the wine room  A Green Guide to Wine! 

At Sun Singer, we are finding more and more interest from our customers about the different growing and husbandry styles that vineyards use in growing grapes. Here's an article in two-parts that addresses some of the issues pertaining to sustainable production.   

What is Organic Wine?

Following the recent creation by the USDA of a National Organic Program, an organic wine is now defined as "a wine made from organically grown grapes and without any added sulfites". By this unfortunate restriction, the vast majority of what you and I have been calling organic wines must now be referred to as "wines made from organic grapes" (or organically grown grapes), as they are allowed to contain up to 100 ppm of added sulfites.

While we support the effort of some winemakers to explore avenues to eliminate the use of sulfur dioxide, the truth is that wines without added sulfites are very few in number and very unstable in quality, giving the public a negative perception of what an Organic wine can be! The wine industry has therefore the dubious honor of being the only one that cannot call its product "organic" even though it is made with more than 95% of organic components. [With the higher permissible level of 100ppm SO2 present in the wine, the percentage is still 99.99%

organic!].

For a wine to be labeled "100% Organic" and bear the USDA organic seal, it must be made from 100% organically produced ingredients (in other words, the grapes must be grown organically), have an ingredient statement on the label, and give information about who the certifying agency is. A wine in this category cannot have any added sulfites. It may have naturally occurring sulfites, but the total sulfite level must be less than 100 parts per million.

To be labeled "Organic" and bear the USDA organic seal, the wine must be made from at least 95% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. Again, a wine in this category cannot have any added sulfites, but it is allowed to have naturally occurring sulfites below100 parts per million. The nonorganic 5% must either be a nonorganically produced agricultural ingredient that is not organically available or another substance like added yeast.

To claim any of these statements, a wine must be made with at least 70% organic ingredients, have an ingredient statement on the label where organic ingredients are identified as being organic, and give information about who the certifying agency is. A wine in this category may not bear the USDA seal. It may contain added and naturally occurring sulfites and the total must still be under 100 parts per million. The 30% of nonorganic ingredients must be nonorganically produced agricultural ingredients that are not available in an organic form or another substance.

This category is for products that have less than 70% organic ingredients. It cannot bear the USDA seal nor have information about a certifying agency or any other reference to organic content. Biodynamic Wines Biodynamic principles take the organic approach a step further by making sure that the growth of the grapes is in tune with the larger environment. Using homeopathic sprays, herbal preparations and lunar cycles, soil fertility is increased and vines are protected from pests and diseases.

Biodynamic farming techniques utilize the vineyard's natural resources to cultivate the highest quality grapes possible without the use of pesticides, fungicides, herbicides, synthetic fertilizers, growth stimulants or GMOs. A vineyard that is certified biodynamic meets and typically exceeds the standards and regulations for organic certified farming.

More to come next week... 

A WINE LOVER'S GUIDE

TO CHEDDAR 

Because the styles of cheddar range all across the spectrum of mild to sharp, finding the perfect wine partner can be tricky. The variety makes the semihard cow's milk cheese wonderful to play with winewise. Based on doing just that, here's some of what we've found.

~Rich, creamy Chardonnay goes especially well with mild cheddar because the cheese's mellow flavors don't clash with the oak flavors in wine.

~Pinot Noir, because it's earthy and complex, but not overwhelmingly powerful, works well with most cheddars in the middle range.

~Extra sharp aged cheddars are fantastic with such dramatic southern French reds as Chateauneuf-du-Pape and Gigondas from the Rhone Valley.

~And finally, if cheddar is for dessert (rather than before a meal), serve it with reserve ruby Port. Smith & Woodhouse Lodge Reserve is packed with intense aromas of ripe red fruits, cassis, and floral hints. On the palate, full-bodied, smooth and well balanced, with a long and lingering aftertaste. It matches cheddar's intensity inch for incjh, and the textural contrast is mind-blowing.

Here's two new items 

from Daelia's Food Company where they're passionate about complementing, never overwhelming the many wonderful flavors of cheese. 

Almond with Raisins

Biscuits

pairs very well with creamy goat cheeses, aged cheddars, aged sheepsmilk cheeses and blue cheeses. Lateley we have enjoyed it with Capriole O'Banon,

that lucious aged goat cheese in bourbon soaked chestnut leaves.