Why biodiversity means better terroir
by Hans-Peter Schmidt (Delinat Institute & Mythopia) “Biodiversity: the Foundation of Quality” There are unmistakable signs that grape aroma, even in renowned terroirs, is deteriorating, while at the same time the susceptibility of vines to disease is continually calling for new pesticides. Against this background, European wine-growers are beginning to
Cellars, Biochar & Natural Wine
Article exploring the technique of using biochar to make plaster for cellar walls.
The Power of the Group
by Angiolino Maule, founder of VinNatur & owner-artisan of La Biancara At VinNatur, we’re all about supporting each other, sharing ideas and developing communal projects that mean that we, as small producers, can combine our efforts and turn dreams into reality. It is precisely the sharing of knowledge and
RAW SAKE
by Linda Milagros Violago, Flying Sommelier for Viajante, London, and others. I was first introduced to sake almost 10 years ago in Chicago. I was working with a restaurant that had a deep wine list. Sake was starting to make an appearance on wine lists and wine pairings. Admittedly, I
Monty on: Austerity's Silver Lining
by Monty Waldin Not everyone likes this new age of austerity. But from my perspective as a lover of both biodynamic wine and gardening I think a little bit of austerity may not be such a bad thing. Brits import 70% of their groceries rather than grow their own, and
Erica’s Scandinavian Reports: Natural Scandinavia
Think Scandinavia and the first words to pop into your mind might be “natural, pure, clean.” Well, if you are British it might also be “blonde” and “naked” but we will ignore that for now. Scandinavia as a region is indeed those things, and the newest trend in haute cuisine
