The World of Natural Wine

Aaron Ayscough is a British American writer based in Paris. Since 2010, he has written a blog and newsletter about natural wine called Not Drinking Poison. His writing about wine and restaurants has appeared in the Financial Times, T: The New York Times Style Magazine, Eater, and Meininger’s Wine Business International, among other publications. He is the English translator of two works by the French winemaker-scientist Jules Chauvet: Wine in Question and The Aesthetics of Wine. Ayscough has worked extensively as a sommelier over the past two decades, building wine selections for restaurants including Pizzeria Mozza (Los Angeles), Yard Restaurant (Paris), Chez la Vieille (Paris), Table (Paris), and Supernature (Monaco). He is presently studying viticulture at the Lycée Viticole de Beaune in France.

Contents
 
Part I: What’s Natural
Chapter 1: A Way of Thinking About Wine
Chapter 2: How Grapes Are Grown
Chapter 3: How Natural Wine Is Made
 
Part II: A Pantheon of Natural Wine
The Wines to Know
Chapter 4: The Beaujolais
Chapter 5: The Loire
Chapter 6: The Jura
Chapter 7: Burgundy
Chapter 8: Auvergne
Chapter 9: The Rhône
Chapter 10: Alsace
Chapter 11: Savoie and Bugey
Chapter 12: The Languedoc
Chapter 13: The Roussillon
Chapter 14: Bordeaux and the Southwest
Chapter 15: Provence and Corsica
Chapter 16: Champagne
Chapter 17: Natural Wine in Europe and the Caucasus
 
Part III: Enjoying Natural Wine
Chapter 18: How to Taste Natural Wine
Chapter 19: How to Serve Natural Wine
Chapter 20: How to Find Natural Wine
 
Appendices
Acknowledgments
Index