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Written by Paula Goddard
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Monday, 09 May 2011 00:00 |
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 Biodynamics is the new buzz-word in wine making and French wine producer Nicolas Joly of Coulée de Serrant vineyard is one of the strongest advocates of this super-organic growing system. In his book What Is Biodynamic Wine?: The Quality, the Taste, the Terroir Joly explains that only by putting back into the soil everything nature produces, and I mean everything, can vines can grow and wine be made in harmony with the earth’s rhythms.
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Written by Paula Goddard
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Thursday, 10 November 2011 16:37 |
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 If Pimm’s No.1 is the soaking liquor of choice for the dried fruit then the Penguin Cookery Book’s 1952 version of Christmas cake has to be the recipe of choice. It’s quick, easy and you don’t need an O-level in home economics to get a really good result. To make a 7-inch cake you’ll need:
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Written by Paula Goddard
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Sunday, 21 October 2007 20:00 |
 Reclaimed wastewater - domestic wastewater that has been filtered, treated and disinfected - is healthier for vines than fresh mains water according to a new study by The South Australian Research and Development Institute (SARDI). They found that soil irrigated with reclaimed water had fewer harmful pathogens and higher microbial activity than soil watered with mains water in a McLaren Vale vineyard.
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Written by Paula Goddard
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Sunday, 29 January 2012 16:22 |
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 Half bottles of wine at half the cost? Not necessarily so, unfortunately. Because so few vineyards put their wines in 375ml bottles the price of this handy single-sized portion never gets lowered by mass production and so remains at about two-thirds the price of its 750ml equivalent. But half bottles aren’t all bad – they do allow you to assess the maturing potential of many wines without the risk and all the cost.
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Written by Paula Goddard
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Thursday, 19 May 2011 11:19 |
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 Let's toast the sandwich as it's British Sandwich Week. Sandwiches have come a long way since the Fourth Earl of Sandwich ordered meat between two slices of bread to keep hunger at bay while he continued gambled in 1762. With over 200 varieties of bread available and as many fillings to choose from, the sandwich is a versatile and tasty snack.
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