Clay all the way - Claypot rice wine dinner 23.09.2025
Clay all the way - Claypot rice wine dinner 23.09.2025
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Clay in the glass, clay in the pot—a dinner for curious minds and hungry stomachs.
We talked (and drank) many times about clay’s influence on wine. Clay vessels, like amphorae or qvevris, allow slow, micro-oxygenation, giving wines a unique texture and minerality. This time, we’re taking it a step further with a full-on clay experience.
And what pairs better than claypot rice? One of the classics of Chinese cuisine, celebrated for its smoky aroma and crispy crust.
What we’ll drink:
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The Hermit Ram Salty White 2023, New Zealand – fresh, saline, and ready to kick your taste buds.
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Jouves Orange Voilée Grès 2022, France – skin contact with earthy depth from clay fermentation.
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Bornard Amphore Mammouth Italien 2016, France – an aged amphora wine showing complexity and terroir.
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Tamuna Saperavi 2021, Georgia – deep, bold, and made in traditional qvevri clay vessels.
TUE 23.09 | Sheung Hei 25號 North St, Kennedy Town | 7 to 9pm
Ticket includes Claypot menu & 4 wines
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Organic, Biodynamic and Natural wine. What’s the difference?
To understand this concept and its various ramifications, it is necessary to keep something clear in mind: before the 20th century and the spreading of affordable synthetic fertilisers, all farming was organic. When the shift to the use of synthetics and pesticides happened, it became necessary to diversify traditional organic farming from the new modern farming.
ORGANIC WINE
Simply put, organic farming forbids the use of synthetic fertilisers, synthetic pesticides, herbicides, or genetically modified organisms. The basic requirements are generally specific and engage the farmers not to use any chemical fertilisers and other synthetic products in the vineyard. It does not prevent the vintner from using the conventional winemaking process after harvesting.
BIODYNAMIC WINE
Let’s take organic farming one step further: Biodynamic. The creator of this agricultural system is the Austrian philosopher Rudolf Steiner, who developed the principles of biodynamics in a series of lectures given in 1924 in Germany. Here lies the foundation of true organic wines, with a strict limit in the use of additives, stringent requirements and at the end obtaining a biodynamic certification.
NATURAL WINE
The previous definitions are usually, and rightfully, associated with it, because most natural wine is also organic and/or biodynamic. But not vice versa!
Natural wine is wine in its purest form, simply described as nothing added, nothing taken away, just grapes fermented. No manipulation whatsoever, minimal intervention both in the vineyards and in the winery. Healthy grapes, natural yeast and natural fermentation, with no filtration nor fining. Sounds easy, right? However, making natural wine is unforgiving and it requires a bigger amount of work than conventional wine. To this day, natural wine has no certification yet.