Care for something wild? Natural wines go upmarket

GENEVA – Pontus Elofsson, head sommelier at Copenhagen’s Noma restaurant, ranked best restaurant in the world for the past three years, swears by them: natural wines. These are the wines with “nothing added, nothing taken away” – no sulfites, no foreign yeasts, no added sugars, no enzymes.
Traditional wines, on the other hand, are “corrected through additives and techniques.” The “wilder the wine,” the better it pairs with the uncluttered, Scandinavian-inspired cuisine of Noma’s chef Rene Redzepi, says Elofsson.

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