Wines of the French Alps by Wink Lorch is a survey of grapes, wines and people who make wine from the slopes of Mont Blanc down to the plains carved out by the Diois river.
Natural wine
About organic and biodynamic wines that have been fermented with natural yeasts and no additions except for a little sulphur.
Domaine de la Garreliere – Beautiful Loire Wines
Francois and Pascaline Plouzeau maintain an immaculate vineyard near the village of Richelieu which lies south of Tours quite close to the Chinon region.
Contact Us
To contact us by email: wine@livingwines.com.au To contact us by phone: +61 3 6224 1236
Le Bouc à Trois Pattes – Wim Wagemans
Wim Wagemans – Introduction Le Bouc à Trois Pattes means “The Three-Legged Goat” – apparently named after a mass produced “supermarket” wine that featured an animal with five legs. Having spent a jovial lunch with Wim Wagemans and his friend and our long time producer Axel Prüfer, we know he […]
Mataburro – Great Wines from Laurent Roger and Melissa Ingrand
Mataburro – Introduction Roussillon is the Catalan region of France lying on the Mediterranean side of the country in sight of the Pyrenees mountains that divide Spain from France. Mataburro is the name of small domaine established in Roussillon by rising stars Laurent Roger and Melissa Ingrand. Their wines are […]
Domaine de la Loue: Catherine Hannoun
Catherine Hannoun of Domaine de la Loue produces excellent Jura wines from plots near Pupillin and Marnoz. Her Savagnin, from a plot near Pupillin is a real revelation. It is complex, pure and delicious! Her domaine is named after the Loue river which rises from a spring slightly north-west of […]
Jean Marc Dreyer: Reliable wines from Alsace
Jean Marc Dreyer produces refined and exciting wines in Alsace. He loves to macerate his white grapes to produce orange wines of great complexity.
A visit with Jean Marc Dreyer in Alsace
Jean Marc Dreyer – A visit We first met Jean Marc Dreyer from the village of Rosheim in Alsace a number of years ago at a winter salon in the tiny village of Glaine-Montaigut in the hills to the east of the Auvergne city of Clermont-Ferrand. It is a small […]
A brief history of the term “natural wine”
We love the term ‘Natural Wine’. Let us explain why. We have always been educators and communicators. That is why we love writing to explain our wines and what they mean to us. And that is why the term appeals, because it helps people communicate exactly what they mean about a naturally-fermented wine that has been made without additions and without anything being taken away from the wine.
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.
Save the date for a trade tasting - 31 October!
Celebrating spring with some new Spring-friendly wines at @lucindawinebar with @vivantselections and @giorgiodemaria_fun_wines. With Liz and Giorgio in town it’s guaranteed to be a fun afternoon.
Thanks @kobi_ruz for having us!
2 months ago
@provenancegrowers radishes. True luxury, especially when eaten with @agrariankitchen butter and @murrayriversalt. There are still a few bunches if you are at @salamancamarket this morning and still 2 dozen of some the world’s best eggs. Just a Saturday morning PSA for anyone in Hobart.
2 months ago
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there.
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers.
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good.
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
2 months ago
The @agrariankitchen’s kiosk is one of Tasmania’s true gems. It draws us to New Norfolk every weekend. It’s partly for essentials - the wood-oven baked bread and the butter to take home but there are also the regularly changing treats that @j.dons and @ppmak create like this quite perfect cheesecake topped with plum jelly. Exceptional.
2 months ago
This was a surprise - pawpaw grown in Tasmania. One of many things we learned from @foodculture.au during a day of delicious eating.
Addition/Correction: all those bottles of wine must have dulled our memory (combined with not a lot of familiarity with tropical fruits to help with self-correction). We’re trusting @palisaanderson’s description here rather than our own (see comments).
2 months ago
An afternoon of glorious wines matched with a feast of Yunnan-inspired dishes cooked by @foodculture.au (that’s a bottle of one of their condiments right at the far end not a mystery drink!)
2 months ago