Organic Wines defined with links

"What Is the Real Definition of Organic?

Organic products in the United States are regulated by the U.S. Department of Agriculture (USDA) in accordance with the Organic Food and Production Act (OFPA) passed in 1990 (7 C.F.R. pt. 205). Products labeled as "organic" must be certified according to standards for ingredients and production set by the National Organic Standards Board (NOSB) and administered by the National Organic Program (NOP) within the USDA. Organic foods and beverages are produced without using the following: most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or ionizing radiation. Organic meat, poultry, eggs and dairy products come from animals that are given no antibiotics or growth hormones.

The NOSB defines organic agriculture as "an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity." Certainly the goal of organic agriculture—and the wine industry in particular—is to address larger issues, such as soil erosion water quality, loss of biodiversity, chemical dependence, and ecological impacts, such as resistance to natural predators.

Organically Grown Grapes vs. Organic Wine

Organic wines are currently in a state of limbo because many traditional winemaking ingredients are not currently approved for organic labeling by the NOSB. The term "organic wine" can be used only when 100 percent of the grapes are certified organic and where no sulfites are added. For example, a wine that contains only organic grapes but also uses sulphur dioxide (SO2), yeasts, bentonite or egg white gases (e.g., N2, CO2) in the winemaking process is not considered an "organic wine." Instead, these wines are commonly labeled "made from organically grown grapes."

There is continued discussion between the NOSB and the California Organic Advisory Board to recommend revised standards that would allow the use of sulphur dioxide; however, comments from the initial Federal Register notice last year resulted in withdrawal of the regulation for revision. Revised regulations could be adopted in the upcoming year.

Although the labeling limitation has been a disincentive for some winemakers to obtain organic certification, many grape growers are moving forward with their efforts to obtain organic certification (a three-year process) in anticipation of a resolution of the ingredient issue. In addition, many growers are finding that their winemaking partners want to use or purchase organic grapes—even without the labeling advantage. Because chemical sprays can enter the vat through grape skin residues or from pulp from the plant itself, growers and winemakers have an independent desire to eliminate trace pesticides and other chemical residue from their content. Winemakers have found that organically grown grapes have a unique, if not better, crush, providing additional flavor options.

During a grower's three-year transition to obtain organic certification, production costs can increase as much as 5 to 10 percent. "After the first three years, most producers agree, organic growing costs become equal or less than conventional growing costs as money is no longer being spent on synthetic chemicals." (OTA, Marketwatch) The biggest difference for growers of organic grapes is adopting growing practices that maintain biologically active soil. The use of cover crops and natural fertilizers, and the planting of companion crops, such as echinacea to attract natural predators, are common. In addition, weed management is integrative, allowing a cycle of growth, mowing and composting wherein the biomass is used as fertilizer instead of chemical sprays.

In the meantime, wine labels containing the phrase "grown with organically grown grapes" seem to be increasing as the certified acreage increases, and the inclusion of this information on labels is used by some as a marketing distinction along with appellation or variety."

More information along with links can be found at Winebusiness.com or at the Organic Trade Association site.

Can you taste the difference?

More Biodynamic treatments with Mike Benziger

And another Biodynamic Treatment of flow forms by James Milton in Kiwi Land

Mike Benziger talking biodynamic farming and how bugs make wine better

Mike Benziger is one of America's top supporters of the Biodynamic farming movement in wine production.

A guide to Biodynamics by Jamie Goode. The only advice I can give you when embracing this idea is that you shouldn't get caught up in the small details like cow horns and poop!

Carbon footprint of shipping wine from various regions...up with high quality box wine?

This came to me via Dr. Vino's blog but this was also published in the month's National Geographic magazine. Up with high quality box wine?

sshhhh! back to the red wine cures all illnesses stories!!!!

Organic farming and the 06 Vintage in Burgundy, if Aubert does it....

Picture also from Jaime Goode www.wineanorak.com

This from Jamie Goode's Blog. From a Recent 2006 DRC tasting. Goode asked Aubert about his thoughts on the 2006 vintage, which lead into his thoughts on organic farming and its importance.

"'The wines show that one cannot speak of great vintages or small vintages any more', says Aubert. 'Take the last 10 years: each has had its own character. 2006 was more difficult, certainly, than 2005, but, finally, with a small yield and a lot of care at sorting you have a maturity - both phenolic and sugar - that is at the same level as 2005. The difference is in the style of the wines'.

Aubert says that being organic is very important, and has had an effect on the quality of the wines. The domaine has been organic for 25 years, and part biodynamic for a while. With the 2008 vintage it is fully biodynamic. Yet Aubert thinks the big quality gain is switching to organics from conventional farming, not the move from organics to biodynamics."- Aubert du Villaine of Domaine de la Romanee Conti