As opposed to fast wine?!?!

I have no clue here!

I had to look it up. Apparently slow wine is simply wine made without today's usualy commercial production methods. No filtering, pumping, or settling agents.

Which means it takes longer to be ready to sell, it's cloudy, but supposedly retains more antioxidants.

Because, you know, everyone I know who drinks wine drinks it purely for the antioxidants.

But what do I know, the only wine I like is blueberry wine.

OH MY FLIRTY GOODNESS!. Slow Wine, cloudy with the crud we actually spend money on filters to get rid of currently. Sounds on par with tea with the tea leaves glopped on the bottom and bits floating around in the cup. Yummy.
I cannot think of a more brilliant marketing idea, unless perhaps a company selling discounted electronics were to suddenly alienate the PC market! Wowzer.

When I saw the picture I was afraid that it was some kind of packaged, powdered, wine concentrate, that required reconstitution with water before drinking. But then I thought: no, that would be instant wine, or something like that.

slkygrl wrote:OH MY FLIRTY GOODNESS!. Slow Wine, cloudy with the crud we actually spend money on filters to get rid of currently. Sounds on par with tea with the tea leaves glopped on the bottom and bits floating around in the cup. Yummy.
I cannot think of a more brilliant marketing idea, unless perhaps a company selling discounted electronics were to suddenly alienate the PC market! Wowzer.

I take it you prefer Tang or Kool Aid to fresh orange juice.

Slow (natural?) wine can be taken to ridiculous extremes. Winemakers who act like there are no learned techniques for guiding fermentation and elevage are beyond dumb. But it's generally a good idea to make wine and food less processed. Wine isn't a soft drink that can be mixed up on demand. Grocery store wine is grapes with many additives and adjustments to make a bland homogeneous product. It rarely resembles wine--it is simply a fermented grape alcohol beverage.

Another aspect of this particularly true of wine in CA and the new world is how early they release vintages. Often the wines are very ripe and oaky which gives them flavor and softness, but compromises balance. If wineries would slow down a bit, they could let wines rest another year before release to soften. Then they wouldn't need to make wines so they're soft in year 1. Of course, there are economic factors involved--inventory has a cost, and selling in tasting rooms favors up-front flavors and approachability.

gcdyersb wrote:I take it you prefer Tang or Kool Aid to fresh orange juice.

Slow (natural?) wine can be taken to ridiculous extremes. Winemakers who act like there are no learned techniques for guiding fermentation and elevage are beyond dumb. But it's generally a good idea to make wine and food less processed. Wine isn't a soft drink that can be mixed up on demand. Grocery store wine is grapes with many additives and adjustments to make a bland homogeneous product. It rarely resembles wine--it is simply a fermented grape alcohol beverage.

Another aspect of this particularly true of wine in CA and the new world is how early they release vintages. Often the wines are very ripe and oaky which gives them flavor and softness, but compromises balance. If wineries would slow down a bit, they could let wines rest another year before release to soften. Then they wouldn't need to make wines so they're soft in year 1. Of course, there are economic factors involved--inventory has a cost, and selling in tasting rooms favors up-front flavors and approachability.

I'm wondering if you or anyone has any idea how different or similar this is to Kent Rasmussen's intention (and he's started I think) to move back from large scale production to old-fashioned equipment? I think he just recons something gets missed in the process with the bigger machines / vats.