We are sitting in Bowral’s Wild Food Cafe, a great place for a healthy lunch and now also open in Bondi Junction in Sydney’s Eastern Suburbs.

This place here is licensed and on each table, you’ll find a sign indicating that Wild Food requires ‘wild wines’. Krinklewood from the Hunter Valley in NSW makes biodynamic wines and although many traditional wine makers are not too keen on their rise, the biodynamic wine market is doing just that.

Wild Food offers a Wild Red, 100% Shiraz, which displays lifted berry fruits and is a medium bodied wine with soft tannins. Their Wild White is a Verdelho with a very golden straw look, tropical fruit on the nose and fresh passion fruit on the palate. “We use no pesticides or chemical sprays”, promises Rod Windrim from Krinklewood.

We realise that there is a lot changing in biodynamic wine making, changed since the first days of winemakers planting their vines at full moon and the like. The biodynamic scene in Australia is getting momentum and we will carefully watch their progress.
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Die Weinszene Australiens beschaut mit einer gehoerigen Portion an Misstrauen die Fortschritte der biodynamischen Weinbauern. Im Wild Food Cafe in Bowral treffen wir auf Krinklewood Weine, aus dem grossartigen Hunter Valley – Shiraz und Verdelho – zwei Weine, die man sich merken muss.

Ihr Michael Brecht

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1. The NSW wine week starts in Sydney on the 1st of March 2009
2. A Barossa Rose from Gomersal – traveling wine expert Julia raves about it
3. McLaren Vale Shiraz Grenache – a combination made in heaven
4. McLaren Vale’s Kangarilla Road Wines – wine finesse for less dollars than expected
5. Hahndorf Hill’s success story