Tuesday, December 4, 2007

Going Green

Organic has moved from crunchy granola to wine. To be labeled organic and bear the U.S.D.A. organic seal, at least 95 percent of the grapes must be grown without pesticides or synthetic fertilizers. Wineries that bottle organic wines can’t use chemical cleansers or preservatives.

Finding wine makers who use sustainable farming practices, which conserve soil and water, among other issues, is more difficult. New York Times wine writer Eric Asimov recently listed several winemakers who practice some form of organic, sustainable or natural winemaking in his article “When the Wine is Green". They includes Leflaive, Leroy and Lafon in Burgundy; Deiss and Zind Humbrecht in Alsace; Coul√©e de Serrant in Savenni√®res; Chapoutier in the Rhone; Pingus and Palacios in Spain; Movia in Slovenia; Araujo and Grgich Hills in California; Brick House in Oregon; and Cayuse in Washington.

Expand your wine color palate beyond red and white.... to green.