Volume III of Veraison has been created entirely by people of diverse backgrounds within the wine community. Here, we reflect on our experiences and challenge the conventions of wine which have historically made wine exclusive. The volume opens with visual essays about exotic fruits, community and racism. We then speak to Jess and Paul of Blackhearts & Sparrows about their heritage and the origins of their wine journey. The politics of Asian flush is discussed. The Chinese wine industry as well as the US wine landscape are explored through historical lenses. In this issue, we challenge the Eurocentric nature of wine tasting and celebrate the diversity of palates through our blindfolded tastings.
As always, Volume III concludes with recipes and playlists by wonderful humans in Melbourne. We’re really excited to be opening the much needed conversation of diversity in wine.
Volume II of Veraison starts off with an in-depth exploration of the narratives around sulfur and hangovers from a biochemical lens. The magazine then moves to critically discussing the prejudices towards sweet wines and its foundations in history and gender constructions. We interview Lyndon Kubis and his journey to becoming a wine wizard and building his business. Young people's experiences in the industry are then explored in essay form, providing an intimate invitation into the world of wine.
Blindfolded tasting returns for this volume where we talk about what factors contribute to the price and quality of a wine. Throughout, there are fun infographics which educates readers on flavours of wine, and how pet nat is made. Volume II concludes with recipes from Melbourne’s finest young cooks and playlists curated by wonderful artists who have all been inspired by the season of spring.
Volume I of Veraison covers education surrounding wine and how a simple conversation is often the best starting point. Assisting you at your next dinner party, we explore what is a natty? Followed by a wine glossary that explains what’s going on in your mouth and glass. The supremely talented Sophie Viet-Jacobsen has illustrated just how wine is made, albeit rudimentarily. We then spoke with Mac Forbes about the influence of a vineyards geography on wine.
Learn about what that biodynamic label means through a conversation with a winemaker, a teacher and a farmer. Breakdown your own misconceptions about colour in wine through reading our blindfold experiment on Rosé. Hear from Mike Bennie, all-round wine guru, on taste and subjectivity in wine. See what films of 2020 are best paired with some fermented beverages. Get intel on where to go for BYO when in Melbourne. Volume I concludes with recipes from Melbourne’s finest young cooks and playlists curated by wonderful artists who have all been inspired by the long lunch.
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