Sue Dyson and Roger McShane We love the term ‘Natural Wine’. Let us explain why. We have always been educators and communicators and always will be. That is why we love writing these long newsletters to explain our wines and what they mean to us. And that is why the […]
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, terroir 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.
In the first part of this article published in Wine Talk for April 2017 we discussed the importance of the human aroma receptors, volatile compounds associated with wine, the link between aroma receptors and the brain, how aroma is a construct of the brain and how different people smell totally […]
© Sue Dyson and Roger McShane Published: Living Wines Wine Talk Newsletter, April 2017 It is almost an habitual reaction. When someone hands you a glass of wine it is inevitable that the first thing you will do is swirl the wine in the glass and take a sniff. The […]
Sue Dyson and Roger McShane. First published in Wine Talk, February 2018. In the three previous articles under this title we examined the different rock types that are found in vineyards and then looked at how soils are created from those rocks by actions including physical weathering, chemical weathering and […]
Sue Dyson and Roger McShane. First published in Wine Talk, November 2017. Rocks into soil In the first part 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. […]
Sue Dyson and Roger McShane. First published in Wine Talk, October 2017. Without the right soil, grapes don’t develop deep flavour. But what is the right soil? Good soil is not necessarily rich soil. It can be quite sparse soil provided is supports a healthy level of bacteria and fungi. […]
Sue Dyson and Roger McShane 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 […]
We want to explore the importance of the soil in more detail, because in Part 1 of this series published in last month’s newsletter (April 2013) we explained that only three of the sixteen essential elements for plant growth enter the plant via the leaves. The other thirteen enter via […]
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 […]
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 […]