Results for: “organic”
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Organic Wine : The rules and methods for producing organic grapes and wine are still evolving. This usually depends on the country of origin and the various governing organizations involved. France, for example, legally defined organic farming in 1981 as “farming which uses no synthetic chemical products.” Current U.S. regulations mandate that winemakers who use organically grown grapes and add sulfites use the phrase “made with organic grapes.” For a wine to be labeled “organic,” no added sulfur is permitted. Confusingly, in the E.U., Canada and elsewhere, wines labeled “organic” are permitted a minimal amount of added sulfur. In most cases, organic wines are fermented from grapes grown without the use of synthesized fertilizers, pesticides or herbicides. In organic wines, natural yeasts are often used during production.
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Pyrazines : Organic compounds found in all grapes (but most prominently in Cabernet Franc and Sauvignon Blanc) that can yield pungent herbal or vegetal aromas. These can manifest as green bell pepper, lemongrass, fresh or dried herbs, among others.
Biodynamic : A farming strategy that combines principles of organic farming and concepts developed by Rudolf Steiner, an Austrian philosopher. Some of these include the use of manure and compost as a substitute for artificial chemicals; incorporating livestock into plant care; and the following of an astronomical planting calendar.
Pétillant Naturel (Pét-Nat): : Sparkling wines made using the ancestral method, an inexpensive but difficult-to-control technique in which the wine’s primary fermentation is stopped before completing, and a secondary fermentation occurs in the bottle, ending when the yeast cells deplete the supply of residual sugar. No dosage, or sugar addition, is used to start a secondary fermentation in the bottle, and the wine is not disgorged to remove any remaining sediment or lees. While this is a centuries-old method, pétillant naturel wines have more recently become part of the larger "natural wine" trend, which generally entails making wines from handpicked organic grapes, and using native yeasts and only minimal intervention to vinify the wine. Many vintners make pétillant naturel wines experimentally with grapes not traditionally used for sparklers, in regions that have not historically used the ancestral method. Often bottled using crown caps (like a beer bottle) rather than corks, the resulting wines can be cloudy and fizzy, but tend to be less bubbly than other sparkling styles.