Freestyle Catalan wine

I have long had a concern as a wine taster. I have a hard time recommending many of the freer or more ‘natural’ wines. Any deviations a wine shows, whether in oxidation, farmyard, leather or ‘mousy’ flavours or recollections of cider, are immediately penalised by my brain. I would like to be more sensitive to this trend, but probably because of my training I am not able to cross the border and accept these deviations as positive, desired and valid stylistic characteristics.

Fortunately, I know and admire many colleagues...