Author: blog

“The coffee finds nothing else in the sack, and so it attacks these delicate and voluptuous linings; it acts like a food and demands digestive juices; it wrings and twists…

  Regenerative farming is attractive as a philosophy in that it puts nature and the environment first. Post-war farming practices have been industrial (exploitation of the land leading to over-production)…

Where Frappato (and now Grillo) sings “From season to season the earth speaks to us, listens to us, responds to us. Ours is a silent and authentic dialogue. This is…

Sublime (Natural) Wine in Berlin   My knowledge of Berlin was confined to snippets of Cabaret and its depiction of the decaying Weimar Republic and the Cold War tales of…

Has natural wine become too political for its own good? This is not a question that keeps me awake at night wondering about its ramifications. But it is a corollary…

Where sunshine and wine combine The visual pleasure given to us by wine is underestimated in the overall scheme of things. We may feel that our sense of sight is…

Substance is a label created by Myrko Tépus and Nicolas de Groot, dedicated to fermented artisan lightly sparkling natural drinks made without alcohol. The idea is inspired by vignerons to…

La Luna Blanc by Bruno Duchene I have been singing the praises of cool wines, whites that evoke the crisp fluency of shallow mountain streams gliding over polished stones, firm-skinned…

Smells, words & memories Tasting is an act of transmutation of aromas and flavours into measured and unspoken language. We receive a cocktail of raw chemical and microbiological elements in…

They used to say that if you ate too many carrots you would turn orange. I wonder if the same holds true for orange wine. When I am drinking one,…