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...
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?
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...
“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.”
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.
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.
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.