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All the Skin Wine Tasting 27.06.2024

All the Skin Wine Tasting 27.06.2024

Regular price HK$250.00
Regular price Sale price HK$250.00
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Come get some skin contact at our next tasting. We’ll be covering techniques, processes, and the history of skin contact and how it’s risen in popularity over the years! 

Despite what many people think, skin contact wine - aka orange wine - is not a new wine style. Its winemaking is the traditional white-grape winemaking of the Republic of Georgia, where wine was first made 6,000 years ago. As the name suggests, the technique simply allows the grapes to sit with their skins, and this process can take anywhere from a couple of hours, to a few days or even months. The shorter the time, the lighter the colour and viceversa. The amount of contact allowed between white grape juice and skins and seeds before fermentation has a marked effect on the properties of finished wine. Skin contact increases the wine's flavour and body, because those polyphoenolic compounds are found on the grape skin. Each grape variety is extracted at a different rate.

THUR 27.06 | 7-9PM | La Cabane Wine Cellar
ticket cost includes wines & nibbles

What we'll drink:

Baby Bandito Stay Brave 2023
Jolie-Laide Pinot Gris 2022
Denavolo Catavela 2022
Manon Farm Selene 2021
Domaine Binner Si Rose 2022

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Organic, Biodynamic and Natural wine. What’s the difference?

To understand this concept and its various ramifications, it is necessary to keep something clear in mind: before the 20th century and the spreading of affordable synthetic fertilisers, all farming was organic. When the shift to the use of synthetics and pesticides happened, it became necessary to diversify traditional organic farming from the new modern farming. 


Simply put, organic farming forbids the use of synthetic fertilisers, synthetic pesticides, herbicides, or genetically modified organisms. The basic requirements are generally specific and engage the farmers not to use any chemical fertilisers and other synthetic products in the vineyard. It does not prevent the vintner from using the conventional winemaking process after harvesting. 


Let’s take organic farming one step further: Biodynamic. The creator of this agricultural system is the Austrian philosopher Rudolf Steiner, who developed the principles of biodynamics in a series of lectures given in 1924 in Germany. Here lies the foundation of true organic wines, with a strict limit in the use of additives, stringent requirements and at the end obtaining a biodynamic certification.


The previous definitions are usually, and rightfully, associated with it, because most natural wine is also organic and/or biodynamic. But not vice versa!

Natural wine is wine in its purest form, simply described as nothing added, nothing taken away, just grapes fermented. No manipulation whatsoever, minimal intervention both in the vineyards and in the winery. Healthy grapes, natural yeast and natural fermentation, with no filtration nor fining. Sounds easy, right? However, making natural wine is unforgiving and it requires a bigger amount of work than conventional wine. To this day, natural wine has no certification yet.