![]() ![]() Trotman was among the first commercial producers to take a culinary approach, cooking up concoctions in a professional chef’s kitchen equipped with ovens, dehydrators and sous vide devices. Non1, a sparkling drink made with salted raspberry and chamomile Wilk Reds were mixed with chocolate to develop the tannins that are essential to a classic red-wine finish. White versions were infused with yuzu, orange and toasted cinnamon, among other ingredients. To build body, structure and texture, they turned to verjus, the juice of unripe grapes, which delivered the fresh acidity that’s key to wine’s mouthfeel. They did a cold extraction of raspberries, dehydrated oranges and stewed cherries and tried teas and spices as well as salt from Australia’s Murray River. ![]() The pair experimented with a wide range of ingredients. Soon he was spending 16-hour days in the kitchen, working with a chef friend to develop his own faux wines, signature blends as complex as the real thing. “Why can’t I take on the empty wineglasses” sitting in front of nondrinkers? “Suddenly it dawned on me,” he recalls of his eureka moment. He was particularly taken with the clarified apple juice infused with marigold leaves and mountain pepper, served with a crayfish dish, and by the bracing iced green tea with fresh lemon that arrived with dessert. Inside Barcelona’s Hottest New Mediterranean Restaurantīack home in Melbourne in 2018, one particularly eye-opening meal, a 14-course tasting menu at Lûmé, left Trotman inspired-not just gastronomically but entrepreneurially. Blade and Bow’s Coveted 22-Year-Old Bourbon Is Back-but Bottles Will Be ScarceĬalifornia’s Crops Are Being Attacked by Fruit Flies Brought Over by Exotic Fruit Smugglers ![]()
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