CHOOSING YOUR WINE
DIETARY HELP
WHAT IS THE DIFFERENCE BETWEEN THESE TERMS
ORGANIC
Organic wines are wines derived from grapes grown organically without the use of man-made, synthetic, genetically modified compounds such as pesticides, fertilizers, fungicides and anything that is not natural in the vineyard. The standards extend to the production process, (the use of sulphur dioxide, yeasts, fining agents and many more) there are generally strict rules which vary from each countries governing body before an organic certification can be met.
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Managing the vineyard in this way increases the biodiversity; organic compost feeds the soil, generally promotes a better ecosystem and reduces environmental impact and toxicity. A healthy grape is a good starting point for the raw materials to produce good wine, but the skill of the winemaker cannot be underestimated, whilst a traditional winemaker has all the tools at their disposal alongside a history and tradition to produce the end result, organic winemaking is still relatively young, a much more labour intensive and a demanding process, so finding consistency can be challenging, but there are some fabulous wines on the list and of course it fits with many consumers lifestyle and ideology.
We have had a large organic wine section since we were established in 2003 and have many that have stood the test of time with established favourites.
SULPHUR IN WINE
This is an important element in wine production it acts as an all round preservative, disinfectant and anti oxidant reducing the effect of microbiological spoilage and oxidation. It is used in the same way in many other food and drink preparations commercially. Regulations exist on the maximum amount of sulphur that can be added to wine.
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Yeasts produce sulphur naturally as a by product of the fermentation reaction so it would be impossible to produce a sulphur free wine, it is detectable at 11ppmillion in water and a statutory requirement on wine labels at this level and above. However, in wine this threshold is around 200ppm for white and 100ppm for red wine for most people, due to the acidic nature of wine and the fact that the sulphur is bound with many other organic compounds.
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How is all this important? Sulphur can trigger headaches, irritations and other sensitivities as well as be difficult for asthmatics. We have a wide range of low sulphur and no added sulphur wines which have brought back a pleasure a glass of wine gives, seemingly thought lost to many. It is no coincidence that most customers have reported back a much more pleasant experience with vastly reduced or no ill effects after trying these wines.
VEGAN
coming soon
BIO-DYNAMIC
Biodynamic wine is often perceived as the ultimate form of organic viticulture which is based upon the philosophies set out by Rudolf Steiner. Often ridiculed and maligned but in all honesty I have not tasted a bad biodynamic wine. There is no scientific explanation why that should be, but respecting the vineyard as a living organism which can be self sustaining, adhering to all the practices set out by the principles and even conforming to lunar cycles gives the soil and the vine the strength to bear quality grapes and to be classified by Demeter as such . This must also transcend into the wine making process to produce any certified biodynamic wine.
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Some of the practices and principles do create topics of conversation about the suitability to be classified as vegan.
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Some of the best producers Latour , Palmer , Chapoutier , indeed many grand crus of Burgundy produce wine this way, most with a passion and commitment to produce the best expression of their terroir that is possible.
VEGETARIAN
coming soon
NATURAL WINES
Natural wines have become more fashionable of late, although they are not produced according to a set of rules or standards and there is no official governing body. As the name suggests these types of wines are made in a natural way with minimal if any intervention in the vineyard and winemaking process, a step back from the modern industrialisation of wine. The minimal use of sulphur, lack of fining, filtration, using indigenous yeasts is just some examples of being more natural and when the skill of the wine maker and some luck is thrown in can produce some excellent wine.
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At the same time natural wines are susceptible to increase in the probability of spoilage, secondary fermentations, and oxidation with hazy, vegetal petillant wines often the result not fully expressing the terroir from where they originated.
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A lifestyle choice perhaps but the primary consideration should be the quality of the wine, probably these wines currently divide opinion more than any other and finding worthy examples can be difficult as they are often produced in small quantities