Organic, Biodynamic and Sustainable…
Organic and biodynamic wines are increasing in the marketplace. Three labeling classifications are emerging on labels: Organic, Biodynamic and Sustainable. Sustainability is a great concept. It has to do with farming practices…often organic, transportation impact…how far and how much energy and resources does it take to get the product to the consumer, health…what are the health benefits and detriments within the product, and social responsibility…what impact the product may have on the community. The basic concept of organic production is to use what nature offers us and nothing more. Chemical fertilizers, pesticides and herbicides are exchanged for composting and soil management, ladybugs and companion plant introduction practices. Biodynamic is somewhat all of these concepts but with sometimes the mysterious inclusion of mysticism and spirituality. Many European producers especially in France, Italy and Spain produce holistic, biodynamic wines and are very guarded in their practices.
In an article in Fortune magazine ten pairs of wine both conventionally made and organic/biodynamically produced were tasted blind and rated. The tasters concluded that the organically and biodynamic wines often seemed more vibrant…more in touch with the terroir of their regions. It seems logical that to allow a plant to evolve naturally to its environment and to nurture the vines through the seasons of rain, wind, heat and drought could only make a wine that is somehow more in touch with its roots…sorry about the pun, I couldn’t help it.
I believe that we are going to continue to see wines with these classifications become even more prevalent in the market. I just brought in a wonderful wine from the Maysara Winery in McMinnville, Oregon. Maysara makes their wines biodynamically and the winemaker, Moe Momtazi, believes that his vineyards and his wines are living organisms. The Maysara 2006 Roseena is 50% Pinot Noir and 50% Pinot Blanc and is a lovely salmon hue. It is the PERFECT wine for barbeque, Thai, sushi, Chinese and Cajun cuisines. It is a barrel fermented blush wine with great complexity and just a hint of sweetness and great natural acidity. Keep a couple of bottles in your fridge. I know that when you try it…especially you Pinot Noir drinkers, you are going to want more.
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World Beverage has received some fabulous organic and biodynamic wines in the last few months…some from Italy, Chile, Argentina and Oregon. I thought that it might be fitting to taste these wines on the first day of spring.
