评论
打印
Yeah.That’s why not all wine is actually vegan.
好的。这就是为什么并非所有葡萄酒都是纯植物的原因。
Yeah, yeah. And so natural winemakers insist on creating wine using as few of these interventions as possible.
是的，是的。并且，天然酿酒师坚持尽量少地使用这些干预措施来酿造葡萄酒。
So at minimum, that typically means only using natural yeasts, and some will go so far as to say nothing should be added.
所以至少，这通常意味着只使用天然酵母，有些人甚至会说什么都不应该添加。
Tell us about Frank. How did Frank get into the natural wine making business?
给我们讲讲弗兰克的故事。弗兰克是如何进入天然葡萄酒酿造行业的？
So, Frank grew up in a family that loved wine.
弗兰克在一个热爱葡萄酒的家庭中长大。
And then because of his love of wine, he became a wine agent, traveled all over the world, and in particular Europe tasting different wines.
然后，因为他对葡萄酒的热爱，他成为了一名葡萄酒代理商，游历了世界各地，尤其是欧洲，品尝了不同的葡萄酒。
And he sort of had a moment of insight when he traveled to Georgia and met with a number of winemakers there who were really making what he considered to be beautiful wines using ancient techniques.
当他前往佐治亚州，与那里的一些酿酒师会面时，他突然有了灵感，这些酿酒师真的在用古老的技术酿造他认为非常美妙的葡萄酒。
Things like aging the wines in clay amphoras that were buried underground.
诸如此类的事情，比如将葡萄酒放在埋在地下的粘土双耳瓶中陈酿。
And so, Frank decided to try making wine in this way.
于是，弗兰克决定尝试用这种方法酿酒。
Frank is a very philosophical person, and so he began thinking about how to make wine by developing a philosophy of wine making, and then he started traveling to try to figure out where can I grow grapes that will allow me to express this philosophy that I’ve developed.
弗兰克是一个非常有哲学头脑的人，因此他开始思考如何通过发展葡萄酒酿造哲学来酿造葡萄酒，然后他开始旅行，试图找出在哪里可以种植葡萄，让他能够表达想所发展的这一葡萄酒哲学。
He settled on Italy and in particular Sicily because he loved the volcanic soil there.
他选定了意大利，尤其是西西里，因为他喜欢那里的火山土壤。
He thought that would result in really interesting grapes, and he committed to making wine in a completely no intervention way.
他认为这样酿造出非常有趣的葡萄酒，于是他致力于以一种完全不干预的方式酿酒。
So nothing added, nothing subtracted.
所以，没有添加任何东西，也没有减去任何东西。
Was he the first to do this or one of the early adopters, I guess?
我猜他是第一个这样做的人，还是早期采用者之一？？
Natural wine had been made since the 1960s in the Beaujolais region of France.
天然葡萄酒自20世纪60年代以来一直在法国博若莱地区生产。
However, at the time when Frank started making it, it was still really a niche market, and particularly in Italy and especially in Sicily.
然而，在弗兰克开始制作它的时候，它仍然是一个非常小众的市场，尤其是在意大利，特别是在西西里岛。
So, Sicily was a region with many winemakers, but they typically made quite low quality, inexpensive wine that was just sort of for personal or domestic consumption.
所以，西西里岛是一个有很多酿酒师的地区，但他们通常生产质量差、价格低廉的葡萄酒，只是用于个人或家庭消费。
And so he was known as one of kind of the godfathers of Italian natural wine making.
并且因此他被认为是意大利自然葡萄酒酿造的教父之一。
Okay. Can you describe a little bit about the operation that he was running?
好的。你能稍微描述一下他是如何操作的吗？
I want to get to the point, at some point talk about how was he able to scale this because it seems like a very laborious process.
我想开门见山，谈谈他是如何做到这一点的，因为这似乎是一个非常费力的过程。
It is, and when he started the winery, he was committed to doing everything by hand, including bottling, corking, labels.
当他开办酒厂时，他致力于手工完成所有事情，包括装瓶、塞瓶塞、贴标签。
As the interest in his wine started to develop, he began producing more and more, and then he slowly began expanding his operations by buying plots of land throughout the region.
随着人们对他的葡萄酒兴趣开始增长，他开始生产越来越多的葡萄酒，然后他慢慢地开始通过在整个地区购买土地来扩大他的业务。
And he slowly started to modernize some of his processes, but he really remained committed to both slow growth and to natural wine making principles.
并且他逐渐开始使他的一些流程现代化，但他仍然致力于缓慢扩张和自然酿酒原则。
