'Natural' vs 'Conventional' wine. Which is best?
So-called "natural wines" may be finding favour in Australian bars and restaurants, but the term rankles many in the industry.
So-called "natural wines" may be finding favour in Australian bars and restaurants, but the term rankles many in the industry.
"If it gets people interested in wine who might not otherwise be interested, you cannot argue against that being a good thing," said Australia's most prominent wine writer James Halliday.
Read the whole article here. If you're not fond of reading, check out the video at the bottom of the linked article.
For us, natural wine makers still need to concentrate of their cellar cleanliness, maybe even especially more so, because traditional microbe control mechanisms may not be available to them as with conventional methods.
Australia set for a 50% wine import boost in China
“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,”
It's always nice to hear good news throughout the clamour of poor forecasts for the Australian wine industry, and how much better could it get?
“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,”
For us at AIRD, a focus on premium wine should also signal a focus on getting your sanitation practices beefed up and under control, it's basically just insurance for your wine. AIRD offers a bespoke and premium solution to wine hygiene, and our expertise should be able to help you with your sanitation issues.
I'll have a glass of Grange thanks. Yep, just a glass.
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!
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!