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The Ten Most Recent Comments By geileraffe

From Required Eating

The Wine's Organic, but How Does It Taste?

Personally, I prefer the idea of organic wine. Of course, I am by no means a tree hugging, granola munching hippy, but I do like to know what is in my food. As for the governments definition of organic, well that has always been a little more than suspect... as long as 70 Percent of the juice is organic, the reset can come from a field watered with the waste from a nuclear reactor... but hey it is organic.

I've recently dleved into the whole winemaking thing and have been keeping mine sulphite free. It is definately a challenge to keep the wine from fermenting once it is bottled. I've found pastuerization helps abit but the wine does need to be aged for awhile and run through a filter. I have had more than a few bottles explode on me in the process. Definately a fun learning experience.

http://fermentedfruits.blogspot.com/2007/09/welcome.html


geileraffe at 10:59AM on 12/04/07

Responses to Comments by geileraffe

From Required Eating

The Wine's Organic, but How Does It Taste?

I tend to agree with seyo and charmon above about the weakening of the USDA organic standard and the suspect nature of the role of both the FDA and the USDA nowadays. So any argument around organic standards is always clouded by that, I think.

It's true, though, that sulfites play a vital role in winemaking and have for centuries in many cultures. I have friends who are working hard to transition their grapes to organic (they even have baby doll sheep now as "weed killers"), but they're not willing to risk losing entire vintages post-harvest due to letting go of sulfites.

swirlingnotions at 5:01PM on 12/04/07