Going “green” with the grapes

These days, we’re more aware of how our vegetables are grown and how our meat is raised. But we may not be paying as much attention to how the grapes used to make our wines are cultivated.

By John Farlow - January 2014

Three Organic Wines To Suit Any Need

These days, we’re more aware of how our vegetables are grown and how our meat is raised. But we may not be paying as much attention to how the grapes used to make our wines are cultivated.

By John Farlow - January 2014

Wine courtesy of Wine Works. -David Colwell

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We’ve taken stock of wines made from organic grapes and found three to suit any need.

Meinklang Pinot Noir 2011

$17, Siema Wines

Pinot Noir is a fickle grape, giving growers all manner of problems—temperature sensitivity, molds, and predation from insects to birds and deer. But Austria’s Meinklang cultivates robust biodiversity in its vineyards, making it difficult for Pinot’s enemies to establish themselves.

This wine will please fans of France’s Burgundy region with its similar highlights of currant and raspberry.

Nuevo Mundo Sauvignon Blanc 2013

$15, Organic Vintners

This Chilean offering has all the hallmarks of a classic Sauvignon Blanc with bright, lemon-lime citrus notes and a racy acidity. It’s a deliciously juicy and versatile wine that pairs well with mild cheese and seafood.

Edmunds St. John Rocks and Gravel 2012

$32, Potomac Selections

This bottling—a blend of organically grown Grenache, Syrah, and Mourvèdre—is a supple exercise in restraint with red raspberry and cherry from the Grenache,
a hint of savory smoke from the Syrah, and an earthy grip from the Mourvèdre. This is a medium-bodied effort that isn’t light on flavor.




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