“What’s the point of experimenting? We know how to make really good wine. Why do we want to throw away the formula and do something different?” Hugh Johnson, interviewed in the Washington Post, October 2016. Recently I’ve been wondering whether the Read more
Never mind the special six course foraged dinner “010 020 Het Wilde”, cooked by a crack team of chefs from Rotterdam and Amsterdam. The star of the show for me was de Sol a Sol – a thrilling, profound orange wine which transcends its seemingly extreme method of production – 403 days of skin contact!