Why Noma serves natural wine

As if natural wine needed a boost right now along comes this interview on eater.com with Noma's wine director Pontus Elofsson on why Noma has turned its back on Bordeaux and is serving natural wines, mainly from Austria, Germany, Champagne, Burgundy and the Loire.

He's quoted as saying "Around 2006 I started to realize the wines with the least amount of intervention, chemicals, and techniques involved had an energy and focus that many of the conventional wines did not. I also started to realize that the wilder the wine, the better it paired with René's food."

Bordeaux, he says does not and is, in Elofsson's view, "probably the biggest chemical factory in Europe."

Whoa - stirring stuff! Read the rest of the interview here.

And download the wine list here.

. . .and now biodynamic wines at Harvey Nics!

If you had any doubts that there was a natural wine bandwagon rolling just check this: Harvey Nichols has put a list of biodynamic wines into its revamped flagship restaurant in Knightsbridge.

According to a press release I've just received:

The extensive wine list at Fifth Floor Restaurant now features a brand new range of 30 biodynamic wines and Champagnes . . . In recent years, some of the internationally renowned estates have started producing biodynamic wines with great success and Majorie Cropp [the Fifth Floor sommelier] is excited to be able to present these wines to Harvey Nichols diners. Champagnes include Jérôme Prevost, La Closerie Les Béguines, Pinot Meunier; whites include Meursault, Domaine des Comtes Lafon, Burgundy, France, 2005 and reds Flor de Pingus, Ribera del Duero, Spain, 2008.

Not sure what I think about this. Great that more people will get a chance to drink biodynamic wines but not sure I want them to be chic. And will there be enough genuinely naturally made wine to satisfy this new demand?