So-called "natural wines" may be finding favour in Australian bars and restaurants, but the term rankles many in the industry.
“As China’s middle class continues to grow, so too should its demand for more premium products, including quality vintages that can’t be produced en masse locally,”
One of the coolest ideas going around is the Corvain, and it aims to change the way restaurants serve and we drink specialty wine. It's basically a contraption that allows you to extract a small amount of wine without taking out the cork, meaning wines that up until now had to be served only by the bottle, can now be offered by the glass. Can't wait to try them all now!