THE OTHER SHADE OF WHITE
Orange winemaking is a practice has been around for millennia, though it was almost lost in the industrialisation and commoditisation of the global wine industry. In the last few years, there has been a revived interest in natural wines and winemaking. Find out what’s been behind this renaissance, how orange wine is made and why it’s a growing trend that won’t be going anywhere anytime soon.
Taste 5-6 wines. Nibbles to accompany.
For those aged 18+.
Tutor: Lou Chalmer
Lou Chalmer is an agroecologist, sommelier, winemaker and writer who spent her childhood in the south-west of WA and Esperance. For the last 11 years, she has worked and studied in the eastern states. After completing her Bachelor of Environmental Science and graduating with First Class Honours, Lou decided to concentrate on the intersect between agricultural producers and consumers through wine. Her career in the wine industry has been largely focused on sustainable wine production and strengthening the relationship between wine makers and wine drinkers. As well as co-owning and running what was recognised as one of Melbourne’s best wine bars for a number of years, she has worked collaboratively with such notable chefs as Namae Shinobu, Anthony Myint and James Viles, and travelled to vineyards in France, Italy, Spain and Georgia. In 2019, Lou returned to Esperance to pursue new projects and share her knowledge and passion for the food and wine industry with her local community.
Photo: Linsey Rendell.