Many guests come to Maynards Market’s wine shelves looking for specific wines, and lately we have seen an increased interest in organic, biodynamic and natural wines. Many questions come up that make it clear that there is confusion about what these terms mean when applied to wine.
After World War II, the agricultural industry began introducing artificial fertilizers and pesticides in an attempt to improve greater yields with lower costs and less labor. Many grape growers went along with this practice, which produced barren lifeless soil. This had a disastrous effect on the quality of the grapes. Over the last thirty years, new approaches have been adopted for many agricultural crops and have been particularly embraced by viticulturists.
Organic wine is made from grapes grown in vineyards that exclude the use of synthetic chemicals- fertilizers, herbicides, fungicides, and pesticides. The soil is rich worms, insects and bacteria. Companion crops rich in minerals are grown. All these nutrients make for healthier, and more disease resistant vines.
Natural predators, like ladybugs, spiders and beetles are introduced to the vineyards to control pests like aphids.
Converting from a conventional vineyard to an organic one is a three-year process that involves regular inspection and USDA certification.
Converting from a conventional vineyard to an organic one is a three-year process that involves regular inspection and USDA certification.ORGANIC WINES AT MAYNARDS MARKET
Biodynamic agriculture was first introduced by Rudolf Steiner in 1924 in Austria. His idea was to apply a holistic approach to farming where each organism contributes and plays a part in the overall success of the farm. Using preparations containing ingredients such as, cow manure, quartz, yarrow, chamomile, nettles, oak bark, dandelion, valerian and horsetail. There is no certification involved, but this approach is becoming very popular, and the results are impressive.
Natural winemaking is a term that has no official or legal classification, which makes it pretty hard to define. They avoid the use of copper sulfate and cultivated yeasts, however sulfur dioxide is allowed. Natural winemaking is more a philosophy than a set of rules. Mostly small scale artisanal operations use these principals. Some industry experts have called it “one of the major scams being foisted on the wine public”.
In all the above cases growers and wine makers are moving away from the artificial and toward a sustainable stewardship of the land. The results are superior fruit and consequently better wine.
“Wine is the most healthful and most hygienic of beverages.”
– Louis Pasteur
White Wine of the Month – Poema, White Wine, Spain, 2013
Bright and clean with fresh white fruit
Red Wine of the Month – Poema, Red Wine, Spain, 2013
Medium bodied, with ripe red fruit and a hint of spice
Wine Club members please come in and pick up your wines before they’re gone.
Sommelier, Maynards Market and Kitchen