organic – PALATE PRESS

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Big country biodynamics in South Africa

September 16, 2016

It's been said that you shouldn't trust a vigneron if they don't have soil under their fingernails. By that notion, I'm not sure what to make of Waterkloof's head winemaker Nadia Barnard when we meet at their c...

Sustainable Growing in Champagne: Finally More than Lip Service?

Caroline Henry

April 27, 2015

Features

Until now national initiatives for sustainable agriculture in France have had little following. So why did Champagne invest so heavily in its own sustainable labelling?

The scene at RAW fair on Monday afternoon

Live from the London Wine Fairs : Natural Comes First, and Diversity with It.

Remy Charest

May 22, 2012

Food & Conversation

1

It’s a big week for wine in London, this week, with not just one but three fairs taking place, starting with two natural wine fairs that brought some 300 organic, biodynamic and natural winemakers to the Britis...

Different Ways of Being Biodynamic: Five Winemakers’ Points of View

Lesley Trites

April 10, 2012

FCG, Wine Spotlight

2

“How do we farm in such a way that we actually contribute to the expression and the nature of our products?” asked Paul Dolan. This was one of the questions taken up by an all-star cast of winemakers from around the globe during “Speaking of Wine: A Discussion of People, Place and Time.”

Lilian Berillon, A Nurseryman Like No Other

Amy Lillard

July 18, 2011

FCG, Features

6

Imagine you are overlooking a sweeping landscape of vineyards, whether it is in the Willamette Valley, Paso Robles, or the Southern Rhône. Have you ever stopped to think where the grape vines come from? Do you plant them from seed? Buy them in a pot like a tree? Not exactly.

The Organic Side of Marlborough Wines

Jules Van Cruysen

October 27, 2010

FCG, Wine Spotlight

2

Marlborough, the new world home of sauvignon blanc, has one of the most vibrant organic and biodynamic sectors of New Zealand’s wine industry. Led by a band of dedicated people and producers, it has moved from being a fringe part of the industry to something the big boys of New Zealand winegrowing are actively experimenting with.

Seeking to Define Natural Wine

W. Blake Gray

August 30, 2010

FCG, W. Blake Gray, Wine Spotlight

21

Except for the absence of tie-dye, the second annual Natural Wine Week in San Francisco could have been an event right out of 1967.

Spontaneous Fermentation: Bubble, Bubble, Less Toil, or Trouble?

Erika Szymanski

July 25, 2010

Erika Szymanski, FCG, Wine Science, Wine Spotlight

8

Open a refrigerator in the back of many wineries and you may find some leftover pizza, cheese and fruit for tomorrow evening’s mixer, and a few rectangular foil packages that look suspiciously like bread-baking yeast. However, those packages of yeast—and they are yeast—are for the wine, not bread dough.

Tagged organic