’t eat well.

    It may sound like popping a few Tylenols after a night or two of heavy drinking can’t hurt, but the risks associated with taking Tylenol after recreational drinking are somewhat blurry. A Food and Drug Administration (FDA) advisory group found in a review of its database and a large liver failure study that the median dose that led to liver failure was between 5,000 and 7,000 milligrams of acetaminophen per day — scarily close to the current daily limit of 4,000 milligrams (eight extra-strength Tylenol). The FDA group recommended lowering the daily limit to 3,250 milligrams (or 10 regular-strength Tylenol pills a day) to help prevent accidental overdose.

    So what’s a hungover, headache-plagued gal to do — besides not drinking so much in the first place? Since the jury is still out on the exact effects of combining Advil or Tylenol with booze, it’s probably best just to tough it out. While a recent study in rats found that coffee and aspirin are the best remedies for relieving hangover symptoms, it didn’t look at possible alcohol interactions — and it is known that taking aspirin with alcohol can increase your risk of stomach bleeding. If you’re looking to remedy a hangover, your best bet is to go natural with options like this fresh-pressed hangover juice or a yoga sequence to relieve your symptoms. Even better, help prevent a hangover the next time with these tips.

    Read more at https://www.popsugar.com.au/fitness/Dangerous-Drink-Alcohol-While-Taking-Ibuprofen-45925812#m6sweoVo45bvE3pf.99

  • American Man Vows to Drink Only Beer for 46 Days of Lent

    While many Christians are giving up meat, alcohol and other vices for Lent, one man has vowed to consume a liquid-only diet of just beer.

    Del Hall, who works for a brewing company in Ohio in the US, is set to drink an assortment of beer for breakfast, lunch, and dinner for more than six weeks until Easter Sunday.

    The beer aficionado told Fox 6 News he took inspiration from German monks in the 17th century who swore off solid food in favour of a diet of homemade hearty bock beer for the 46 days between Ash Wednesday and Easter Sunday.

    Mr Hall said people “think I’m crazy” but the army veteran admitted he was used to pushing past mental barriers and taking on unthinkable feats.

    He is keen to prove to himself this latest challenge is possible.

    “I’ve run a full marathon before, 26.2 miles [42km]. I’ve done… big challenges, but this seems very daunting, so I’m just curious if I’m up to the challenge if I’m gonna be able to do it or not,” Mr Hall, of Fifty West Brewing Company, said.

    What is Lent?

    For Christians, Lent is a holy time of sacrifice that begins on Ash Wednesday – a day after Pancake (or Shrove) Tuesday.

    It is a six-week-long event marking a time of repentance, fasting and preparation for Easter.

    It usually means giving up certain pleasures to emulate the sacrifice Jesus made when he entered the desert for 40 days.

  • Inquest Hears Darwin Man Died After Drinking Lean/Purple Drank

    A young man died at a Darwin house party after consuming a toxic cocktail of prescription pain killers, alcohol and a drink made popular by US rappers, an inquest has heard.

    Key points:

    • “Lean” or “purple drank” is a mix of prescription drugs and soft drink made famous by rappers
    • An inquest has heard it contributed to the death of a young Darwin man last year
    • The inquest continues tomorrow

    During the inquest into 22-year-old Fazan Khan’s death in January 2018, the court was told he regularly drunk the concoction known as “lean” or “purple drank”.

    “Lean has been linked to a number of fatalities in the United States,” counsel assisting the coroner Peggy Dwyer said.

    “It’s killed a number of prominent hip hop artists.”

    On the evening before he was found dead last January, Mr Khan and 14 of his friends had been celebrating triple j’s Hottest 100 countdown at a party in the Darwin suburb of Leanyer.

    Mr Khan had mixed up two bottles of lean — which is a combination of soft drink and prescription drugs — and drank most of their contents at the party.

    A friend said they also witnessed him taking the drug MDMA and anti-depressants, and drinking alcohol, before vomiting in the yard.

    The next day Mr Khan’s friends woke to find him dead, slumped against a cupboard on the kitchen floor.

    They attempted CPR but it was too late.

    An autopsy found toxic levels of oxycodone and MDMA resulted in Mr Khan’s death, and that his blood contained smaller amounts of codeine and alprazolam, commonly known as Xanax.

    At the time of his death, Mr Khan had also been taking a long list of prescription medication, including anti-depressants, Xanax and oxycodone, which one friend said he had been getting online.

      Photo: Fazan Khan was 22 years old when he died in January last year. (Supplied: Go Fund Me)

    Friends were unaware of risk

    One of the friends told coroner Greg Cavanagh Mr Khan had introduced him to lean, but he had already heard of it from “hip hop, rap artists, stuff like that”.

    Lean is especially dangerous when mixed with alcohol, Ms Dwyer said, along with being highly addictive.

    “The codeine in lean is a breathing depressant, as is alcohol, and when mixed the results can be fatal,” she said.

    “Signs of abuse include slurred speech, sedation, and drowsiness, also vomiting, headache and tremors.”

    But Mr Khan’s friends told the court they had no idea he had been at risk of serious injury or death.

    Mr Khan grew up in Darwin and attended local schools before starting an apprenticeship as a motor trimmer.

    The court heard he had been referred to a psychologist for anxiety symptoms in 2016 but had not attended his appointment.

    After injuries to his shoulder and back, he had started taking Panadine Forte, including tablets his mother noticed went missing from her prescription packet.

    “He was obviously a young man who had a lot of life to live, he was full of life, he was fun, he was caring,” Ms Dwyer said.

    Source: https://www.abc.net.au/news/2019-04-11/darwin-man-dies-after-drinking-lean-purple-drank/10993952

  • Victorian Health Authorities Want New Social Media Rules For ‘Influencers’ Selling Alcohol Products

    It’s time to call last drinks on ‘influencers’ using social media to sell cocktails, wine and champagne, VicHealth says.

    Victoria’s health promotion foundation looked into Australia’s top 70 Instagram influencers and found almost three quarters featured alcoholic drinks in their posts, but only a quarter fully revealed they’d been paid to do so.

    VicHealth Acting CEO Dr Lyn Roberts said the “underhanded” nature of the social media posts made it difficult for young people to know when they were being sold an ad.

    We also know that young people who like or follow alcohol brands on social media are twice as likely to drink at risky levels than those who don’t,” Dr Roberts said.

    “For every advertising dollar spent, young people drink three per cent more alcohol.”

    The research found big alcohol companies were using social media as a key tool to promote their products as cool and glamorous to an impressionable audience.

    And while there are no rules that stipulate influencers must disclose sponsorship deals, VicHealth says it’s time for that to change.

    VicHealth on Monday launched a Top Spin, a statewide competition encouraging young people to call out sneaky tactics used by the alcohol industry to influence them to drink

    Key findings of the research:

    – A total of 73 per cent of top influencers featured alcoholic drinks in their Instagram accounts in the past year. But only 26 per cent featured a fully disclosed sponsored alcohol collaboration with a brand.

    – Of the likely sponsored mentions (12 per cent), 61 per cent were disclosed and 39 per cent were undisclosed, meaning they did not feature a hashtag such as #sponsored #ad or #collab nor used the ‘Paid partnership’ option for brands on Instagram.

    – Influencer attendance at events sponsored by alcohol brands and posts containing branded glasses/cups further blur lines of what’s considered sponsored versus non-sponsored.

    – Little consistency in disclosing paid collaborations. The ‘paid partnership’ Instagram feature was rarely used for alcohol collaborations. A number of different hashtags are used, for example: #collab, #ad, #spon, #partner, #sponsored.

    – Some influencers don’t disclose a paid collaboration but use the official campaign hashtags, which denote a paid partnership. Some posts had hallmarks of a collaboration with no clear disclosure.

    – Alcohol brands prefer to partner with mega (100,000+ followers) and macro (10,000-100,000 followers) influencers to deliver an average of three posts for a sponsored campaign, usually in the form of the influencer posed with a bottle of the alcohol.

    – Cocktails, wine and champagne are by far the most popular types of alcohol featured.

    Source: https://www.9news.com.au/national/news-australia-social-media-influencers-alcohol-advertising-vichealth-calls-new-rules/b2e47b2a-ac70-4181-97d3-6caf29a951f5

  • SA’s Best Pub Burger Revealed

    The Feathers Hotel in Adelaide’s eastern suburbs has topped the SA Pub Burger Challenge, taking top prize for South Australia’s Best Pub Burger from the AHA SA for the hotel’s wagyu beef burger (pictured).

    The $24 creation by Chef Luke Brabin impressed the judges and features Wagyu Beef, smoked bacon, cheddar, tomato, lettuce, mustard, mayo, chimmi and crispy bits.

    It was the excellent flavour in addition to the presentation which made this burger a standout, and that is what you would go back to an establishment for. If the food tastes good, and it looks good, you’ll go back,” said judge Christine Stephan, after judging took place at Tasting Australia.

    “Overall the quality today has been amazing. Any of these burgers are worthy of being on their pub menu,” said Stephan.

    Feathers Hotel Venue Manager Andrew McDowell said he was thrilled with the result and commended Luke on his efforts.

    “We are very proud and excited to say that South Australia’s best pub burger can now be found in Adelaide’s eastern suburbs – right here at The Feathers Hotel,” Mr McDowell said.

    The other finalists for SA’s Best Burger were: Bellum Hotel, Mt Schank; Caledonian Hotel, North Adelaide; Cremorne Hotel; Golden Grain Hotel, Pinnaroo; Grove Hotel, Golden Grove; Hackney
    Hotel; Kensington Hotel; Lakes Hotel; The Pickled Duck, Modbury; Torrens Arms Hotel; and V Hotel, Virgina.

    “The Burger is often the signature of the Hotel, with venues putting their own spin and style as a point of difference” said AHA|SA CEO Ian Horne.

    “Hotel kitchens are keeping up with market trends to be more innovative and the quality of produce is immensely important. A burger is a highly sought-after menu item for patrons and along with other traditional pub fare, offers great value and is still incredibly popular,” said Horne.

    With over 50 entries received from hotels across the state, a blind tasting was held in March to determine the 12 finalists.

    The judging panel included SA Minister for Trade, Tourism and Investment, The Hon David Ridgeway MLC, Shane Wood of Holco Fine Meat Suppliers, Chris Stephan of Pen & Palate, Emma Shearer a TA Ambassador & The Lost Loaf and Adelaide chef Nicholas Finn. Master of Ceremonies for the challenge was celebrity chef Adam Swanson.

    The Feathers Hotel Precinct recently launched its new Greenhouse Restaurant, which also debuts a new menu and fine wine cellar, as well as its broader hotel refurbishment.

    Luke Brabin joined the Feathers Hotel Precinct as Executive Chef in late 2018. He trained under the mentorship and guidance of chefs including Cheong Liew, Simon Bryant, Luke Mangan, Tim Pak Poy, Josh Emmett and Gordon Ramsay.

    Source: https://www.theshout.com.au/australian-hotelier/food-beverage/best-pub-burger-revealed-by-hotel-association-aha-sa-feathers-hotel-chef-luke-brabin/

  • What You Need to Know about ‘Natural’ Wine

    Natural wine has been trending over the past decade or so, and these days certain wine bars, restaurant lists and retail stores are solely devoted to it. The latest annual poll from Wine & Spirits magazine in the US noted that diners are requesting natural wines at establishment restaurants such as Le Bernardin in New York City. As sommelier Aldo Sohm explained: “It’s different. That’s what they liked about it.”

    But what exactly is “natural wine”? Here are five things to know:

    1. There is no one definition of “natural wine,” and the term is controversial.

    The controversy is easy to spot. Nobody wants to acknowledge (or be accused of) making an “unnatural” wine. Natural wine’s champions emphasise minimal intervention by the winemaker in the vineyard and in the winery. This generally means no pesticides, herbicides or fungicides (no modern chemicals) sprayed on the vines, no cultured yeasts used in fermentation, and – in the extreme – no sulphur added to stabilise the wine.

    “There is no single definition, but the way we define it is that all the grapes in the wines we sell are farmed organically or biodynamically, fermented with native yeast, and bottled with minimal, if any, sulphur,” says Jeff Segal, co-owner of Domestique wine store in Washington DC, which specialises in natural wines.

    Sulphur is the controversial aspect of natural wine. It’s a natural substance, used for centuries to stabilise wine and prevent spoilage in bottle. But because it is an additive, natural wine’s early advocates campaigned against it. That led to a strong backlash among winemakers and critics who said the new movement was celebrating faulty wine.

    2. Natural wine isn’t new.

    “People who have been drinking wines all their lives have been drinking natural wines, they just haven’t been calling them that,” Segal says. “A lot of the world’s classic wines have been made with these principles for a long time.”

    Many natural wine producers are small family producers, making wine the way previous generations did, without modern chemicals or techniques.

    “I look for wines made with care, by families, by hand,” says Helen Johannesen, wine director for the Jon & Vinny’s restaurant group and proprietor of Helen’s Wines, a boutique wine shop in Los Angeles. “A lot of the wines I sell fall in a natural spectrum, in that there isn’t a lot added or taken away from them in the way mechanisation can do.”

    Natural wine celebrates ancient winemaking techniques, such as fermenting and aging wines underground in clay qvevri, the traditional method in Georgia. That country was the birthplace of wine, according to current archaeological research. The wine might also be aged in concrete eggs but never in new oak barrels – those are, after all, a source of added flavours not inherent to the grape or vineyard.

    3. Natural wine is anti-science. Or is it?

    Natural wine, at its extreme, rejects modern science and technology. Those interventions, chemicals and additives natural winemakers deplore have made modern wine reliably free of many types of spoilage and faults. Rejecting those tools and techniques for ideology’s sake often results in wines that are downright awful and unstable, spoiled by bacteria, reeking of bad vinegar. Modern winemaking has been so successful in eliminating these flaws that some people actually relish them simply because they are different.

    But it needn’t be this way. “It’s easy to let a bunch of grapes ferment and do nothing to prevent the wine from going bad, but it takes talent and effort to make a clean natural wine,” Segal says.

    Johannesen agrees. “A wine doesn’t have to be cloudy and [messed] up to be amazing to drink,” she says.

    Natural can be an excuse for lazy winemaking, and I am not just posing a straw man here. I have heard pretentious importers claim their wines were so natural they represented the “true terroir” of their region, while I could only conjure the terroir of a toilet bowl. And I have tasted electric and vibrant natural wines that seized my attention and held on until I drained the last drop from the bottle. That type of winemaking requires meticulous care, in the vineyard and in the winery.

    4. Even some adherents are leery of the term “natural wine”.

    While Segal and his partners embrace the natural wine label at Domestique, Johannesen is leery of adopting it for Helen’s Wines, even though her reputation is squarely in that camp.

    “Natural wine has become such a movement that I shy away from attaching my programs to a label like that, even though it simplifies to a consumer what I’m doing,” she says. “The basic foundation is organic farming. I don’t want to buy wine that has been exposed to a lot of herbicides and pesticides.”

    “We try to stay away from the term natural wine, even though we follow those principles of minimal intervention and natural yeast fermentation,” says William Allen, owner and winemaker at Two Shepherds winery in California’s Sonoma County. Two Shepherds has become a darling of natural wine fans.

    5. “Natural” has changed the discussion about wine.

    Despite its controversy and polemical aspect, the natural wine movement has contributed to an increasing focus on environmentally friendly viticulture and a hands-off approach in the winery. Sensing a market niche, some are producing experimental wines without added sulphur to challenge the accepted modern doctrine that wine needs sulphur to survive.

    So natural wine has helped shape the discussion of wine. And that’s a good thing.

    Source: https://www.goodfood.com.au/drinks/wine/five-things-to-know-about-natural-wine-20190331-h1d0rv