Tarragon wine in flavor chute with bisque and raw kaolin (Services 1&2).
Galleria Mineraali, Puolanka
2024
Herbal wine (Tagetes lucida, Artemisia dracunculoides L., carrot stems, bentonite, wine yeast, glucose, water), kaolin clay from Pihlajavaara, salt, sugar, beeswax and edible clay, muslin cloth.
Curation by Katariina Guthwert for Kainuun Kaoliini Wild Clay Festival 2024, Puolanka, Finland.
Working group Donner/Rönkä/Purhonen 's piece consists of two services that explore Pihlajavaara kaolin clay as an element accompanying a custom herbal wine.
In service 1, the wine is filtered and served to the audience through a "flavor chute" mesh containing salt, sugar, beeswax & powdered kaolin clay.
In service 2, bisque fired and raw kaolin clay balls are served as a pairing suggestion with the wine, connecting the tasting to an auditory experience, and kaolin's slow dissolving to the drink.
Galleria Mineraali, Puolanka
2024
Herbal wine (Tagetes lucida, Artemisia dracunculoides L., carrot stems, bentonite, wine yeast, glucose, water), kaolin clay from Pihlajavaara, salt, sugar, beeswax and edible clay, muslin cloth.
Curation by Katariina Guthwert for Kainuun Kaoliini Wild Clay Festival 2024, Puolanka, Finland.
Working group Donner/Rönkä/Purhonen 's piece consists of two services that explore Pihlajavaara kaolin clay as an element accompanying a custom herbal wine.
In service 1, the wine is filtered and served to the audience through a "flavor chute" mesh containing salt, sugar, beeswax & powdered kaolin clay.
In service 2, bisque fired and raw kaolin clay balls are served as a pairing suggestion with the wine, connecting the tasting to an auditory experience, and kaolin's slow dissolving to the drink.
