As part of our exciting Art de Vignes week our sommeliers had the wonderful opportunity of receiving training from Thierry Germain and Stephane Derenoncourt.
One of the world’s leading wine consultants and producers, Stephane Derenoncourt of Domaine de l’A was keen to talk about the benefits of Biodynamic wine producing techniques.
Thierry Germain, of the acclaimed domaine de Roches Neuves, is also an advocate of Biodynamic farming and explained to our sommeliers how he used his vineyard’s natural resources without pesticides and synthetic fertilisers to cultivate the highest quality grapes.
In honour of their visit Chef Aviraj collaborated with the sommelier team to create a menu based around the wines of Domaine des Roches Neuves.
- Chef Aviraj aperitif selection – served with Samur, Bulles de Roche, 2010
- Chilled red mullet fillet, green apple and citrus cigar – served with Saumur, L’insolite, 2011
- Lightly smoked ‘bourgeois’ fish wrapped in Serrano ham, breadfruit scoop, glazed vegetable and red wine sauce – served with Saumur Champigny, La Marginale, 2010
- Cherry surprise – served with Saumur Champigny, Terres Chaudes, 2011
More about Biodynamic wine growing
The term ‘Biodynamic’ refers to an agricultural movement defined by Dr. Rudolf Steiner in the 1920s. The goal of biodynamic wine growing is to get a vineyard to be as self-sustaining as possible, using waste products from one area to be used as fuel for another area. It’s a system that looks at the vineyard as a living organism itself from the soil to the sun, all working in harmony towards a well-balanced ecosystem that is self-sustaining.
Biodynamic wines and growing practices go beyond organic farming methods and focus on soil sustainability and viability via crop rotation, composting, non-chemical interventions for pest management and astronomical cycles to provide continual vineyard input. This emphasis often means the qualities of biodynamic wine offer more balance, clarity and depth of aromas and flavours.