Natural wine fair has French star, ‘acai wine’ and ‘liver burial’ party

“UVA, Y NOTHING”, Mónica Zas, from Spanish Bodegas Cueva, tells which is the only ingredient of the wines he brought to Naturebas.

The 13th edition of the Wine Fair that takes place this Saturday (21) and Sunday (22) at the Biennial Pavilion, in Ibirapuera Park, in São Paulo, values ​​the natural production of this fermented that usually reaches the shelves of the market clogged with chemical additives.

There, no. The more organic, the better. Grape, and nothing more, as it sums up, one of the 180 producers who offered more than 3,000 wines on display. In addition to the abundant Brazilian card, there are bottles of countries such as Argentina, Belgium and Slovenia.

The big star is the French Jean-Pierre Robinot, a pioneer in the field and expert “in a very crazy thing”, as he defined Sheet The creator of the fair, Lis Cherry. “He bets on older wines, which he keeps in a ‘basement’ under the mountain.”

Pop words in the pavilion: biodynamic, ancestral, sustainable. Vivian Vitorelli, from the gaucho Casa Viccas, says that “Industry Wine” uses chemical tricks to achieve a more standard flavor, such as correcting the acidity of the grape fermentation process. “We make the cleaner wine as possible.” The slogan on the plate: “Sincere wines made with love” —Tet R $ 140 the bottle.

The general consumer does not always adapt immediately. Badly comparing, it is like the appeal of ultra -processed foods, especially the rich in fat and sugar. It is easy to get addicted to this composition.

Another partner of Viccas, Sara Valar says that if it rains a lot in the region, the acidity of the grapes can be higher, for example. Natural production will not appeal to chemistry to standardize the taste. “We don’t put anything.”

Reeducating the taste is valid for wine consumption as well. Sara remembers a comparison made by Lis cherry, the creator of Naturebas, between “real” orange juice and the box. Right away, you can “beat weirdness”, for those who got used to the second, prove the first.

Who goes to this fair, however, wants to buy the drink with the lowest possible intervention. These are hours roaming the booth in a booth. Some of them have a potential client bucket “discard” the tested wine-make a mouthwash with him, to feel it in the mouth, and to spit it in the sequence. It is a technique not to get very drunk, as there are many evidence in sight. There is also water to the hills to slow alcoholic spill.

Florisa Vinhos da Amazônia does not make wine technically, as it does not use grape. The producer Marcos Vieira, from Acre, makes fermented drinks from fruits in the region (up to R $ 120 each). He exposed the “Cupuaçu Wine” at the Fair and the “Acai Wine” – the label translates wine to English, keeping an eye on export.

His friend Barbara Barros, Sommelier, explains that the “freshest and most acid” is “a nose cupuaçu bomb.” Already the acai “has a earthly note, has more weight and mouth, to use the language of wine”.

Dentist Thiago Gimenes, 39, has an Instagram profile where he tests his skills like Sommelier, Vin Academy’s Essence with 85 followers. It is at the fair to know more of the Natural Natural Niche. “As if they were raw wines,” they are not “for most people,” quite distinct from an Argentine “Malbec with wood taste” that prevails in popular consumption, he compares.

There are so many new labels to know that, if you are not careful, the person goes from the point of drunkenness. “In the end there is a gang by shame,” he says.

The name chosen for the closing party of the event is symbolic: “Burial of the livers”, at Cineclub Curtain, on Sunday night. Those who paid a ticket to the Biennial Pavilion have a guaranteed entry, and to the outside are charged R $ 60.

Not only wine lives Naturebas. A spin through the fair will also go with various organic products, from cocoa tea to handcrafted cheese.

Nutritionist Fernanda de Almeida, 40, married to Sommelier Thiago, stopped in a tent of gourmet chocolates. He tasted a sample of the 100% cocoa bar, which found bitter, then rebuild with a honey bread flavor.

Arcelia Gallardo, owner of Mission Chocolate, moved from California to Brazil for wanting to live closer to cocoa producers. It incorporated Brazilian fruity into production: the 60 grams bars, R $ 36 each, come in flavors such as guava, lemon rapadura, cupuaçu, sweet rice, french toast and romeo and juliet.

Daniela Nascimento represents another brand of chocolates, the succupiras’ farms, which makes “biodynamic agriculture”.

It is a concept that “goes beyond organic agriculture” and “works with rhythms of nature,” she said. “Consider subtle forces, the influence of the moon, the planets, of gravity,” which “enhances the formation of fruits,” he says. A technique involved: spray ground quartz crystals in the plantations.

For those who want to get into this vibration, there are still tickets for the second day of Naturebas, at $ 239. The customer gets a bow for unlimited tasting.