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January 12, 2007, Newsletter Issue #28: Organic Wines
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Tip of the Week
Food and wine go hand in hand. Then it should be no surprise that wine has gone organic like many foods. For a finished wine to be organic, it must have been produced from organically grown grapes and have been made without additions of yeasts, fining agents, and the sulfites that protect against spoilage. Since most commercial wineries won't take the risk of putting potentially spoiled wines on the market, there are very few purely organic wines. However, there are many producers worldwide who grow grapes with chemical-free, organic methods, including: -M. Chapoutier and Chateau de Beaucastel from the Rhone, Bonterra and Fetzer Vineyards, -Wellington Vineyards, Robert Sinskey, Marimar Torres, and Frog's Leap wineries in California, -Sokol Blosser from Oregon and, -New Zealand's Seresin Estate.
So check out these producers if you are seeking organic wines.
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