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Chapter 18-2
“No. No, no, no.” Millie shook her head vigorously. “You can’t do that. It’s cheating.” Jason snorted. “No, it’s not. It’s what every good winemaker does to get consistent, predictable results. “But Pét-Nat is called Méthode Ancestrale for a reason. There was no pitching the yeast in seventeenth-century France. “But you do understand that wild fermentation not only takes longer, but it’s unpredictable. Those bottles you didn’t like from last year’s harvest? Why do you think that is? Wild yeast introduces funk, and sometimes – like in some of your bottles, the ferment stalled.” “But I like funk,” she countered, voice rising. “But the average drinker doesn’t. C’mon. Even you didn’t like some of your bottles. The key to great wine is consistent, predictable, measurable action.” “The key
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