'Nose to Tail' food concept comes to wine

Posted on 23 August, 2017 by Dimitri Safonov | 0 comments

organic vineyards and olive trees - biodynamic viticulture I will start with something personal. About 10 years ago a visit to this restaurant completely rocked my world. I will start explaining and I’m sure you are going to guess the name of this fantastic establishment. I had roast bone marrow with parsley salad on toast followed by pig’s trotters stuffed with potatoes and brill baked on green and white vegetables. Some will say it is adventurous, some - probably a bit bonkers with the trotters and some will be already googling where to get that on the menu.

I am talking about St. John’s restaurant in London, which has pioneered and fully established a concept called 'Nose to Tail' in food. It means that cooks are very sympathetic to their produce and try to use all parts of the animal and vegetables in their dishes. It minimises wastage but also gives way to enormous culinary creativity. How about lamb’s tongues with turnips and bacon? This may again sound too weird or even unappealing, but you get the concept!

organic vineyards in Priorat

A few years ago, my business partner and I were on holiday in Spain and visited quite a few beautiful vineyards in Priorat, Spain. There was plenty of organic wine tasting, delicious lunch at a local restaurant and sampling of some very young and aromatic organic olive oils. It won’t surprise you that these picturesque vineyards are also surrounded by olive groves and other botanicals. After all organic and biodynamic viticulture promotes a creation of a single ecosystem which works to heal itself rather than to rely on artificial chemicals.

Nose to Tail vineyards

At the end of one of such tastings the winemaker also showed us that they go one step further. Imagine all the fermented juice and skins are still in the tank or barrel and then they get free run wine first for their best wines followed by gently pressing the rest to extra more wine but also a few additional flavonoids and tannins from skins. That’s natural wine as we know it in the bottle. Yet what happens with the skins - are they going to waste? Even though there are possibilities to use them to produce grape based spirit, in most cases it is going to go straight into the bin.

grape skins

So, these guys decided to try something a bit different and produce cosmetic products that are made from all those skins. Yes, the skins contain a lot of antioxidants, tannins, flavonoids, resveratrol and so on. If they will continue pressing them to extract even more juice you might get a more nutrient rich wine, but it will taste very bitter and astringent. So, what about using it externally as face and body moisturiser? That’s how we got to know these guys and their brilliant concept and now it is available to buy in the UK too. 

I personally get inspired by artisan producers who are championing organic and natural products. As they are not using any artificial ingredients these products are lighter, softer and very gentle on your skin. You are to get all those benefits from grape skins for your own healthy-looking skin.

wine face cream moisturisingHave a go at a travel size (25ml) face cream which is a part of our natural cosmetics gift pack (5 products including coffee scrub, lip balm, hand cream and shower gel) or buy a full size 200 ml of this moisturiser.
We are also launching more products that are inspired by nature in our Organic Living collection

Stay healthy and inspired!

Posted in lifestyle tit-bits, our club



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