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 […]
Natural wine
About organic and biodynamic wines that have been fermented with natural yeasts and no additions except for a little sulphur.
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 […]
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 […]
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 […]