Besides the chef’s cooking presentations, the Omnivore food festival is also a showcase for high quality produce such as meats, cheeses and of course wine.

A good dozen of mostly French vignerons were presenting their so-called “Vins Naturels”, a non-certified or -controlled ideology of winemaking which basically reduces the process to a minimum of interference (pumping, filtration) or additons (non-indigenous yeasts, sulfites). While I’ve had a few disappointments especially with Continue reading →