Helen and Hugo’s Organic Farming Blog

We always drink organic wine when we can due to our commitment to the health of our bodies as well as that of the planet. The wine industry are traditionally big users of chemicals which are used generally through a fear that production and quality will drop and disease and problems increase if they are not used. Nothing could be further from the truth as many vineyards are proving. A leading example is found at Frank Bonic’s vineyard at Billabong Creek: www.organic-1.com

So it was with interest that I read this article about organic wines and research done in California about the end product - the wine.

“Wine made with organically grown grapes is higher quality,” Delmas said. “Growers have to devote more time and attention and take better care of organically certified vines than conventional vines, and our results show that these efforts are apparent in the product.”

In addition to being less pure, grapes grown with pesticides, herbicides and inorganic fertilizers interfere with a vine’s ability to absorb naturally occurring chemicals in soil, according to vintners quoted in the study. As a result, wines made with organically grown grapes are more likely absorb these chemicals, which are said to provide the distinctive flavor of the site where the grapes were grown — a wine’s much-prized “terroir.”

To read the full article go to:
http://www.thegreenpages.com.au/index.asp?page_id=1596

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