We don’t own the land, we inherit it from our parents and hold it for our children.
I once asked Michel Chapoutier what he meant when he described his wines as biodynamic. I understood organic, but biodynamic was a term I was unfamiliar with seventeen years ago. Like most French wine makers, he made it simple. “Like my Grandfather would say, ‘Why would you S#!% where you eat?'”
I had to agree with Michel. Like all wine makers and grape growers, Michel is a steward of the land. Like the old African proverb says, we don’t own the land, we inherit it from our parents, and hold it for our children. Chapoutier has never put anything foreign in their soil, why would they start now?
What Is Organic?
Most people are familiar with the word organic. With “100 Mile Diets” and “Omnivore’s Dilemmas” everywhere, the term has become synonymous with healthy mindful eating and drinking. But what does it really mean? In the wine world it describes wines that are produced without the use of chemical fertilizers, pesticides and herbicides.
Today there are nearly 2,000 certified organic wineries world-wide, with almost 900 in France alone. Practices vary from country to country, as do organic laws, so do a little research. While grapes may be organically grown, the wine they make may not be organic. Many US wines for example, bare the label, “Made from Organically Grown Grapes”. While still classified as organic, this label means that the wine was not organically produced. Certain additives or preservatives were used during the wine making process that are not considered organic – such as added sulfites.
Click right here to read more about Organic and Biodynamic Wines at Culinaire Magazine.
Steve Goldsworthy’s Top 6 Organic / Biodynamic Wines
Culinaire serves up features on dining in, dining out, wine, beer, spirits and cocktails. Culinaire is a food and beverage magazine tempting tastebuds, engaging appetites, and celebrating Alberta. We’re highlighting local people and learning from their experience and success. Sharing their secrets are chefs, sommeliers, brewers, mixologists, restaurateurs, and local food and beverage experts