Spilled

The popularity of natural wine has taken the food and wine world by storm, and this book takes readers on an insider’s tour of the wineries, and into the farmhouse kitchens, of the most important and influential natural winemakers of our time.

An important parallel to the slow food and farm-to-table movements, natural wine follows the principles of permaculture and organic agriculture. Celebrated as an alternative to industrialized wine making, natural wine is produced with minimal intervention, allowing the unique taste of the grapes, and the land on which they’re grown, to shine.

This book profiles the stars of the natural wine world, providing the reader with an insider’s view of how they create their wines. The authors bring readers into their culture, giving an authentic look into the winemakers’ techniques and creativity, as well as to their tables for the home cooked meals they like to make after a long day working in the vineyard.

The book also explores the most important winemaking regions of France and Italy, explaining the characteristics of each before diving into the wines of the individual producers.

With artful photos showing the process behind some of the best wines being made today, favorite recipes from each of the winemakers reflecting the food culture, and knowledgeable essays explaining the winemaking techniques, this is must-have book for anyone who loves wine.

About the Authors

Stephanie Mercier Voyer is a cookbook author, journalist, editor, and producer working in food and wine. She contributes to such publications as Elle Canada, Enroute Magazine and Growers & Co Magazine. Her previous books include the cookbooks Salad Pizza Wine and Elena & Friends. She also creates, produces, and writes documentary shows for television and digital platforms.

Zev Rovine is one of the most important and influential natural wine importers and distributors in the U.S. In 2007, he launched the Brooklyn-based Zev Rovine Selections, which now represents more than 150 producers in countries ranging from Canada to South Africa. His work to position natural winemaking as a historically proven means to express terroir has helped bring the category into the mainstream conversation.