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.
About organic and biodynamic wines that have been fermented with natural yeasts and no additions except for a little sulphur.
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 […]
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 […]
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 […]
Dominique Andiran is a winemaker in the Gascony region of France where he makes interesting wines from a variety of grape varieties including the rare Sauvignon Rose, Tannat and Colombard among others.
Pascal Potaire and his business partner Moses Gadouche from Les Capriades are responsible for some of the most elegant and precise Pétillant Naturels in France.