An Interview with Bichi Winery’s Noel Téllez
By Verve Wine owner Dustin Wilson Dustin Wilson: Bichi is a young winery, planting your home vineyard in 2004 and bottling your first vintage in 2014. During this time, what have you learned about the terroir of Tecate and how would you describe the terroir to others? Noel Téllez: As
The Intelligence of Plants
We caught up with Alessandro Maule, from La Biancara, to find out more about his fascination with the intelligence of plants. See below for an English translation of the original text. Recentemente ho affrontato un tema della botanica che non avevo mai preso in considerazione prima ossia l’intelligenza delle
Recycling, Reusing and Sustainability
Hmmm, it’s been quite some time since I wrote about recycling and sustainability! In fact it was over 7 years ago since I last wrote anything about it! See these old posts if you like: Recycling wine bottles (Nov 2009)More recycling of wine bottles (Mar 2010)Yellow alert
Understanding Fine Cider
Good cider is a much greater rarity than good wine – J.M. Trowbridge, New York, 1890 Cider at it’s simplest, is nothing but juice and time. Yet while the time span of long slow fermentations bring with it things of depth and complexity, the longer arc of time has
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
Information Experience Design & Natural Wine
By Caroline Claisse, IED Visiting Lecturer, Royal College of Art Below are 5 works in progress featuring a few of the ideas & projects that you will be able to explore at RAW WINE this weekend. All the creations were born from ideas gleened reading around the subject of wine,
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.
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
