Besides the well-known Fairtrade© label that seeks a better economic redistribution for the producers, eco-certified products have become widely available for consumers seeking alternatives to industrial products.
Among the many products that are available today, the production of organic wine started in the late 1970s, probably as a consequence of the diverse environmental movements of the decade.
Today, the biggest markets for organic wine are in Europe particularly in France, Germany, Italy, the UK and Austria (Pink, 2015). In France, for instance, 9% of vineyards are organic.
This tendency is also on the rise in the U.S. where there was a 12% increase in organic wine sales between 2015 and 2016 (Strayer, 2017).
Although certified wine is often produced in a traditional and environmentally-conscious way, the difference is not always clearly perceived by the consumer. Indeed the nuances between organic, biodynamic, and ‘reasoned’ agriculture (agriculture raisonnée in French) are not well understood by the general public. Nevertheless, they all share a rather positive image in society because they are considered to be ethical and healthy products. Additionally, organic wines also
permit a closed-circle relationship between the wine maker and the consumer.
Biodynamic wines go even further with their production approach. Biodynamic winemakers consider the production a holistic and even a philosophical/spiritual activity that extends well beyond the components of the wine. Biodynamic winemakers pay attention to factors such as light conditions, optimal time ‘management’ (for growing and harvesting), ideal storage and an overall harmony with the surrounding natural environment. Needless to say, many biodynamic wines are held in high esteem. Today, more and more ‘grands chateaux’, such as Château Palmer and Durfort Vivens, have shifted production to biodynamic wines. Furthermore, the universally acclaimed Romanée Conti and Lalou Bize Leroy wines are also biodynamic.
Biodynamic wines go even further with their production approach. Biodynamic winemakers consider the production a holistic and even a philosophical/spiritual activity that extends well beyond the components of the wine. Biodynamic winemakers pay attention to factors such as light conditions, optimal time ‘management’ (for growing and harvesting), ideal storage and an overall harmony with the surrounding natural environment. Needless to say, many biodynamic wines are held in high esteem. Today, more and more ‘grands chateaux’, such as Château Palmer and Durfort Vivens, have shifted production to biodynamic wines. Furthermore, the universally acclaimed Romanée Conti and Lalou Bize Leroy wines are also biodynamic.
Various luxury hotel companies and fine dining restaurants in cities, are enhancing their sustainable image through tangible actions that are conveyed to their guests and clients. In Mugaritz, the restaurant run by the trailblazer chef Andoni Luis Aduriz, in Spain’s Basque Country, wine has an essential role for the guest experience. The list gathers many organic and biodynamic options - the latter represents around 30% of the wines served during the meal, which can last more than three hours. Eduardo Camiña, one of the restaurant’s head sommelier says, “natural wines are “imperfect” wines, so they have more, different nuances, colors and aromas that make them special. They have a great ability to excite the person who is drinking. When dealing with natural wines, you do not have 100% control of it; there is a small margin of uncertainty in the final result that makes them unique”.
Kommentare