This week I have a story about zero-zero wine, which is a subset of natural wine that – if you can believe it – is even more radical. While some natural wines are made with small amounts of sulfur, a preservative, and other minor interventions, zero-zero wines are characterized by a commitment to add nothing at all. “Nothing added and nothing taken” is the motto of the movement.
It’s not a new concept at all, but I wanted to explore the zero-zero scene now because there seems to have suddenly been a proliferation of Philosophy-respecting Northern California winemakers – over 20 new ones in the last few years. years, by my account. With the advent of a new bar in San Francisco that exclusively serves zero-zero wines, it seemed like we had reached an inflection point.