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#30 Why Brimstone Matters

#30 Why Brimstone Matters

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  • Author: NOBLE ROT
  • English language
  • Publication date: 10/2022
  • Weight: 650g
  • Number of pages: 116

Are the sulfur wars – the exhausting ideological battle over the addition of SO₂ that has polarized the natural and traditionalist wine scenes – finally coming to an end? Judging by the recent softening of rhetoric in formerly purist circles, we dare to hope so. Here at Rotter Towers, we've always favored open-mindedness over generalizations, celebrating the best zero/low sulfur wines alongside the decidedly unnatural classics of the 70s and 80s. That's why we We are delighted that differences of opinion on one of the most important methods of wine preservation and hygiene are giving way to common ground. Here we explain how adding a tiny amount of sulfur can reduce the number of mousey, oxidized or other wines.

Also in this issue... interview with rapper and actor Kano - aka Sully from Netflix's gangster classic Top Boy - and the TV star who almost single-handedly taught Britain how to cook, and most certainly to your mother: Delia. Another culinary legend, Angela Hartnett, chats to the icon - for whom, like Pelé, one name is enough - about everything from his BBC beginnings to owning Norwich City FC, while Kano s pours out his burgeoning love of wine.

...we travel to Saint-Joseph, in the northern Rhône valley, to meet Jean-Louis Chave and Jean Gonon, and we present Sciaccarellu in Corsica, the smallest estates in France, the wine district of New York that you shouldn't call Dimes Square, as well as the old-school wineries in Napa that are bought up late.

Elsewhere, Henry Harris declares his love for fatty foods, Alice Feiring reflects on temporarily losing her sense of smell, Marina O'Loughlin critiques Vasco & Piero's Pavilion, Antisocial Agony Uncle John Niven answers readers' questions , Brawn's Ed Wilson kicks off our new series on cooking with wine, Kate Spicer tells us why she can't love a restaurant that doesn't love her dog, and Simon J Woolf reports on how winemakers avoid the use of new oak. Take out the barrel!

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