Increasingly restaurant wine lists are showing more inclusions of natural wines with their minimal and non-intervention philosophy. Within these include organic and biodynamic wines and the subsets of low sulphur wines and the rise and rise of orange/amber wines – including amphora and wine egg fermented wines. Low sulphur and no preservative added wines are as … Continue reading

Taking The Suss Out Of Sustainability

On the eve of ‘Sustainable Seafood Day’ (Friday 20 March) an awareness heads-up for consumers wishing to make ethical seafood choices prior to the seafood feeding frenzy of Easter, I get a tad prickly. I get tetchy about some of the bollocks that gets bandied about in the name of the environment. Sustainable Seafood Day … Continue reading