Tarragon wine in flavor chute with bisque and raw kaolin



Work group: Sonja Donner, Eeva Rönkä, Jani Anders Purhonen
Kainuun kaoliini, Puolanka 26-28. July, 2024
Curator: Katariina Guthwert

The piece consists of two services that explore Pihlajavaara kaolin clay as an element accompanying a custom herbal wine.

Preparations and process photos.

^ Service I video footage

In service 1, the wine is filtered and served to the audience through a "flavour chute" mesh containing salt, sugar, beeswax & powdered kaolin clay.

^ Audio collage from session II

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.

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