Is Wine Vegan?

A smooth, flavorful glass of wine will calm even an over-stressed soul. But have you ever wondered what is actually in your wine? For those of us who choose not to consume animal products this is a question that may come up often.

So you are thinking: What? Of course wine is vegan, it’s made out of crushed grapes, right? Although, grapes and other fruits may be the main ingredient, the fining process of wine is not always vegan. Depending on the winery, wines can be filtered through a number of ways. Some wineries use animal products such as gelatin (made from cow or pig bones) or casein (derived from milk) or even chitin (fish bladders). However, some wines are processed using vegan friendly and non animal bi-products such as plant derived casein and certain types of clays. If you’re curious about learning more about the vegan filtering process, we recommend that you check out Veggie Wines, a UK-based vegan information organization, or the May 2006 article on the topic by Vegetarians in Paradise.

So what about organic wines? Many of them boast a non filtered or organic natural fining process, but are they necessarily vegan? Organic wines that are completely unfiltered are usually vegan and will most likely state this right on the label. We recommend the oldest organic vineyard in the country and multiple award-winner Frey Wines (which was also very popular at our World Fair Trade Day organic wine tasting earlier this month!). Or you can check out the vegan sampler from The Organic Wine Company which is a great value and a fun way to taste test vegan organic wines!

So, when choosing your next bottle to share with friends and family, whether you or vegan or not, remember: organic wines are easier on the environment and, best of all, will not leave you with a throbbing wine-over the next day!

Organic Demand and Prices Will Drop! :)

So here’s the deal. As the current recession slowly reduces the demand for organic ingredients, the total supply of available organic products falls back in line with the total demand. This means premium pricing will start to tail off, and experts claim it should start as soon as fall 2009, i.e. right now! So says the Organic Monitor, which keeps tabs on the international organic industry.

In short, there’s enough organic stuff to satisfy people’s needs, so sellers can’t keep gouging consumers. And the good news is the Organic Monitor believes the price drop will continue for a couple of years. Plus the lower prices will help improve sales for low-cost organic retailers, and private labels. Although, the Organic Monitor does warn that the recession will effect the growth of the organic market. It won’t halt it, but will slow it down a bit.

So feel some relief the next time you shop for supper. When you’re picking up your organic burgers or grilling your own, remember to bring on the big, bold red Bleasdale Langhorne Creek Cabernet Shiraz 2006 . This wine has lots of robust fruit and peppery spice to hold its own with juicy, beefy flavors. The toasty-smoky flavor from the barrel complements grilled meats. This smooth easy drinking red with vibrant red berry aromas that complement the spicy notes which are apparent on the palate. The minimal use of French oak gives the wine complexity and an elegant toastiness that integrates well with the juicy forest fruits characters. Bleasdale Langhorne Creek Cabernet Shiraz 2006 can be found at wines.com!

A Little History Lesson of Organic Wines...

There is a lot of interest and a lot of confusion about organic wine these days. The interest stems from the increasing presence of wines with organic claims on store shelves and from wine consumers who want organic alternatives to conventional wines. Most of the confusion has to do with the labeling of these organic wines.

Grape growing like most other farming is organic by origin, but like most other farms, most vineyards today are not organic. A more recent history of organic wine and the labeling of organic wine dates back to 1990 when congress passed the National Organic Foods Act. The goal of the Organic Foods Act was to protect producers, handlers, processors, retailers, and consumers of organic food by assuming that foods labeled as organic were in fact organic. The Organic Foods Act put the United States Department of Agriculture (USDA) in charge of establishing regulations for organic foods and food products. They in turn established the National Organics Standards Board (NOSB) to advise them. Since fermented beverages were included in the Organic Foods Act, the Bureau of Alcohol, Tobacco, and Firearms (ATF) which regulates wine labeling also became involved. The ATF said they would allow organic claims on the label if the claims were documented by an accredited or recognized certifying agency and that the certification had to be submitted for approval with applications for label approval. The ATF did not allow finished products (i.e. wines) to be designated as organic. This changed when Hallcrest Vineyards and the Organic Wine Works challenged the ATF and became the first exception based on an inspection of raw materials, production methods, and records by The California Department of Health Services, Food and Drug Branch. Since then, only a few wineries have followed the same course and become certified processors of organic wines.

Along came the National Organic Program (NOP), also part of the USDA. The NOP’s goal has been to set guidelines for the processing and labeling of organic products and to maintain the “National List” of allowed and prohibited substances. According to the NOP and the ATF who have stated that all label approvals filed with them must comply with the USDA relating to the NOP, there are four categories that organic wines can claim: 100% Organic, Organic, Made With Organic Ingredients, and Some Organic Ingredients. Today, these categories define organic wine so understanding the differences among the four categories is important if you want to know what you are really buying.

The standards are being monitored and regulated by the individual certifying agencies who are in turn being monitored and regulated by the USDA so be careful and make sure you trust the certifying agency that the label identifies.

Food Friendly Wine!

The Sterling Vineyards winemaking team believes that the wines should express true varietals character. They craft each wine with this in mind, choosing gentle techniques tailored to bring out the aromas and flavors that each grape variety develops in the terroir it likes best. The resulting wines have exceptional quality that shines anywhere, with intriguing complexity that brings out the best in a wide variety of cuisines.

After grapes for Sterling Vineyards Chardonnay are harvested during the coolest hours, they go directly to press as whole clusters. The majority of Chardonnay, on the other hand, is barrel fermented in a selection of oak for rich depth and texture. Chardonnay ages for 12 months or more in barrel on its yeast lees. Select portions of Chardonnay for the blend may undergo malolactic fermentation, in which harsher malic acid is converted to softer lactic acid. Continual stirring of the lees gives the Chardonnay wines a creamy, toasty mouthfeel that complements their elegant, fresh fruit aromas and flavors.

The 2007 Sterling Organic Chardonnay shows a clear pale gold with aromas of green apple and stone fruit, with subtle notes of vanilla and baking spices. Flavors of Pippin apple, white peach, and nectarine are complemented by toasty, spicy notes from the judicious use of oak. A lighter style of Chardonnay that is very food friendly. This will pair well with various cheeses, grilled fish, chicken, quiche and pasta with clam sauce. It can be found online on wines.com!

Japan's Nigori is One of a Kind

With strong ties to tradition and its Japanese roots, SakéOne is the leading producer of "Ginjo" (premium) grade saké in the U.S. With a set of four premium sakés produced and bottled under its own Momokawa label, the company set out to develop new products that would help fill the growing demand for premium saké. Defining a niche for fruit-flavor-infused saké, SakéOne launched the Moonstone brand, becoming the first company to bottle a new category of flavor-added saké.

The rest, as they say, is history. Since SakéOne's inception, the popularity of premium saké has boomed in the U.S. SakéOne is the fastest-growing sakéry in the U.S. Led by an impressive array of wine industry veterans, the company continues to grow exponentially. SakéOne now distributes its saké in all fifty states, Canada, the Caribbean, and South America.

There is something different about this rich, creamy certified organic Nigori. It warms our hearts and tantalizes our palates. This is the first of its kind. It is the first Nigori to be certified organic. Momokawa Sake Nigori has rich and silky layers of coconut and cream with big burst of fresh pineapple and a hint of banana. Lush fruit and spice aromas layer their way to big fruit flavors packed in a complex body and long, clean finish. This creamy white unfiltered sweet sake is kooky with coconut. It would be excellent to pair it with a spicy Thai, free range Chicken in Molé sauce, or a dark flavourless chocolate torte. Also, another perfect match is tropical fruits such as fresh papaya, mango and guava and should be served by shaking it well and it should be chilled. Curious? Give it a taste by ordering this organic wine at wines.com.

The Best Kept Secret in Southern France: REDblanc

We have located a biodynamically-produced sulfite-free Cotes du Rhone that is a real glory to behold. REDblanc Biodynamic Cotes du Rhone 2007 is 30% Syrah and 70% Grenache combine to create a Rhone classic. This wine is as clear of an example of terroir-driven typicity that you are likely to find at any price. It comes from a 400 year old winery in the Vinsobre AOC of France's Rhone Valley and is as pretty in the glass as it is on the palate.

REDblanc combines a meaty core of ripe berry fruit with tones that range from herbal to peppery in a package that tends to be medium bodied with good acidity and softer tannins. With age, the wines can gain lovely leathery and black olive notes that makes them a great match for savory and gamy dishes. REDblanc really is a fresh new taste that has blown in with the Mediterranean breezes of France. Its rich ripe berry flavors are completed with the acidic structure and a finish that lingers. It is the best kept secret of Southern France.

REDblanc proposes environmentally-friendly wines for the consumer motivated by ecological goals, guaranteed by the high standards of soil husbandry, bio-diversity and eco-system preservation of Ecocert Organic and by Demeter Biodynamic certification. REDblanc also brings a new dimension to the traditional taste of one of the most beautiful vine-growing regions of the world, and a new impulse towards its essence of perfection.

Have a Sweet Tooth?

Clifton Fadiman once said "Wine is poetry in a bottle." Organic Late Harvest Zinfandel is quite a sweet treat.

Picture this. An elegant dessert wine, possessing sweet and luscious jammy fruit flavors to savor with chocolate truffles or blueberry pie. Long, lingering fall days allowed these grapes to ripen to maximum sweetness late into the harvest, allowing once again make this rich, smooth wine. Enjoy with your favorite dessert or alone as your new favorite!

It's garnet blue violet color releases delicious aromas of sugared plum pie and peppery spice. A round, satiny entry leads to a fruity medium-to-full body of tangy plum and blackberry flavors. This organic wine finishes with a tart white pepper, mineral, and berry and tomato skin fade.

Oh...OKO! A Charismatic Organic Pinot Grigio

ÖKO Pinot Grigio boasts aromas of fresh fruit, bright flavors of citrus and crisp acidity. The eco-friendly ÖKO Pinot Grigio is produced from organically farmed vineyards in Veneto, Italy. The family who supplies the grapes has been farming for generations and followed a simple goal, guarantee quality. Through the benefits from using natural preventative measures such as cover crops, organic manure and natural predators, the family is able to eliminate the use of chemical fertilizers, pesticides, and herbicides. To ensure the organic quality of their vineyards, the vineyards are inspected by the Institute for Ethical and Environmental Certification, ICEA, one of the top organic certification bodies of Italy and Europe.The vineyards for ÖKO Pinot Grigio are located in-between the mountains and lowlands, with a continental climate of cold winters and mild summers. The vineyards are planted in gravelly soil of morainic origin consisting primarily of unstratified glacial drift of boulders, gravel, sand and clay. Both the climate and soil composition is ideally suited for white wine production, allowing for full development of flavors while maintaining the natural acidity, making for crisp refreshing white wines.Enjoy ÖKO Pinot Grigio with any white meat dish, salad, or cheese plate.

First UV Treated Wine to Be Available This Year

Pulled this off of Decanter Magazine online today:

"The first UV-treated wine is set to be released later this year following successful trials in South Africa. The wine, produced by L'Ormarins wine estate in Franschhoek, is treated by a UV (Ultra Violet) light machine that, according to the owners, kills unwanted microbes and yeasts. This, says cellar master Neil Patterson, reduces the need to add sulphites during the winemaking process. Some wine drinkers blame sulphites for allergic reactions as well as headaches and skin reddening following even the smallest sip of wine. The Surepure machine – roughly the size of two fridge freezers – has two 40ml pipes to carry wine in and out. The machine contains 40 'turbulators' which mix the liquid to ensure all of it is exposed to the UV lamps. It takes around 22 seconds for the wine to travel through the machine, which can process 4,000 litres in an hour. The UV rays zap unwanted microbes and yeasts. Winemakers can use the machine numerous times during the production process. 'You don't get that sulphury taste, just a more natural, full flavour,' said Patterson. He would not reveal which variety of wine would be sold using the new technique, saying it was still confidential."

Anything that reduces the amount of sulfites in wine while maintaining taste, stability and quality levels is a good thing, as far as we're concerned. Stay Tuned.

Cheers, Buckley Wineholt