What would you sacrifice for the perfect vintage? Can ancient pagan rituals and biodynamic winemaking create something truly extraordinary—or terrifying? In this conversation from the Unreserved Wine Talk podcast with Natalie Maclean, award-winning author J.F. Penn discusses the inspiration for her folk horror novel Blood Vintage, set in the vineyards of Somerset, England. We explore the dark side of viticulture, from poisonous plants and blood sacrifices to the hard realities of small-scale winemaking and the mysterious practices of biodynamic agriculture. J.F. Penn is the award-winning, New York Times and USA Today bestselling author of thrillers, dark fantasy, crime, horror, short stories, and travel memoir. Jo lives in Bath, England and enjoys a nice G&T. New Zealand wine memories. Pinot Noir tours in South Otago, including Mount Difficulty and Peregrine Vineyard, paired with wild venison and legendary Bluff oystersThe birth of Blood Vintage. How a tour of Woodchester Valley vineyard, frost candles, and a note in the ancient Domesday Book sparked a dark storyEnglish wine’s climate change renaissance. How warming temperatures are making England’s sparkling wines competitive with Champagne.Inside biodynamic winemaking, inspired by a visit to Limeburn Hill Vineyard, Chew Magna, Somerset. From burying cow horns to dynamisation rituals and creating a self-contained ecosystemThe dangers and romance of viticulture, and for more on this, check out the interview with Caro Feely, The Taste of Place.Folk horror and the ‘terroir’ of terror. Exploring the question at the heart of the book: What would you sacrifice to create (or taste) the perfect vintage? You can find Blood Vintage on all platforms in all formats now. This discussion was first broadcast across two episodes on Unreserved Wine Talk with Natalie Maclean in Oct 2024 [Blending biodynamics and suspense; Wine and folklore]. You can also watch the full interview on video. Transcript of the interview Natalie: Jo (J.F.) Penn is an award-winning New York Times and USA Today bestselling author of horror, thrillers, dark fantasy, crime, and travel memoir, as well as short stories. She’s also an award-winning podcaster. Her podcast is amazing, by the way—The Creative Penn. I listen to it every week, and you should too, if you have any interest in books or reading. She has a Master’s in Theology from the University of Oxford, and her latest novel is called Blood Vintage. It’s a folk horror story set in an English vineyard. I just finished reading it and it’s wonderful, Jo. You are joining us now from your home in Bath, which is nestled in the beautiful countryside of Somerset, England, about a hundred miles west of London. Welcome, Jo. I’m so glad you’re here with us. Jo: Oh, I’m so excited, Natalie. An excuse to drink wine with a friend! New Zealand Wine Experiences Natalie: Before we dive into your book, tell us about the Pinot Noir tours and festivals in the South Otago region that you attended while you were living in New Zealand. Jo: I lived in New Zealand for six years, from 2000 to 2006. It was one of those mid-twenties “go backpacking, fall in love, stay, get married, get divorced, get remarried” stories. You understand? Natalie: Oh wow, you were busy! Jo: Yes, exactly. But I did a Pinot Noir tour in South Otago, and it is quite a famous region for the Pinot Noir grape. I wanted to tell you about two particular vineyards. One is called Mount Difficulty, which is a wonderful name in that region because the mountains—the Remarkables—are really high and it’s a pretty hardcore walking region, skiing region in the winter. And the other one is called Peregrine Vineyard. It’s a beautiful region for the nature, but Peregrine have created this incredible architecture. The roof of the winery is shaped like the wings of a peregrine falcon, and I particularly remember that tour. For people who don’t know, it’s out of Queenstown in the very southeast of New Zealand. So it’s really far south. Gets very cold in the winter, but highly recommended. And you are the best at pairing, but I was going to pair it with New Zealand wild venison, which is something you get a lot of around there. Have you tasted the New Zealand Pinots? Natalie: Oh, I love them. New Zealand is better known for Sauvignon Blanc, but I think the Pinot Noirs are even more spectacular. They’ve got this nervy, edgy acidity that I love. It’s almost like the wine vibrates in your glass, and it’s so food-friendly because acidity is to wine what salt is to food. It brings forward flavor. Gorgeous wines, absolutely. Jo: Since you mentioned the Sauvignon Blanc, I also wanted to recommend a very specific New Zealand oyster as a pairing with that, which is the Bluff oyster. And I think you like oysters, right? Natalie: I write about them, yeah. It’s the one thing I can’t get past—it’s a texture thing. But anyway. Jo: Okay, for people who love oysters...
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