Category Archives: Sulphites

Organic vs Biodynamic: Q&A podcast with Peter Work of Ampelos vineyards, California

Back in September this year, driving through California's central coast (see last two posts and podcasts with Richard Sanford at Alma Rosa here and with Bob Lindquist of Qupe here ), I stopped off to meet Peter Work at Ampelos vineyards. Peter and his wife Rebecca have an 82 acre ranch, with some 46,00 vines. They grow primarily…

Richard Sanford of Alma Rosa on Pinot Noir, sustainability and wine making in California

In the audio interview below we talked about how Richard got started making wine in the Santa Rita area in the early 1970s and how things have changed since then. Richard was the first to plant Pinot Noir west of Buellton in 1971. Since then he founded Alma Rosa vineyards and has been added to the…

Domaine de Trévallon, Provence legends, on organic, biodynamic, natural yeasts and adding water to wine, or not

It's hard to write much about Domaine de Trévallon that hasn't been written. I first heard about it from Luke Wilson, owner at the fantastic London eatery, 8 Hoxton Square. He had two bottles of the 1998 in his 'secret' wine book and raved about the wine as a winemakers favourite. So of course, my…

Daniel Ravier of Domaine Tempier, on Bandol’s history, sustainability and future

"There's no way to translate wine making in French" says Daniel Ravier, director of Domaine Tempier in Bandol, France. Why? "Wine making doesn't mean anything, 95% of the job is done in the vines, if you want to have good wine, you must have good vines", he answers. A truism perhaps, but that belies the…

Podcast on sustainable wine making in Bandol, with Frederic Tomayan of Domaine de la Begude

Here's the first of half a dozen or so podcasts from Provence, particularly Bandol, which I will be publishing in the new few weeks. Bandol is fast becoming one of my favourite regions for wines in France. The reds can be truly stunning, the whites hard to find and superb with seafood and the rose…

More on sulphur in wine, now the negatives

Following up from the last post, here's the counter-point to the summary I added in the previous post about sulphur from the Berry Brothers and Rudd blog, from the same source. Again in quote and bullet point form, the author argues against using any more sulphur in wine, than naturally occurs. Here are his counter…

[caption id="attachment_231" align="alignright" width="250"] Sulphur, in all its glory[/caption] The blog run by wine merchants Berry Brothers & Rudd is often a useful source of insight into various aspects of the wine sector. They are hosting some different perspectives on the blog around sustainable/natural/organic wine at the moment. Here's one in particular that I thought…

The sustainable wine blog

Category Archives: Sulphites

Organic vs Biodynamic: Q&A podcast with Peter Work of Ampelos vineyards, California

Richard Sanford of Alma Rosa on Pinot Noir, sustainability and wine making in California

Domaine de Trévallon, Provence legends, on organic, biodynamic, natural yeasts and adding water to wine, or not

Daniel Ravier of Domaine Tempier, on Bandol’s history, sustainability and future

Podcast on sustainable wine making in Bandol, with Frederic Tomayan of Domaine de la Begude

More on sulphur in wine, now the negatives

A few myths about sulphur

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