Niels van Laatum (@NEZPOURVIN) shares a wine discovery every time. He wrote a book on natural wine, gives wine lectures and travels the world in search of that one exceptional bottle, region, grape or winemaker.
'I'll tell you honestly, non-alcoholic wine, I don't have much with it. Let's also especially not call it wine. Different discussion. It's more that there are so many interesting and better alternatives. I'm thinking of artisanal fruit or vegetable juices, kombucha or kefir. Fermentation is always a plus in the taste experience. A while ago, for instance, I stumbled across Feral, a fermented botanical drink from the Italian Dolomites. A combination of organic vegetables, herbs, spices and wild-picked fruit. There are four (still) varieties with red and white beetroot as a base and different flavourings for spice, character and variation. Think hops, pepper, thyme, ginger, et cetera. Damn well made, a new take on 0.0 ánd serious company with a meal. The word feral means 'wild' but the three young farmers, brewers and scientists of this startup do just neatly send your drink pack from the mountains to the Netherlands.'
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