Sparkling natural wine, cider, or kombucha, there is a boom fermented drinks in Mexico

Kombucha is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast. Juice, spices, fruit or other flavorings are often added. Wikipedia

Call it sparkling natural wine, cider, or kombucha, there is a boom in “fizzy” drinks. In Mexico, as in the rest of the world, it only takes one Instagrammer announcing that he improved his health by drinking kombucha to unleash a cascade of likes and comments.

Currently, any product labeled as an organic, artisan, or healthy item has a guaranteed place in the cupboards of wellness addicts, but also when it comes to good quality food or drinks, they have won the hearts of those who spend hours looking for something exceptional. What sounds the most these days are ferments. A conservation technique that consists of the degradation of organic matter thanks to a microorganism (fungus, bacteria, or yeast). Be careful, it is not spoiling, it is controlling the sugar and oxygen so that the grapes become good wine.

Every day we consume ferments – cheese, beer, or yogurt – but now we want all of them. Its demand has generated several projects in Mexico City, some focused on refreshing fizzy drinks.

The old champagne, which used its cork to choose the protagonists of the next wedding, is out of date, its place is now occupied by sparkling natural wines, known as pét-nat (pétillant naturel, in French). They are easy to identify because they are young wines —white, rosé, or red— that are usually covered with a cork.

For some years now, it has been possible to find them in various restaurants, in small specialized stores such as Escorpio and Vinos Chidos, and in Loofok, a natural wine winery, located in the Doctores neighborhood, founded by Gaëtan Rousset.

Rousset grew up in Lyon and has lived here for more than a decade; During one of his visits to France, he became obsessed with natural wines made with ancient techniques and decided to bring them to Mexico. He approached winemakers far removed from industrialization and devoted to alchemy: dependent on quality inputs, on time to achieve a good fermentation, and on their palate to create delicious juices.

Source: El País

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