This week I have a treat for you; a guest writer for my blog. My co-director Ian Mitchell, master of all things wine at bartlett mitchell is throwing some light on a word we’re reading increasingly in the wine press…

Wine Biodiversity

Biodynamic grape-growing is where the vineyard is treated as an ecological whole: not just rows of grapevines. Everything from the soil to the flora and fauna in the area grow together interdependently. Wine grown in this way is believed to more accurately reflect the place it’s grown—and, consequently taste better. Some of the most high end wine growers in the world have converted to a biodynamic method as well as the large scale producers.

South Africa leads the way

I have visited over 120 vineyards in South Africa; Fairview in Paarl, whose wines include ‘Goats do Roam’, have been practicing biodiversity for years. As third generation farmers, they have a strong relationship with their land. They produce some very fine wines, and their goat’s cheeses are stunning, the goats roam and eat wild food, which gives the cheese wonderful flavours.

Tastes good and feels good

Biodiversity in wine making proves that food and drink production doesn’t have to damage the earth. It’s a principle we hold dear at bartlett mitchell by buying free range eggs and supporting organisations like the British Hens Welfare Trust and the Marine Conservation Society Council – ensuring we buy food that both tastes and feels good.

Find out more

If you want to know more and even sample some wines, go along to the ‘Real Wine Fair’, held in London, May 20-22.

Ian Mitchell, Chairman, bartlett mitchell

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My earliest food memories are of my mum’s baking; coconut pyramid cakes were my favourite.

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