|A kieselguhr filtration system.|
I love natural wine. But I understand why the phrase "natural wine" and the sulfur discussion it entails can sometimes infuriate even its own supporters. In natural wine circles, the wine conversation has become so fixated on sulfur that other, equally fundamental questions are often getting overlooked. I refer mainly to the F-word: filtration.
I've been perplexed to see journalists and sommeliers I respect embracing filtered natural wines. And I was recently disappointed when one of my favorite wine writers, New York Times critic Eric Asimov, in his recent blind tasting of 2014 Morgon and Fleurie, duly quoted Kermit Lynch - the original champion of unfiltered wines - before awarding the two highest scores to plainly filtered wines.
To be fair, blind tastings are tough.* Beaujolais, and gamay overall, begins with a reputation for lightness, which might cause some tasters to presume a filtered wine is naturally light. But one of the more noble challenges of wine appreciation lies in preserving one's palate from habituation to technological shortcuts in vinification. This includes filtration, no less than sulfur overdoses or lab-cultured yeasts. In each instance, the potential quality of a wine is being sacrificed for the sake of a regularity more amenable to industrial distribution norms. The fact is that Kermit's 1980's crusade against wine filtration is still relevant today - particularly with regards to gamay, which seems to lose more from filtration than many other red varieties. Filtration of gamay is stylistically determinative: once you become attuned to it in a wine, it's as obvious as the difference between the burnish of real wood and the sheen of a plastic substitute.