Documentation of
"Tarragon wine in flavor chute with bisque and raw kaolin (Services 1&2)."
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
@katariinaguthwert for
@kainuunkaoliini 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.
