Going green can be a test for any winemaker but organic wine delivers wonderful flavours, writes Peter Bourne.
Clean and green is the mantra of today. Carbon credits, renewable energy and sustainable agriculture are the buzz words. Wine is an agricultural industry and to address environmental concerns, thoughtful winegrowers are moving towards organic viticulture, with a significant number of them embracing biodynamics.
Many wine consumers confuse the terms organic, biodynamic and preservative-free. Organics and biodynamics are agricultural practices that can be applied to any crop - including the vine. Preservative-free wines are those made without the use of sulphur dioxide, the ancient winemaking input that ensures the wines we drink have fresh, bright fruit flavours and don't (quickly) turn to vinegar.The full article can be found on the(sydney)magazine website