Articles

Here at Living Wines we love to write articles to explain our philosophy regarding the natural wines we import. We also like to address interesting questions relating to winemaking, vineyard management and the matching of food and wine.

We encourage you to read these articles and to share them with others but would ask that if you quote these articles that you acknowledge their source and provide a link if possible.

A new look at terroir

Everyone talks about the terroir they detect in wines, but the definition of terroir has been very limited. In this article we look at the current definition and then expand it to include the living things in the vineyard and in the soil which have as much effect on the finished wine as the climate and the soils.

Minerality in wine – Part 1

What does the term minerality mean and how is it exhibited in wines? Are there really minerals in the wine or is it just a perception? The article also discusses the fifteen essential elements required for the health of vines and how they are absorbed by the vines.

Minerality in wine – Part 2

This article is an extension of the previous one and addresses the vital role that mycorrhizal fungi play in the absorption of essential elements from the soil by vines.

Just add oxygen – Reflections on the allure of oxidative wines

Some reflections on oxidative wines such as the white wines and yellow wines of the Jura and why they have become so popular.

Aromas and flavours in wine: Part 1

This is an article we wrote to explain the complex processes that occur when we smell a wine and how the brain constructs an aroma based on learned experiences. It also shows why different people smell different aromas in the same wine.

Aromas and flavours in wine: Part 2

This is the second part of an article we wrote to explain the complex processes that occur when we taste a wine and how the brain constructs tastes based on learned experiences. It also shows why different people detect different tastes in the same wine.

It all starts with the soil: Part 1

This is the first of a series of articles that attempts to show that care of the soil is the most vital element in producing interesting wines. Without the nutrients provided by the soil, the vines do not maintain their health and hence the grapes are of lesser quality than those raised in healthy soils. The article also explains how the three main types of rocks (igneous, sedimentary and metamorphic) are created.

It all starts with the soil: Part 2

This is the second of a series of articles that explains how soils are created from the three types of rocks described in Part 1 of this series.

It all starts with the soil: Part 3

This is the third of this series of articles where we are going to look at the living creatures that inhabit the soils in vineyards and that work incessantly to improve the nature of the soil and to ensure that vines can absorb the vital elements that are present in the soil.

It all starts with the soil: Part 4

In this final article in this series we look at the damaging effect of chemical sprays on the vital creatures that keep our vineyards healthy and allow flavoursome grapes to thrive.