What is Organic Wine?

What is Organic Wine?

Organic wines are produced with organically grown grapes. In order to have organically grown grapes, a vineyard manager must implement an entirely different set of practices to maintain their vines.

By the way, organic doesn’t imply that the wine doesn’t have additives. There is, in fact, a list of additives, including things like yeast, egg whites, and animal enzymes (like rennet in cheese) that are allowed in organic wines. Being organic doesn’t necessarily mean a wine is vegan.

Organic Wine Dilemma

The dilemma with organic wines (and what sets them apart from other organic foods) is the importance of sulphur-dioxide (SO2) in the winemaking process. Perhaps you’ve seen a lot more European organic (called ‘bio’) wines and this is because Europe has a different definition of organic:

• USA: “a wine made from organically grown grapes without added sulfites”
• EUROPE & CANADA: “a wine made from organically grown grapes that may contain added sulfites”

Organic wines from the US must not add sulfites, which in most scenarios greatly reduces a wine’s shelf life and, in some cases, can substantially change the flavor. Wineries find themselves in a quandary because spending the time to make organically grown grapes is immediately lost because they use SO2 in the bottling line. 

What are Non-Organic Wines?

Non-Organic wines can use chemicals like herbicides and fungicides in the vineyards and other additives (like sulfur or Mega Purple) in a wine. You’ll find most of the bizarre chemicals in non-organic wines are used in the vineyard. It is common to see pesticides and fungicides used in areas that are calm (low wind) and have more moisture in the air to cause fungal infections (perhaps close to a river, pond or lake). You’ll find many fungicides and pesticides being employed to kill invasive species. For instance, in Napa, a foreign bug called the glassy winged sharpshooter is a carrier of Pierce’s Disease. This particular disease basically turns vines into lepers with rotting leaves and eventually kills them.

How To Drink More Green?

Fortunately there is a solution that drinkers of American wines should know about and it’s called ‘Made with Organically Grown Grapes’. Why only America wines? Because i Europe they mark wine with "BIO" on the label. These little words on a US wine bottle are your ticket to drinking more green for two reasons:

• Wines is made with grapes from Certified Organic vineyards
• Wines must contain less than 100 ppm sulfites (good!)

Other Cool Sustainability Programs You Can Trust

A certification of sustainability for California wines that restricts the use of bad chemicals in vineyards. sipcertified.org

A certification program created in the Northwest that focuses on bolstering riparian areas and reducing farm run off into streams and rivers. salmonsafe.net

Demeter offers organic and biodynamic certifications internationally. demeter-usa.org

The USDA National Organic Program. Also look for wines labeled “Made with Organically Grown Grapes”. USDA NOP

Source: http://winefolly.com/update/organic-wine-vs-non-organic-wine/

Wine Review: Fuzion Chenin Blanc - Chardonnay

Fuzion Chenin Blanc - Chardonnay

Grape: 70% Chenin Blanc, 30% Chardonnay

Country: Argentina

Fuzion is a wine that brings together Argentina’s rich culture that is a unique expression of the old and new world, a Fuzion. It's an organic wine.

In aromas it´s a lovely dry wine with floral and citrus notes

In palate it's crispy, with good harmony in the palate and a refreshing finish.

Food pairing: salads with fish or chicken, roasted/grilled chicken, any kind of fish dishes.

I had it with Nicoise Salad (tuna and boiled vegetables).

Supplier in UAE is MMI. You can buy this wine in some of their stores: 

http://mmidubai.com/common/image/Caption/digital-2013-portfolio.pdf

Wine Review: Argento Shiraz

Argento Shiraz

Grape: Shiraz

Country: Argentina

This wine is a great example of combination quality and good price. 

In aromas is lovely purity of black ripe fruits and real spice flavour impact.

In palate there are concentrated flavours of cherry, plum and spices, supported by soft oak ageing. 

It's dense, medium to full bodied,  and medium-long finish wine.

Food pairing: red meat, pasta with rich tomato sauce, any kind of cheeses with dry fruits,

I had it with tenderloin steak with black pepper sauce.

Supplier in UAE is A&E. You can buy this wine in some of their stores: 

http://www.africaneastern.com/p-2976-argento-shiraz.aspx

Opening sparkling wine or champagne

What's the difference between Champagne and Sparkling Wine?

The Champagne we know and love comes exclusively from the Champagne region of France, and claims the honor of being the most famous of the sparkling wines. 

Technically, it is the only sparkling wine that may be referred to as "Champagne." 

Bubbly from all other regions in the world are simply referred to as "sparkling wine," though regional specialties abound. 

Spain's sparkler is called Cava, Italy's bubbles come in Prosecco and Moscato d'Asti, and French sparkling wines from everywhere outside of Champagne are referred to as Cremant. Italy, Spain, Australia, New Zealand and the U.S. give France a run for the money by producing some fantastic sparkling wines at exceptionally competitive price points.

Steps for opening sparkling wine or champagne

1. Chill your sparkling wine completely in the refrigerator or in an ice water bucket, so that the contents are completely chilled.

2. Remove the foil wrap over the cork. Twist the metal loop to loosen the metal cage around the cork to loosen it. You don't have to remove it immediately, as you may risk the bottle uncorking before you are ready.

3. Grip the body of the bottle in your dominant hand (right hand if you are right handed). Grip the cork with a kitchen towel with your left hand. The bulbous end of the cork should be in the palm of your hand.

4. Support the base of the bottle against your right hip or side. Slowly begin turning the bottle back and forth with your right hand while holding the cork firmly steady with your left. Continue to turn more and increase the distance between your hands, as the cork turns.

5. Slow down toward the end when the cork's almost out, allowing the cork to gently slide out rather than popping aggressively. Point the bottle away from you, so that the cork does not pop in your eyes.

6. Serve your Champagne in your best Champagne glasses!

What is "decanting" and why people do that?

DECANTING WINE

Fundamentally, decanting serves two purposes: to separate a wine from any sediment that may have formed and to aerate a wine in the hope that its aromas and flavors will be more vibrant upon serving.

Older red wines and Vintage Ports naturally produce sediment as they age (white wines rarely do); the color pigments and tannins bond together and fall out of solution. 

Stirring up the sediment when pouring will cloud a wine’s appearance and can impart bitter flavors and a gritty texture. It’s not harmful, but definitely less enjoyable.

Decanting is simply the process of separating this sediment from the clear wine. It’s fairly safe to assume that a red will have accumulated sediment after five to 10 years in the bottle, even if this can’t be verified visually, and should be decanted.

Sediment is a desirable by-product, especially in age-worthy red wines. However, sediment can have a rather bitter flavor, gritty texture and unattractive residue, so decanting (or separating) the wine from a sediment is a step worth taking. 

If the wine you are planning to serve has sediment, it should be left standing upright for 12 to 24 hours to allow the sediment to settle at the bottom of the bottle. At this point the bottle is carefully uncorked and wine gently poured into a decanter in a smooth, uninterrupted motion. Place a light under the neck of the bottle as you are pouring into a decanter so that you may see when the sediment of the wine is approaching the neck. The idea is to leave a sediment in the bottle and serve clear wine from a decanter.

WHAT WINES SHOULD BE DECANTED

Cheap wines

Decanting any cheap wines because it makes them taste better. Cheap wines can have really awkward rotten egg smell sometimes when you first open them due to sulfide dioxide. Our noses are very sensitive to this smell (some more than others) and it can ruin a wine tasting experience. Fortunately, often this smell can burn off very quickly after decanting wine and the resulting value wine can be very tasty!

Expensive vintage wines

Decanting expensive vintage wines, especially massive cabernet sauvignons, Italian wines such as Barolo, Chianti, Montepulciano d’Abuzzo, other grapes such as  Syrah, Malbec, Petite Sirah, Cabernet Sauvignon and Merlot.

ALLOWING WINE TO BREATHE

Allowing wine to “breathe” is simply a process of exposing it to air for a period of time before serving. Exposing wine to air for a short time can help soften flavors and release aromas in a way similar to swirling the wine in your glass. Young red wines, especially those that a high in tannins, such as Cabernet Sauvignon, most red Zinfandel, Bordeaux and many wines from Rhone Valley, actually taste better with aeration because their tannins soften and the wine becomes less harsh.

Uncorking a bottle and letting it sit undisturbed for period of time actually does very little to let the wine breathe as only a small percentage of wine is in contact with air. A much better suggestion is aerating the wine in young glass or in a decanter.

Wine Me Up Facebook page

Wine Me Up is now in Facebook!

As it's easier and faster make instant posts with Facebook Mobile App, I will post there Fun.Wine.Facts. But apart of it, I will share all Wine Me Up Blog posts there. 

So please find, like and share Wine Me Up Facebook page:

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Wine Review: Bodegas Navajas Crianza

Bodegas Navajas Crianza
Grape: 95% Tempranillo, 5% Mazuelo
Country: Spain

This wine is made with cold maceration and rested in stainless still barrels. No oaks were used. This helps to keep young and wild berries aromas significantly bright. 

This wine has easy to find aromas of forest black berries, some ripe plums and black cherry.

In palate there are cherries, blackberries and a bit of chocolate. Its a complex, meduim-bodied and medium-long wine.

Food pairing: cold meats, stews and all kinds of red meat. Also good with rich meat salads or med-spicy sauce salads.

I had it with lamb chops and grilled vegetables.

Supplier in UAE is A&E. You can buy this wine in some of their stores: 
http://www.africaneastern.com/search.aspx?searchterm=rioja