« I Think You Would Like My Wine | Main | Clifton Fadiman »



Steve Edmunds

wow! Is there an English translation?


So, at midnight on Dec 31 we could toast by saying "Happy New Yeast"

Kevin Hamel

The problem with letting indigenous yeasts drive is that they are usually unlicensed and often under the influence, and, well no one wants their wine to be slapped with a DBI (driven by indigenous).

Vinos Ambiz

I heard from a reliable source in the NWRM (Natural Wine Resistance Movement) that they're planning to release a new feral yeast that mimics the blandness and lack of complexity of industrial genetically engineered yeasts.

Adam Lee

First off, it is a sales pitch. Companies that sell wine related products use sales pitches all of the time (as do other companies and, dare I say it, even an occasional wine writer).

That being said, if indigenous yeast are truly "wild" or "feral" then I don't see how anyone can say they always provide anything (positive or negative). If, however, a winery's uninnoculated ferments perform the same year over year, vineyard over vineyard, then I would think the yeast may well be indigenous to the winery (in which case it could be isolated and eventually sold).

That all, of course, is limited to one yeast that is the main driver of fermentation --- in fact there are multiple yeasts active at some point in vitrually all ferments.

Adam Lee
Siduri Wines

frank schmidt

Wild yeasts are almost certainly a mixed population, with each strain occupying a specific niche. Think about sourdough or yogurt - the culture (and the properties of the product) will change over time. You can't make San Francisco sourdough in Peoria, or Greek yogurt in Houston. In fact, I would guess that much of what we call "terroir" is related to the microbial population of the area rather than soil per se.


Hello Frank, Yes, I do agree with you which is why I find this pretty funny and wonder who is actually buying it. Terroir when it comes to wine, at least, does mean more than just the soil, but the whole complete package.


I'd be curious to see who is using this as part of the innoculation process in their wines- and what the wine tastes like . . . One assumes that if people are making "test tube" wines, that they would know enough chemistry to avoid pitfalls even if they use this product. . . .Sill, very scary!!


opps- still.


Hi Ben, more funny than scary? I mean the thought process is rather scary, whoever thought that this was a great idea, and a way to market a yeast, is a scary. But the actual meaning of it is silly. Or maybe I'm just in a silly mood!

Account Deleted

Hi... I read your post and I want to say that the prank converted into reality and then it will become a good thing for wine. I like your experiment and I appreciate you for your effort.


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

My Photo
I'm hunting the Leon Trotskys, the Philip Roths, the Chaucers and the Edith Whartons of the wine world. I want them natural and most of all, I want them to speak the truth even if we argue. With this messiah thing going on, I'm trying to swell the ranks of those who crave the differences in each vintage, celebrate nuance and desire wines that make them think, laugh, and feel. Welcome.

And, if you'd like a signed copy of either THE BATTLE FOR WINE AND LOVE OR HOW I SAVED THE WORLD FROM PARKERIZATION or NAKED WINE, feel free to contact me directly.