Day two of the IPNC
So, it's day two of the IPNC here in sunny McMinnville, OR. I got caught out last night by the diurnal temperature differential which is of Mendoza proportions: 80 degrees by day, 50 by night. Consequently, I froze as the dinner progressed and I was wearing just shirt sleeves. So today I hit downtown looking for some warmer clothing options. The only shop selling clothes, as far as I could tell, was a surf/skate dude shop. I shall be attending tonight's salmon bake looking like a wannabe 19 year old skateboarder.
Spare a thought for Tyler Colman whose Mac died on him. News travels fast, though. Someone came up to him today and said words to the effect of, 'Tyler, can **** have your power supply now you won't be needing it.'
This morning we had our seminar on sustainability. We began with the Jasper (Morris) and Dominique (Lafon) show, which Jasper chaired fantastically. We tasted Dominique's wines as he told us about his journey to biodynamie. We were about two thirds of the way through when one of the audience asked whether Dom could explain more about how he uses Vitamin E in his winemaking. It was a wonderful moment.
Then there was a panel with five Pinot Noir producers from around the world talking about their interest in sustainability. Ted Lemon, of Littorai outlined his four definitions of biodynamy.
- The farm should be seen as a self-contained individuality, with the goal that it should be entirely self-sustaining
- The material world is nothing more than condensed spirit, so we are farming the spirit rather than material.
- The idea of using preparations is that by putting them on the ground it enhances the spirit dimension of your farm.
- The enhanced wine and food grown using biodynamics gives us the force to confront the challenges of our lives.
Following the seminar there was a really nice lunch including some great wines, and also one of the most remarkable gastronomic experiences I've had. It was a suite of three bacon desserts. Yes, bacon. And they worked amazingly well. These were made by Cheryl Wakerhauser from Pix Patisserie in Portland.
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