In the first article of this series of articles in the last newsletter we discussed the three types of rocks which cover the Earth but we did not discuss how these are turned into soil. That is what we are going to discuss in this article.
Author: Sue Dyson and Roger McShane
It all starts with the soil – Part 1
In this series of articles we will examine the influence of soils, their mineral composition and the inhabitants of the soil (worms, spiders, bacteria and fungi) have on the quality of grapes and hence the quality of wines made from them.
The Auvergne region
The Auvergne region of France is one of our favourite places to visit. It is home to one of our most-visited establishments, namely the Auberge de Chassignolles where the accommodation and food lures us back many times each year. It is also the home to one of France’s most important […]
Just add oxygen – Reflections on the allure of oxidative wines
We have been thinking a lot about oxidative wines lately. There are a number of reasons for this. We have been importing Jura wines that are deliberately oxidative ranging from the Vin Jaunes that are exposed to oxygen for many years through to the table wines made from Savagnin and Chardonnay that have slight oxidative qualities.
Minerality in wine – Part 2
Minerality of the soil – Introduction We want to explore the importance of minerality of the soil in more detail, because in Part 1 of this series, published in the April 2013 newsletter we explained that only three of the sixteen essential elements for plant growth enter the plant via […]
Minerality in wine – Part 1
Minerality in wine and the role soil plays in contributing to minerality was the topic of a Masterclass at an early Rootstock natural wine festival in Sydney. It was interesting to participate in this event and to see how different people viewed the topic through completely different ‘lenses’. Vineyard managers […]
Folle Blanche Grape Variety
Folle Blanche is a grape variety used to produce Armagnac and Cognac as well as crisp white wines in the western Loire region of France.
Bistronomy: A book about the resurgence of bistro food in Paris
So why are we reviewing a book about Bistronomy in Paris? Apart from the fact that our general preference is to eat bistro food rather than tricked up, contorted food in Michelin-starred restaurants there is a connection to bistronomy through the wine. Almost every restaurant that features in the book […]
Pinot Auxerrois Grape Variety
Pinot Auxerrois (as it is known in Alsace) is a very interesting grape for making fresh, low acid, interesting wines. Although Riesling is more widely planted, the area devoted to Auxerrois is increasing every year as can be seen by the graph below. One of the most interesting things about […]
A new look at terroir
We explore some of the research that is emerging about the importance of living things in the landscape that contribute to terroir including the biota layer – the effect of living things. These living things range from the macro including birds, wasps and spiders down to the micro such as […]
And well might you look longingly Kina - it was very delicious but not really suitable for dogs! Visit @analiesegregory’s profile to see what was inside.
2 weeks ago
We are doing a tiny tasting at @five.leaves.left.hobart this Saturday afternoon (3 January) from 2pm-3:30pm.
Drop in if you would like to try these two treasures - Mosse Bangarang from the Loire and La Petite Empreinte Coteaux Bourguignons). And … see the second photo for @leboucatroispattes Dernier Voyage Au Mal Pais a rather wild Languedoc red, just like its label.
Three wines only so short and sweet but each wine comes with its own story which we would love to share with you. Open to all … including of course our trade customers.
No RSVP needed - just come along.
4 months ago
We are excited! A collaboration with @barrochford and @paranormalwines in Canberra on 25 November at @barrochford.
More information on @barrochford’s Instagram account and bookings on their website.
@reeceinkpen and @alisdairbt working together in the kitchen and @themaxwalker and @bellair_official joining the @barrochford front of house team on the floor.
What a way to round out the year!
6 months ago
Mito Inoue’s Flow … a picnic by a river and a wine of our lives.
9 months ago
Our first tasting many years ago with Dominique and Roland from @ch_mariecourtin and @champagnepiollot - a picnic at the top of a hill overlooking their vines. A very special moment. The views aren’t quite as special at @locdotcom but the wines are equally as unique as those bottles were.
Come say hello to their daughter @rosepiollot this afternoon. It’s always better talking to someone who was there when the wine was born (although possibly the 2003 Champagne we are opening today may be beyond her early memories!).
We’re there from 4pm pouring until the wines run out or 6pm. No need to reserve, no need to pay (although @lewis.not.louis will have a magnum open if you’d like to drink a glass as well).
11 months ago
Our friend @kobi_ruz hasn’t opened a new restaurant but as the culinary director for @six_russell_bistro, which opened on Friday, he may as well have. He has lived and breathed this project for two years with as much energy and commitment as if it was his own. We’ve watched and enjoyed its evolution!
A sibling to next-door bakery @six_russell_bakes, which has been open since December, it’s a bistro with attitude. There’s a classic steak au poivre with a choice of three types of accompanying potato dishes. (They’re in the PDT section, the name a bit of a hint of his love for Paris.) There are three types of oysters, two martinis in two sizes, smoked rainbow trout almondine garnished, not so traditionally, with curry leaves, duck liver parfait topped with mirror-level jelly, steak tartare with onion rings on the side, a particularly clever rum baba and much more. It’s classic but it’s not and all with the same impeccably-sourced produce he uses at his own venues @lucindawinebar and @diermakr including @fatcarrotfarm, @feldsfarm and @provenancegrowers (lucky, like us, to be at its soft opening). It’s a wine list with broad appeal and we are very happy that some of the people we work with are on the list.
Years of planning and a wonderful kitchen team led by @jyefergusonnn and @julie_kettyle_ meant everything was going very smoothly when we turned up again the next day as the first walk ins on the official opening night.
We had the unexpected bonus of dining companions @palisaanderson and @nthornburgh, here to lead a group of visitors on @roadsandkingdoms’ first Tasmanian sojourn. It augurs well for who you might eat with if you sit at the communal table! (And the @roadsandkingdoms Tasmanian itinerary sounds like a dream - a lucky group are going to discover some of Tasmania’s best secrets).
1 year ago