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Biodynamic Alsatian wizard Xavier Engel on his alternative approach to fermenting sparkling wine
GRAPE: Unfined/Unfiltered
English - January 20, 2019 08:00 - 5 minutes - 2.42 MB - ★★★★★ - 6 ratingsFood Arts Society & Culture Places & Travel wine travel sommelier wine tasting culture food drink restaurants wine business distribution Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: The great Ken Wright on 2017 in Oregon's Willamette Valley
The most interesting discovery during our time in Alsace was learning about Xavier Engel's unique approach to making sparkling wines. We’ve long celebrated Engel's bubbles for their rich mouthfeel and fine carbonation but weren’t aware that he was doing something completely unusual to accomplish this result. In this clip Xavier explains his philosophy of growing on “cool” soils in order to harvest at a high enough brix level to have the ability to achieve secondary fermentation with natural grape sugars.