Holy, Pure, And Natural. Our family domaine, Clos des Vignes du Maynes, is in one of the lesser known areas of Burgundy, Mâconnais. It has long been considered as the small brother of Cote de Nuits. Our estate’s history dates back to 910, the year Cluny Abbey was founded by the Duke of Aquitaine. Clos des Vignes du Maynes was first recorded on cadastral maps by Burgundian monks; “Maynes” is an old French word for “monk”. Throughout its history, no chemicals were used within the estate. Even after my grandparents bought the domaine in 1952 and when most people were using chemicals in their agriculture to increase yield, my grandfather decided not to use chemicals, herbicides, or pesticides in the vineyard, or add sulphites and sugar in the wines. He just wanted to make pure, natural wines, and he was one of the first people in France with this thinking.
THE FATHERS OF ORGANIC FARMING. Looking at the notes of my grandfather, even in the 50s, he was talking about the same concerns as today: the risk to the consumers, the quality of the soil and waters, and the life of the vines and grapes with the usage of chemicals. More than 60 years after, we are still talking about the same thing. Our domaine and wine are proof that it is possible to produce quality without chemicals because we have been organic since the 1 1th century. When my grandfather started talking about organic production in the 50s, there were no rules. My father Alain Guillot took over the estate and furthered my grandfather’s philosophy by setting up the French national federation of organic agriculture. As its President, my father was responsible for getting the AB (agriculture biologique) organic logo and standards recognised by then Minister of Agriculture, Philippe Vasseur.
Continue reading your story on the app
Continue reading your story in the magazine
Out Of The Oven
With a long standing tradition of modernising the face and taste of Middle Eastern cuisine in Tanjong Pagar, the Fat Prince Bar-Kafé-Kebab’s latest acquisition now further revolutionises how meat is prepared.
It is always a pleasant surprise when you dine at KOMA. From the sights; to the sounds and even the scents, no one meal is similar from the last thanks to its quick changing menus and visually arresting (read: expansive) interiors.
A Toast To Health
Though vilified by modern science, alcoholic beverages were historically made for good and was once considered a healthier option than good ‘ol H2O.
Buzzing Around The City
John Chong, the founder of Bee Amazed Garden and raw honey boutique, MY HONEY, shares his journey of how he discovered beekeeping and his dreams for beekeeping in urban Singapore.
Fruit Of The Earth
One of the oldest organic wine domaines in Burgundy, Clos des Vignes du Maynes has always been farmed with the greatest respect for the earth and the current third-generation vigneron, Julien Guillot, is a leading light of biodynamic winemaking in the region.
The Allure Of Plants
As the demand for sustainable dining and living gets louder, the Banyan Tree Group responds with eco-driven, green collaborations alongside ORI9IN and Grassroots Pantry.
Eating Your Way To Nirvana
As the world struggles with deforestation and over-farming, temple cuisine proves that it is possible to care for the environment while enjoying the food you eat.
The Secret To Aging Well
Fermentation, a cornerstone of food cultures across Asia, is enjoying a revival in contemporary cuisine thanks to chefs who have taken it upon themselves to carry on the tradition.
Going Back To Nature
Ingredients that now commonly show up in derivatives of Indonesian and Malay cuisines were once used by traditional healers for their medicinal properties.
The Hills Are Alive
They say you can take the girl out of Singapore, but Restaurant Klösterle’s chef Ethel Hoon, is a testament that you can’t take Singapore out of the girl. From Cornell to the Cordon Bleu, and celebrated stints in Michelin-decorated institutions, discover how she keeps the Lion City spirit alive with her husband, chef Jakob Zeller, in the Austrian Alps.
The World's Most Dangerous Wine
Neither a civil war nor a worldwide pandemic, not even a massive port explosion, can stop Syria’s Domaine de Bargylus from producing excellent wine.
Wisdom From The Vines
Crowned by an elegant concrete wave that acts as a rooftop amphitheatre, Lahofer Winery is a contemporary homage to the winemaking traditions of moravia.
Going To California
Daisuke Kawai is the co-founder and Chief Sommelier at La Terre. He’s received numerous accolades that include Best Sommelier of the Year at the World Gourmet Summit’s World Gourmet Awards for 2013, 2017, and 2019, Bar Manager of the Year 2018, Bar of the Year 2018 and Old World Wine List of the Year 2018. He’s been a panel judge at wine competitions such as the Asia Wine and Spirits Awards and has accumulated over 20 years of experience in the F&B industry. We ask him to sit down and taste wines from California, while he shares his expertise and knowledge with the readers of Cuisine & Wine Asia. All these wines are easily available for purchase in the Singapore market, and can easily match with local delights.
New Harvesting Solution For Premium Red Wine Grapes
New Holland’s new Braud 8030L CombiGrape offers an effective and user-friendly destemming and grapesorting solution to suit the needs of medium-sized vineyards.
Edouard labet is a part of a winemaking legacy that has spanned 6th generations. It’s a legacy that had been passed down from his father, and something he intends to continue. We speak to him about domaine pierre labet and chauteau de la tour wine producing estates, how things have changed since his grandparents’ time, and what’s in the future for the wine estates under his leadership.
The New Wines Of The New World
Australia may be relatively new on the winemaking circuit , but it ’s got many tricks up its sleeve. The most important of them is sustainability. A whirlwind tasting tour of South Australia and Tasmania reveals organic and biodynamic wines, and a communal passion for innovation.
Beyond Borders II
In this two-part feature story, Kurt Ganapathy spends four days travelling across Austria, discovering the history and winemaking traditions it shares with the neighbouring countries of Slovenia, Hungary, Slovakia and the Czech Republic
Down The Rabbit Hole
At McLaren Vale — the birthplace of the South Australian wine industry — stands the d’Arenberg Cube where wine-making departs from an inherent seriousness and slips into one man’s world of whimsy.
Labels Come To Life
With an eye for storytelling, Casa Rojo’s founders have blazed a trail for a new style of winemaking in Spain.