My guest for Episode Thirty-Eight of the Fermenting Place [podcast] are dynamic duo winemaking artists, Andries and Yoko Mostert from Brave New Wine, straight outta Denmark, in the Great Southern region of Western Australia.

Yoko and Andries produce wine like no one else I know in Australia. Every bloody bottle is damn delicious, no holes barred, volatile frivolity that's full of the funk and fun. Seriously. Turn on, tune in, and drop out, as Yoko and Andries share their journey to get to the Brave New World of wine...

In Episode Thirty-Eight, Andries, Yoko and I discuss...

• Bandwagons
• Ending to Begin Again
• Pushing the Progression
• Embracing the Clusterphunk
• Frozen Ferments
• Art, Depth and Detail by Design
• And Much More

- -

Connect:

- Brave New Wine - @bravenewwine

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Fountain, Breez, or Sphinx. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Thirty-Seven of the Fermenting Place [podcast] is mindful, innovative, and revered West Australian winegrower, Vanya Cullen of Cullen Wines, Margaret River.

Vanya is a pioneering biodynamic winegrower and dedicated devotee of Mother Nature and her resilient ability to provide abundance, provided she is honoured and revered in her own right.

-

In Episode Thirty-Seven, Vanya and I discuss...

• Climate Change Amidst Margaret River's Reputation for Consistency
• Celebrating 50 Years of Cullen
• How Australia Has Two More Than Four Seasons
• Observing Nature Over Time
• And Much More.

- -

Connect:

- Cullen Wines - @cullenwines

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Thirty-Six of the Fermenting Place [podcast] is retired geologist, winegrower, and occasional writer of wine - as seen through an appropriate geological lens - Dr. Alex Maltman, Emeritus Professor of Earth Sciences at Aberystwyth University, Wales.

Dr. Maltman has caused a bit of defensible controversy over the last few years with his insight into how geology influences wine, especially around the nebulous concept of minerality.

In Episode Thirty-Six, Dr. Maltman and I discuss...

• Gavin and Stacey
• Welsh Winegrowing
• Geology Rocks and Soils
• The Myth of Minerality
• Why Beer Rocks Harder Than Wine
• And Much More, of course...

- -

Read:

- On Minerality, Gourmet Traveller WINE

- Minerality In Wine: Towards the Reality Behind the Myth

- -

Connect:

- Dr. Alex Maltman - ajm@aber.ac.uk

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Thirty-Five of the Fermenting Place [podcast] is apple grower, cider maker, and wine grower, Mark McGill of Abel Cider and Wine, located in Nelson, New Zealand.

Mark is a winemaker by trade who dared to delve into the wondrous world of cider, having been surprised by the sheer blandness and banality of such commercially made drinks that purport to be made of certain fruits, such as apples and pears, and yet rarely feature any such fruit and all....

-

In Episode Thirty-Five, Mark and I discuss...

• Nelson Sunshine and Rain
• Chardonnay
• 35% Real Cider
• Backyard Ferments
• Sails, Skins, and Tannin
• And Much More...

- -

Connect:

- Abel Cider and Wine - @abelcider_wine

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Thirty-Four of the Fermenting Place [podcast] is Central Otago winegrower, Nick Mills...

Nick is the steward of one of the most stunning and picturesque vineyard sites in the world; Rippon... located nearby the banks of Roy's Bay in Wanaka, New Zealand. Nick is a deep thinking when it comes to his role and place at Rippon, and especially his patient and deliberate approach to transforming an innocuous bunch of grapes into a glass of total astonishment.

-

In Episode Thirty-Four, Nick and I discuss...

• The Roaring 40s
• A Brief History of Rippon
• Meaning and Action
• Comfort and Conflict Between Vines and Humans
• Tension of Land Monetisation
• Texture, Shape, and Feel
• And Much More...

- -

Connect:

- Nick Mills - @ripponvineyard

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

My guest for Episode Thirty-Three of the Fermenting Place [podcast] is soil microbiologist, Dr. Elaine Ingham.

Dr. Ingham is widely recognised as the world's foremost soil biologist, who, over four decades of experience has, gained advanced knowledge about the soil and the all important 'Soil Food Web', where micro-organisms - made up of a myriad of bacteria and fungi, protozoa, nematodes, micro-arthropods, and other large organisms - all interact with one another at scale to create healthy, living soils of structure, fertility, and nutrition.

In Episode Thirty-Three, Dr. Elaine Ingham and I discuss...

• Growing Up in Minnesota and Bogata
• Understanding Soil; Why Should We Care?
• The Hubris and Concern of Elder Professors
• Conceptualising The Soil Food Web
• Scaling Up Balance and Harmony
• The Vital Importance of Compost
• Getting the Ratio Right
• And Much More...

- -

Connect:

- Dr. Elaine Ingham - Dr. Elaine's Soil Food Web School

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x

“The first rule of sustainability is to align with natural forces, or at least not try to defy them.” – Paul Hawken.

- -

This unique 'inbetweenisode' is an audible reading of a recent essay I published to my website - honandaniel.com - on the fundamental unsustainability of sustainability, entitled...

The Grapes of Wrath Grow Heavy: Why Contemporary Notions of Sustainability Are Unsustainable.

"‘Sustainability’ may be the most misused word in the English language. It is a word that many modern day agriculturalists, primary producers, and their various representative groups, organisations, and associations – especially within the world of wine – love to use."

- -

For those of you who haven't read it - or rather haven't found the time to read it, I thought I would do it for you, and record myself reading the essay in order to make it easier for you to get the information and absorb it while doing other things, like working, driving, etc. 

If you have any comments and care to discuss my thesis with me, please get in touch via email - hello@fermentingplace.com - or send me a DM either on Instagram or Twitter. 

- -

Peep. Listen. Digest. Share. Discuss... 

-

D//

My guest for Episode Thirty-Two of the Fermenting Place [podcast] is North American wine writer, speaker, and educator, Elaine Chukan-Brown. 

Elaine is based in Sonoma, California, where she writes about her adventures in wine for magazines, such as Club Oenologique, Wine & Spirits Magazine, Decanter, and Gourmet Traveller WINE. Her work has also appeared in such quintessential wine tomes, like the 4th Edition of The Oxford Companion to Wine, and the 8th Edition of the World Atlas of Wine...but we don't only talk about writing about wine... (that would be almost too boring)... No, we discuss many more things besides, including:

• California Wine
• The Nuance and Diversity of this Big Western State
• From Monterey to Mendocino
• How Growing Conditions set the Tone for Winegrowing
• The Unseen Cultural Layers of Wine Regions
• Life Changing Moments
• Writing and Illustrating Wine Tasting Notes
• And Much More...

- -

Connect:

- Elaine Chukan-Brown - @hawk_wakawaka

- Fermenting Place - @fermentingplace / fermentingplace.com

- -

If you dig what you hear, please consider giving the podcast a follow, subscribe, rate, and/or, at least, a comment via your favourite podcast listening platform, such as Apple Podcasts, Spotify, Breez, or Sphinx Chat. It takes no time at all, and it really helps the all seeing algorithms discover and connect with new listeners, like you.

This episode is brought to you by the Fermenting Place [podcast] Patreon Supporters... Become one!

Thanks for listening... x