Ever Wonder About Organic Grapes or Organic Wines?

Photo by Alex Block on Unsplash

When it comes to wines, there are two major categories of organics: ‘Wines made with Organic Grapes’ and ‘Organic Wine.’

Here’s a quick overview of each.

Wines Made with Organic Grapes

Wines made from organically grown grapes are much more common. This means there were no synthetic pesticides or herbicides used in the vineyard. Yeast and any other agricultural ingredients used in winemaking aren’t required to be organic, but have to be produced without excluded methods (like genetic engineering). Organic grape production prohibits the use of genetically modified organisms. This means that organic grapevines are not genetically engineered or modified in any way.

So, wines made from organic grapes are produced with a focus on environmental sustainability, soil health, and biodiversity, while avoiding synthetic chemicals and genetically modified organisms. This is not only better for the environment but also contributes to the production of wines that reflect the unique characteristics of their winery’s terroir.

Organic Wines

For a wine to be labeled as ‘Organic’ it must only use organically grown grapes and avoid synthetic additives. Both the growing of the grapes and the winemaking process must be certified. This includes making sure the grapes are grown without synthetic fertilizers. Other agricultural ingredients that go into the wine, such as yeast, also have to be certified organic. And then, any non-agricultural ingredients must be specifically allowed and can’t exceed 5% of the total product.

In addition to organic farming practices, many organic vineyards also adhere to broader sustainable agriculture principles. This may include practices such as water conservation, energy efficiency, biodiversity preservation, and waste reduction.

Finally, while the winemaking process naturally yields some sulfur dioxide (sulfites), the winemaker cannot add sulfites to an organic wine. (Note: Sulfites are commonly added to wines to stop the fermentation process and/or as a preservative in the bottle).

Although this is a brief overview, please note that the specific regulations and certification standards for organic wines can vary depending on the country or region. Cheers!

Behind the Cork™ - Domaine Bousquet White Wines

Embraced for their freshness, vibrant aromatics and fruit-forward qualities, wines from the Gualtallary zone of Tupungato in Mendoza’s Uco Valley have become “must-haves” for Argentine connoisseurs. With altitudes ranging up to 5,249 feet, Gualtallary occupies the highest extremes of Mendoza’s viticultural limits.

Domaine Bousquet, an early pioneer in this high-altitude sub-region of the Uco Valley, stands out for its singular reliance on eco-friendly organic fruit. And their prices are very competitive!

Today, Domaine Bousquet is housed in a striking modern winery, complete with a hospitality area and restaurant, and the property accounts for approximately 600 acres planted under vine.

2023 Domaine Bousquet Sauvignon Blanc ($13) - The organically grown 100% Sauvignon Blanc grapes used produce this wine were sourced from the Uco Valley. They were harvested early in the morning to preserve the freshness of the fruit. They were then fermented in stainless steel with selected yeasts for 10 days. The wine is un-oaked, to highlight the fruit and its varietal expression. This wine is medium yellow with green hints. Upon opening the bottle and pouring a glass, there were tiny bubbles observed in the bottle and in the glass. On the nose this wine has medium-high notes of citrus, lime and grass. On the palate, this light-bodied wine has flavors of green apple and bright acidity. It finishes smooth with a very slight sweetness. (ABV: 12.5, Acidity: 5.32 g/L, pH: 3.26, RS: 1.03 g/L)

2023 Domaine Bousquet Unoaked Chardonnay ($23) - The organically grown 100% Chardonnay grapes used produce this wine were sourced from the Uco Valley. They were harvested early in the morning to preserve the freshness of the fruit. They were then fermented in stainless steel with selected yeasts for 10 days. This Chardonnay is un-oaked, to highlight the fruit and its varietal expression. This wine is medium gold in color with a subtle aroma of apple. On the palate, this medium-bodied un-oaked Chardonnay has crisp flavors of green apple and tangerine with good acidity. It finishes with the bright tartness of a green apple. If you are a Sauvignon Blanc lover, you should check this one out! (ABV: 13, Acidity: 5.55 g/L, pH: 3.30, RS: 1.76 g/L)

Both of these organically grown white wines from Domaine Bousquet are great tasting and a super value which makes them a great fit as this week’s Behind the Cork™ Wines of the Week. Cheers!

Disclosure of Wine Sample Submission: I received these samples at no cost for review. The opinions expressed are entirely my own.

Media Samples Provided by Domaine Bousquet

Ever Wonder? What are the Differences Between Chardonnay and Sauvignon Blanc?

Chardonnay and Sauvignon Blanc are two very popular white wine grape varieties that are considered go-to wines for many people just looking to enjoy a glass of wine.

The differences of their aromas and flavors really depend on where they were grown, what their vintages were like and what kind of styles the winemakers were seeking.

Oak aging can also have a tremendous effect on the final product.

Here is a quick summary of some of the major characteristics of each wine:

Flavor, Body and Texture

  • Chardonnay: Un-oaked Chardonnay will have flavors of apple, citrus and tropical fruits. With oak aging, Chardonnay will take on flavors of vanilla, and butter. Malolactic Conversion during the winemaking process will also lead to richer and smoother flavors and mouthfeel.

  • Sauvignon Blanc: Typical flavors include grapefruit, lime and tropical fruit along grassiness. It typically has ‘bright’ mouth-watering flavors that are refreshing due to its high acidity. If it’s aged in oak, it is typically referred to as Fumé Blanc.

Aging Potential

  • Chardonnay: This wine can age well, especially high-quality examples from regions like Burgundy and California. With time, it can develop complex flavors. It will also take on deeper and darker color.

  • Sauvignon Blanc: Best consumed relatively young to preserve its fresh, vibrant flavors. Some oaked Sauvignon Blancs may have a bit more aging potential.

Production Regions:

  • Chardonnay: Grown in various wine regions worldwide, including Burgundy France, California, Australia, and New Zealand.

  • Sauvignon Blanc: These grapes do best in cooler climates, including the Loire Valley in France, Marlborough New Zealand, California, and Chile.

Pairing:

  • Chardonnay: Pairs well with creamy sauces, poultry, seafood, and dishes with rich flavors.

  • Sauvignon Blanc: Best with dishes that include fresh herbs, green vegetables, salads, seafood, and goat cheese due to its herbaceous and citrusy notes.

Overall, while both Chardonnay and Sauvignon Blanc are popular white wines, their differences in flavor, texture, and aging potential cater to different preferences and occasions. Cheers!

Behind the Cork™ - Vermut Flores Rosé

Vermut Flores Rosé ($19)

As was noted in a previous blog, vermouth is a wine - a fortified wine. A fortified wine that is infused with a mixture of botanical products including fruits, herbs, spices and roots. After the wine is aromatized and fortified, the Vermouth may be bottled dry, or sweeteners such as sugar may be added to create the sweet style of Vermouth, like this one.

This Basta Spirit Flores Rosé vermouth is from Uruguay and is made from Tannat grapes that are pressed and left in brief contact with the skins to create a rosé which acts as the base wine for the Vermouth.

Flores is a family of vermouth based on Tannat wine. Their Rojo and Rosado varieties are produced from Tannat. Albariño wine is used for the Flores Blanco Vermouth variety.

Vermut Flores Rosé is produced from a combination of twenty-seven (yes, 27!) different botanicals that make up its formula. Among them are Wormwood, Cardamom, Gentian, Quina and Coriander.

It was included as one of the Wine Enthusiast 2022 Top 100 Spirits of the Year as well as receiving a 94-point rating!

Vermut Flores Rosé is a bright and crisp vermouth. You can drink it alone, with a slice of lemon, lime, or orange, with or without olives, with or without tonic water. But, always include a good amount of ice!

Basta Spirits’ Vermut Flores is this week’s Behind the Cork™ Wine of the Week. Cheers!

Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Media Sample Provided by Basta Spirit who Produces Vermut Flores

Did You Know that Vermouth is Actually a Fortified Wine?

Wormwood

Photo by Simone Garritano on Unsplash

You probably know Vermouth simply as an ingredient in a cocktail such as a Martini or Manhattan. But, did you know it’s actually a wine?

Vermouth is actually a fortified wine that is flavored with various botanicals, herbs, spices, and sometimes fruits.

According to records, vermouth was first produced in the late 18th century for medicinal purposes with aromatics playing the healing role.

Wormwood (shown in the image) is credited for the original naming of Vermouth since the German word for Wormwood is “Wermut.”

The process of making vermouth involves the following steps:

  • Base Wine Selection: Vermouth begins with a base wine, which is usually a neutral white wine but it can also use rosé from red-wine grapes.

  • Fortification: The base wine is then fortified with a neutral grape spirit or brandy to increase its alcohol content. This fortification helps preserve the wine and creates a stable base for the addition of botanicals.

  • Botanical Infusion: The fortified wine is then infused with a blend of botanicals, which can include herbs, roots, barks, flowers, and spices. Common botanicals used in vermouth production include wormwood, gentian, chamomile, orange peel, cinnamon, cloves, and cardamom. The specific botanical blend used varies depending on the individual producer and their desired flavor profile of the vermouth.

  • Maceration: The botanicals are typically macerated, or steeped, in the fortified wine for a period of time to extract their flavors. This process can last from a few hours to several weeks, depending on the desired intensity of flavor.

  • Filtration and Blending: After the maceration period is complete, the infused wine is filtered to remove any solid particles and then blended to achieve the desired flavor profile and consistency. Some vermouths even undergo oak aging to further develop their flavors.

  • Sweetening: Depending on the style of vermouth being produced, a sweetening agent such as caramelized sugar or grape must may be added to achieve the desired level of sweetness.

  • Bottling: Once the vermouth has been blended and sweetened, it is bottled.

Like wine, the production of vermouth is a careful balance of art and science, with each producer having their own unique recipe and production techniques.