Specialists in delicious natural wines
This is a story about the revival of Poiré (pear cider) in an area that few people remember it being produced. If you say French cider then it is likely you are talking about a cider from Normandy. However 200 years ago the area of the Loire Valley around the […]
Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines, is a brilliant book about the concept of terroir by geologist James Wilson.
There is little doubt that Alice Feiring is one of the best wine communicators on this planet. Her messages are always clear and concise and she never talks down to her audience. In this case her audience is clearly those who are new to the field of natural wines. However […]
The Producers by Region page lists each of the producers we import from France under the region they live in.
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 […]
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.
In the first part of this article published in Wine Talk for April 2017 we discussed the importance of the human aroma receptors, volatile compounds associated with wine, the link between aroma receptors and the brain, how aroma is a construct of the brain and how different people smell totally different things in wine sparked by different memories.
It is almost an habitual reaction. When someone hands you a glass of wine it is inevitable that the first thing you will do is swirl the wine in the glass and take a sniff. The better the glass the more likely you are to detect a range of aromas coming from the wine.
In three previous articles we have examined different rock types, how soils are formed and the creatures that work the soil for us. In this final article in the series we are going to explore the scientific literature that informed us about the negative effects of systemic sprays to prove that there is scientific merit in our claims.
In the two previous articles under this title we examined the different rock types that are found in vineyards and then looked at how soils are created from those rocks by actions including physical weathering, chemical weathering and biological weathering. In this article we are going to look at the living creatures that inhabit the soils in vineyards.
