Orange Wine (excerpt)
Ever wondered why, in Renaissance paintings, the white wines in people’s glasses don’t look as translucent as the whites of today, and why they look more orange than anything else? This isn’t a trick of the light or the patina of age, but perhaps because the Michelangelos
Talk Tea Like a Pro
By Jameel Lalani, Lalani & Co. Your wine skills are sharp. Perhaps with a palate-full from any bottle you can tell the grape, region and even the name of the chap who grew it. Most importantly, you know quality when you taste it. A wine merchant can’t pull the
An Interview with Viniculture's Holger Schwarz
Based in Berlin, Viniculture is a wine importer, wine shop and one of our RAW WINE Berlin partners. They list quite a few natural and low-intervention organic and biodynamic wines on their books so we put a few questions to its MD, Holger Schwarz, to learn a bit more about
RAW WINE Crackerjack: Tony Coturri
We are delighted to announce that Californian, natural-wine-growing wonder Tony Coturri is joining us as our ‘Virtual Expert’. Outspoken and opionated, he is the Marmite of wine – in his words ‘you either love me or you hate me’. Well, here at RAW WINE we certainly fall into the former camp
Random thoughts on Georgia
By Alice Feiring (Wine Writer & Author) …There was scientist from Germany who was studying yeast. She made the oft parsed statement that a wine made with only native yeast will be more complex than with commercial, but it will be more problematic because the bad yeasts might take over.
Waste Management
By Mark Garrett From the start of this series, I have discussed how permaculture is all about using nature as our guide in order to design sustainable living systems for food production or energy supplies for daily living. If you watch nature closely, you will notice that in nature there
Understanding Sake
Day 1 at RAW WINE is well under way and visitors seem to be having a ball, so we thought we’d keep you hooked by sharing a Q&A with Europe’s only importer of proper junmaishu sake. Have a read, and if it piques your curiosity, stop
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
