Nitoto’s instinct for unconventional beverages was no fluke. She is the visionary founder of Free Range Flower Wines, a budding (ha!) brand of wines made from fermented organic flowers. I’m impressed: I think she is an innovative and inspired winemaker and the wines are exciting.
Nitoto studied biology at Mills College in Oakland, Calif., intending to intern at local wineries. When she couldn’t get an interview, she turned her focus to nutrition and health, consulting with nonprofits. She also studied herbal remedies, which led her to make her first flower-wine experiment: a jar of lavender wine. “It was strong but good,” she recalls, more of an elixir to help a friend suffering sleepless nights than a beverage to drink with dinner.
Nitoto’s research led her to a discovery. “Wine is not a grape; it’s a process,” she explains. “A lot of people ask me, ‘How is this wine and not something else?’ It’s a fair question, especially in the United States.” Books she read from other parts of the world describe wine as made from fermented fruits, honey or flowers.
هذه القصة مأخوذة من طبعة March 31, 2022 من Wine Spectator.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة March 31, 2022 من Wine Spectator.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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