Tag: sustainably farmed

About Wine, Organics

What is a vegan wine?


As we all know wine is made from grapes. Wine is grape juice combined with a special variety of yeast and allowed to ferment.

But not all wines are vegan or even vegetarian-friendly.

The reason that all wines are not vegan or even vegetarian-friendly has to do with a process called ‘fining’ or how the wine is clarified.

For those who don’t know, many winemakers use animal products in the ‘fining’ process. To simplify, freshly fermented wine usually contains small particles of proteins, tannins, tartrates and phenolics—these are all naturally occurring substances and  and in no way harmful. They are removed because consumers like to drink smooth, clean wine. Most wines, if left long enough, will self-stabilize and self-fine.

Historically, to speed up the process, winemakers have used animal ingredients as ‘fining agents’ to capture sediment such as casein (animal milk protein), albumin (egg whites), isinglass (fish bladder), and gelatin (collagen from animal bones or boiled cow or pig body parts). Fining with casein and albumin is usually acceptable by most vegetarians but all four are off limits for vegans because tiny traces of the fining agent may be absorbed into the wine during the fining process

Fining agents help remove these haze-inducing molecules by acting like a magnet – attracting the molecules around it. They coagulate around the fining agent, creating fewer but larger particles, which can then be more easily removed or strained out. These fining agents are  not additives to the wine, as they are precipitated out along with the haze molecules.

Fortunately, more and more vineyards are starting to use cruelty-free substances like bentonite (clay-based) which is particularly efficient at ‘fining’ out unwanted proteins and activated charcoal is another vegan and vegetarian-friendly agent. An increasing number of wine producers are skipping the fining practice entirely by allowing the wine to self-clarify and self-stabilize. In other words, time to settle before decanting it into bottles. Such wines usually mention on the label ‘not fined and/or not filtered’.

This move to more natural winemaking methods, allowing nature to take its course, means more vegan and vegetarian-friendly wines. However, wine labels typically do not indicate whether the wine is suitable for vegans or vegetarians, or what fining agents were used.

How is a vegan wine drinker to know whether a wine is vegan-friendly or not? It’s not easy.

There is an increasing number of more organic, biodynamic and natural wines available to consumers, and many of these are considered vegetarian or vegan.

One US brand, Bonny Doon Vineyards wines are actually very vegan-friendly. All of their wines  are vegan — they don’t use any animal product fining agents, (isinglass, egg whites or gelatin) in any wine and haven’t since 1985, They do use some bentonite on the whites and pinks.

Other popular vegan-friendly wines include: Charles Shaw (red wines only); Frey Vineyards; Red Truck Wines; Green Truck Wines; Yellowtail (red wines only; not white or rosé); Lumos Wines.

For a more definitive list of affordable, easy-to-drink vegan wines here is a quick guide to wine brands in the $25 and under category.

KRIS Pinot Grigio. Kris is an affordable Italian white wine favorite that is available at almost every liquor store.

LITTLE BLACK DRESS Chardonnay, Pinot Grigio, & Moscato. This budget-friendly company’s white wines are all vegan and a favorite with wine and cheese and Netflix, nights. These wines usually range under $15.

MEIOMI Chardonnay. Meiomi also makes a Rose and a Pinot Noir, but Chardonnay is their only white.

DECOY Sauvignon Blanc. Decoy is a brand under the larger Duckhorn Vineyards (also vegan, but much pricier), and their wines are all vegan.

LES JAMELLES Sauvignon Blanc & Chardonnay. The entire Les Jamelles line is vegan—evidently, they were concerned about potential allergen issues with the use of animal products, so they “only use products of vegetable or mineral origin” in the fining process.

BOGLE. Sauvignon Blanc & Chardonnay. Bogle is another sustainability-farmed vineyard with wines that can be found at many local liquor stores.

NATURA Sauvignon Blanc, Chardonnay. Natura is very clear about the fact that they use organically grown grapes and wines ae vegan.

NEWMAN’S OWN Chardonnay, Cabernet Sauvignon. Profits from Newman’s Own go to charity. Only their Cabernet Sauvignon and Chardonnay are vegan, whereas their other varietals are not.

LAYER CAKE Sauvignon Blanc, Chardonnay. Layer Cake is a fully vegan label, providing reds, whites, and rosé.

FAT CAT CELLARS Chardonnay, Pinot Grigio, Cabernet Sauvignon, Merlot, & Pinot Noir. The entire Fat Cat line is vegan. Their parent company, the Bronco Wine Company, has numerous vegan wines under their name.

OUR DAILY RED Cabernet Sauvignon, Zinfandel, and Red Blend. This all-organic brand clearly states on their website and bottles that they’re vegan.

GREEN TRUCK Cabernet Sauvignon, Merlot, & Pinot Noir. These vegan wines are also organic. Every wine they produce is both vegan and organic.

RED TRUCK Chardonnay, Cabernet Sauvignon, Merlot, & Pinot Noir. These vegan wines are owned by the same vineyard as Green Truck. Red Truck wines are vegan but not necessarily organic.

CYCLES GLADIATOR Chardonnay, Cabernet Sauvignon, Merlot, Petit Syrah & Pinot Noir.

The Cycles Gladiator line is a fun wine company that was inexpensive and a favorite of our customers.

NATURA Cabernet Sauvignon, Merlot, Malbec, Pinot Noir, and Carmenere. Natura uses organically grown grapes, and they are very clear about the fact that they’re vegan.

PICKET FENCE Chardonnay, Cabernet Sauvignon, Pinot Noir, and Top Rail Red. Picket Fence is another wine owned by the Bronco Wine Company, and offers vegan reds & whites.

MICHAEL DAVID WINERY This is one of my favorite fun wineries, with fun names like 6th Sense, Earthquake, Inkblot, Gluttony, Rage, Lust, Freakshow, and my personal favorite, Rapture..

LAYER CAKE Pinot Noir, Cabernet Sauvignon, Malbec, Shiraz, “Sea of Stones” (red blend) and “Primitivo”. Layer Cake is a fully vegan label, providing reds, whites, and rosé..

 

 

Entertaining, Organics, Value Wines, Warm Weather Sipping

Cool Sippers for Spring 2014


Lately, the question that I’ve been hearing from friends and customers is “What’s drinking for Spring 2014? What should I be drinking?”

Comfort food and classic cookware are making big classy comebacks. Chefs are taking down-home cooking upscale. Humble vegetables like beets and turnips are taking root on Michelin-starred restaurant menus from soups to dessert. It’s a good thing I like beets and turnips!

From my seat at the wine bar, I’ve notice five interesting trends and they are all good. Yes, there are new wines on the market, old wines are being rediscovered by a new generation of wine lovers and they are all waiting for us to take a sip.

First, more people will be discovering more affordable wines from different regions

The demand for established big hitters from Burgundy and Bordeaux continues to raise the prices and make it harder for regular every day consumers to afford them. Because of this many consumers are willing to try new wines from different countries, and discovering tremendous bargains. Portugal and Spain have had strong vintages and weak economies, and they have some great offerings on local wine shelves. Old world countries unfamiliar to the American wine drinker—Croatia, Slovenia and Bulgaria—are modernizing their vineyards and wineries to better compete in the world market. In South America, Argentina and Chile are producing new premium wines at great values. But will Brazil be the next trendy South American wine region? These regional shifts seem  driven by a genuine interest in more varietals and styles as a new generation of wine drinkers reveals itself to be more adventurous than previous generations.

  • El Coto Crianza, Rioja, Spain 
    El Coto de Rioja, in Oyón, was founded in 1970 by a group of wine makers committed to creating a new type of Rioja. Today, El Coto de Rioja Crianza is one of the most popular wines in all of Spain and one of the top-selling Rioja’s in the world. Dusty and leathery, it’s packed with the sour cherries and rustic aromas that are part of the classic Rioja profile. Made from 100% Tempranillo it is positively ancient in style. Basically, it’s earthy, with seductive cigar box, spice and herbal aromas balanced by plenty of scented red fruit to round out the rough edges. This medium-bodied red offers up a vanilla and leather-laden wine that has layers of fresh raspberries and cherry fruit flavors, cedar and spice with a wonderfully long, soft, yet earthy finish—the essence of fine traditional Rioja. I love it, but then, I love Spanish wines. If you’ve never had an old-school Spanish wine, I suggest you at least give it a try— it’s always a good value!
  • Bodega Luigi Bosca Finca La Linda Malbec, Argentina
    Established in 1901 by Leoncio Arizu, Bodega Luigi Bosca is the oldest family owned and run winery in Argentina and it is being managed by the third and fourth generations of the Arizu family. The winery owns seven vineyards and more than 700 hectares, located throughout the province of Mendoza. The Wine Spectator gave this little gem a solid 87 points and described it as “Toasty with plum, vanilla and mocha notes followed by a medium-weight, slightly firm, smoky finish.”  This intense red wine could be considered an amazing bargain with its fresh aromas of morello cherries and spices wafting from the glass. It is a well-structured, velvety wine with balanced tannins as a result of three-months spent aging in French oak casks. It will be hard to find another Malbec with such richness and depth at  this price.

New World Chardonnay revival

I’m hearing that Spring 2014 will be the Spring of Chardonnay. It looks like ABC (Anything But Chardonnay) may finally be falling by the wayside this year. Producers seem excited about Chardonnay, believing they have the right clones and vine age to produce superior fruit and leaner, cooler climate wines. Producers are limiting the use of new oak barrels to amplify the expression of fruit and “terroir” while reducing that huge “oaky” flavor. If you’re an oak lover, don’t worry, the oak won’t disappear completely, subtle use of oak will continue to play its part in the best Chardonnay. Look to see more aromatic and elegant styles from cooler coastal and higher altitude vineyards. These revived Chardonnays have the wow factor that has eluded us in recent years.
Here are two Chardonnays with an elegant expression of fruit and richness:

  • Josh Cellars Chardonnay, California
    Sometimes you just want an affordable, tasty Chardonnay and this wine from Josh Cellars delivers plenty of bang for the buck. Josh Cellars is the value line from Napa winery Joseph Carr. A blend of tank and barrel fermented fruit, this bright Chardonnay opens with inviting stone fruit aromas of ripe white peaches, apricot and pear accented by tropical pineapple and delicate notes of honeysuckle and white rose petals. On the palate, you’ll find lush peach, pear, citrus and tropical fruit in a creamy-textured, medium-bodied wine supported by just enough citrusy acidity.  Balanced, and round, the flavor profile is gentle — ripe citrus summer fruit, melon, peach and pear with hints of apple, light oak, and apricot aligned with a touch of vanilla and smoke. This Chardonnay is excellent with food , very enjoyable and a crowd pleaser. Serve it cool, not cold for the greatest benefits.
  • Joseph Carr Dijon Clone Sonoma Coast Chardonnay
    Winemaker Joseph Carr says he uses 100% French barrel selections and separated lots by  individual Dijon clones. The wine was barrel fermented and aged sur lies (on the yeast) with full malolactic fermentation. Indeed, he has produced a balanced, luscious and opulent Chardonnay from the Sonoma Coast region. The aromas showcase  green apples, vanilla, butter, lemon tart, a touch of apricot  and green pepper. There are light notes of oak and yeasty brioche behind the luscious fruit.  French oak aging imparts oaky smoke vanilla flavors. This is a classy Californian in a very Burgundian style and it will be perfect for any meal. This is one wine you can’t  afford to pass up!

Champagne isn’t the only Bubbly of choice

With bubblies, rising prices for domaine and estate Champagnes from established regions have caused us to reconsider our choices and to explore different regions. Although spending on Champagne has picked up, most consumers are not opting to spend the big bucks for every day occasions. Consequently, Prosecco, Cava and other sparkling wines are  gaining market share. Prosecco, made only from the white grape Glera, has embedded itself in the American wine vocabulary, palate and budget.

  • Riondo Spago Nero Prosecco, Veneto, Italy
    As with most Prosecco, Riondo Spago Nero is made using the Charmat method, meaning it is a first-rate wine to drink young and fresh. In general, Prosecco often has lower alcohol levels and is best consumed within 2 years of release. This 100% Prosecco (Glera) version is a personal favorite and Robert Parker’s Wine Advocate agrees stating, “This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. It is an ideal apéritif to enjoy over the next year.— 90 points.”  It is effusively fruity and light-bodied, not to mention delicious. This amazing little wine is a perfectly inexpensive sparkler, so if you love bubbles you can splurge a lot more often.
  • Veuve de Vernay Brut, France
    Veuve du Vernay Brut is a crisp, clean and refreshing sparkler from the Bordeaux region of France. This charming little wine is made from a grape called Ugni Blanc (or Trebbiano in Italy). It’s bright and zesty with hints of apple and pear on the nose and lots of fine velvety smooth bubbles. The flavors are very much apple and pear with a hint of toast. For the price, it’s perfect to serve at any celebration, as an apéritif or as a compliment to lighter dishes.

Sustainable, organic or biodynamic wines are becoming more numerous and mainstream

The Natural Wine movement has highlighted the need for greater sustainability across all wine production due to their obvious popularity with consumers. Actually, it seems the younger generation of wine drinkers are not asking “are you organic and sustainable?” But “why aren’t you?” Because of this, more and more wines will be labeled sustainable, organic or biodynamic as these eco-friendly vineyard practices gain popularity with growers and consumers.

  • Barone Fini Pinot Grigio 2012 Valdadige DOC
    I know a lot of Pinot Grigio lovers and this Trentino-Alto Adige winery follows all the strict guidelines of the Italian DOC while practicing sustainable agricultural techniques. The average vine here runs between 25 to 30 years of age and these older vines provide crisp, dry flavors of roasted almonds and surprising concentration of apple. Soft, round apple and pear fruit fills the mouth with ripe, juicy flavors. The finish is long with ripe apples and lychee nuts. This is a fresh Pinot Grigio and it is meant to be enjoyed with friends as an apéritif, or with a light meal.
  • Deep Sea Pinot Noir, Santa Barbara, California
    Deep Sea Pinot Noir is comes from Rancho Arroyo Grande in the Central Coast region of California, just thirteen miles from the Pacific Ocean. Most of the fruit for this Pinot Noir comes from the Solomon Hills Vineyard in Santa Maria, California. This Pinot greets you with a wonderfully smoky nose, hints of vanilla and caramel notes. Barrel-aged for 17 months in French oak, this wine is soft and silky with classic flavors of cherry, rose petal, and exotic spices.  Light and balanced, with delicious fruit, elegant oak notes and earth, this wine pairs well with many cuisines, or can be enjoyed on its own.

It’s in the Blends

Red blends have become a thing. Blends are perfect for when you don’t know what type of grape you want to drink or what to pair with your meal. A blend of several varietals will offer a bit more flavor, round out some rough edges and help compliment the meal. You really can’t go too terribly wrong with a blend. The easy-to-grasp concept, modest price points and flavor profiles can add a new dimension to your cellar and they can be found from every region.

  •  Apothic Red Winemaker’s Blend, California
    This is an inexpensive blend of Zinfandel, Syrah, and Merlot from California. It’s often a favorite at wine tastings. Think of it as a berry fruit bomb with a cornucopia of flavor. Plum and blackberry aromas are quickly followed by notes of vanilla, spice and a bit of maple. The flavors are a melding of juicy mixed berries, cherry cola, brown sugar and spice that give way to a finish of lingering chocolate and maple syrup. An intriguing wine that will take you on a full flavor rollercoaster ride. It pairs nicely with barbecue and pizza, but many love it on its own.
  •  Jean-Luc Colombo Les Abeilles Côtes du Rhône Rouge, Rhône Valley, France
    “Les Abeilles” is a tasty Rhône blend of 33% Grenache, 34% Syrah and 33% Mourvèdre. Named after the honey bees inhabiting the vineyards, this wine entices with intriguing aromas of plum, ripe dark fruit and a little licorice. This medium-bodied, velvety red has smooth blackberry and black cherry flavors with spice against a backdrop of smooth, silky tannins. It offers a dry and velvety finish. A great bargain.
  • Di Majo Norante Ramitello, Biferno Rosso, Molise, Italy
    I love a good Italian wine and this blend of 80% Montepulciano and 20% Aglianico is one of them. It begins with a lovely aroma of dark berry fruit, smoke, menthol and maraschino cherry. The wine tastes delicious with the berry fruit continuing from the bouquet as well as some added flavor of dried herbs, licorice and leather. This is a smooth, silky soft wine with very nice balance. The finish is dry and delicious with some lingering smoky notes.
  • Primus, Colchagua Valley, Chile
    Primus is a blend of Cabernet Sauvignon, Carmenere, Syrah and Merlot from Colchagua (pronounced  kohl-CHA-gwa) Valley which has been dubbed the “Napa Valley of Chile.” This blend is a big, full-bodied wine. The ripe red and black berry fruit aromas are layered with exotic spice. You’ll also note the telltale “Chilean” menthol and eucalyptus on the nose. Blackcurrant, blueberry, ripe cherry, chocolate, toasted oak, vanilla, pepper, anise, and rich chocolate flavors create a dense, warm, spicy, leathery, dark-fruited lovely wine with mouth-drying tannins.

There you have it, a dozen wines for spring 2014. Enjoy!

About Wine, Organics, Warm Weather Sipping, Wine & Food Pairing

Going Organic for Earth Day


Earth Day is a day that was designed to inspire awareness and appreciation for the Earth’s environment. It was founded by U.S. Senator Gaylord Nelson of Wisconsin as an environmental teach-i in 1970. Senator Nelson chose the date in order to maximize participation on college campuses. He determined the week of April 19-25 was the best bet; it did not fall during exams or spring breaks, did not conflict with religious holidays such as Easter or Passover, and was late enough in spring to have decent weather. More students were likely to be in class, and there would be less competition with other mid-week events-so he chose Wednesday, April 22.
According to Senator Nelson, the moniker “Earth Day” was “an obvious and logical name” suggested by “a number of people” in the fall of 1969, including, a New York advertising executive,” Julian Koenig who was on Nelson’s organizing committee in 1969. April 22 also happened to be Koenig’s birthday, and as “Earth Day” rhymed with “birthday,” the idea came to him easily. When Nelson was asked whether he had purposely chosen Lenin’s 100th birthday, Nelson explained that with only 365 days a year and 3.7 billion people in the world, every day was the birthday of ten million living people. Additionally, a person many consider the world’s first environmentalist, Saint Francis of Assisi, was born on April 22.

To honor earth day, today we discuss the differences between and organic, sustainable, and biodynamic practices as they pertain to wine and hopefully, help to reduce some of the confusion concerning these terms.

About Organic Vineyards
These vineyards are managed without the use of systemic fungicides (fungus control), insecticides (bug control), herbicides (weed control) or synthetic fertilizers. Vineyard sprays are still used, but the products are different. Metal salts (. sulfur and copper) tend to be used for fungus control. Biological agents can be used for insect control; such as. bacteria, parasitic wasps, or pheromone/food traps. Weeds tend to be controlled via mechanical methods, such as plowing, hoeing, mulching or mowing. Vines can be fertilized via compost mulches, green manures or animal manures.

About Biodynamic Vineyards
Biodynamic viticulture stems from the ideas and suggestions of Rudolf Steiner, whose Agriculture course in 1924 spun off much of the organic movement. It utilizes a holistic approach to farming and views the vineyard as an interrelated unit placing emphasis on the balance between the soil, vines and animals in a close self-nourishing system. This philosophy places high importance on composts and manures without the use of chemical fertilizers. It does use a number of fermented herbal and mineral preparations for compost additives and sprays. The practice also utilizes the astronomical calendar for sowing and planting. Biodynamic wines may be organic or preservative-free. Many famous wineries and vineyards profess to use these techniques.

About Sustainable Vineyards
Sustainable vineyards are a combination of organic and biodynamic vineyards. Thes vineyards strive to maintain the long-term health of the land instead of depleting it for short-term gain.

About Organic Wine

I’m often asked for organic wine or wine that contains “no sulfites”. Unfortunately for consumers, much of the information available on organic wine is contradictory, especially when conversation turns to the topic of sulfites in organic winemaking.
The official definition differs depending on country of origin but basically it is wine that has been made from “organic grapes” and contains less than 100-120 mg/L of total sulphur dioxide. Sulfur is produced both naturally during fermentation and added to enhance microbiological/oxidative stability. Some “natural” products, such as milk, egg whites or bentonite clays, can also be used to help clarification, filtration and stability.
The USDA’s definition sounds deceivingly simple: “an organic wine is made from organically grown grapes to which no sulfur dioxide has been added.” However, since Greco-Roman times, sulfur dioxide has been used as an additive in the winemaking process for its anti-bacterial and anti-oxidant properties. While sulfites are naturally present at low levels during the winemaking process—as a by-product of the fermenting yeasts present on all grape skins—the Organic Foods Production Act (OFPA) guidelines state that even a wine made with 99.99% organic ingredients cannot be labeled “organic” unless no sulfur dioxide has been added to it.
As sulfites are naturally occurring, a “no sulfite” or “sulfite-free” wine simply cannot exist. For this reason, even a wine made organically is only a low-sulfite wine and not sulfite-free.
Organic wine may or may not be made from organic grapes. Organic wines are made without any external addition of sulfur (although some is always present due to fermentation and/or vineyard), anti-oxidants or anti-microbial agents.

About Sulfites
A percentage of the population experiences sensitivity to sulfites, particularly asthmatics and people with severe allergies. For those with allergies or sensitivity, having access to a low-sulfite wine means that they can still enjoy the pleasures of wine without concerning themselves with the physical drawbacks. A wine made without the preservative of added sulfites, is chemically a more fragile substance, unstable in nature and more subject to spoilage.

Sensitive to Sulfites?
The question of living a healthy lifestyle is now more of a concern for us than ever. Often people believe they are allergic to wine. Most (not all) of these people are either sensitive to sulfur or histamine. Buying organic wine will not solve that issue because sulfur and histamine are still likely to be present. Histamine is a byproduct of malolactic fermentation and sulfur can still be added (under 100 mg/L).

Some ways to avert reactions are:

  • Buy more expensive wine. Expensive wine has more attention paid to it in the production, fewer short cuts are made, therefore less sulfur needs to be added.
  • Avoid sparkling wine and sweet white wines. More sulphur is needed to make these products.
  • If you are sensitive to histamine:. Avoid wines that have gone through malolactic fermentation (i.e., most red wines and many chardonnays).
  • Avoid fortified wines. Fortified wines contain brandy spirit, which in turn contains methanol—a major cause of hangovers.
  • Drink less in a sitting. It doesn’t matter what you’re drinking, if you binge drink it will always make you sick.

As you can see, the lines between organic, sustainable, preservative-free and biodynamic wines are overlapping and if you try some of the ones currently available to you, you’ll discover  organics have come a long way since they were first introduce in the 1980s.Cheers.