At Onesco Wolfgang Hubert writes about the new EU organic wine regulations and how they make some happier than others.
Not all representatives of the wine industry are really happy with the new regulations. Dr. Vito Russo, Head of Quality Assurance at Bioagricert srl. in Italy, is of the opinion that the restrictions on oenological practice will certainly make the production of organic wine more difficult. “The difficulties have been exacerbated by the limits imposed on the production of rectified must concentrates that are used to enrich musts that do not have sufficient sugar content.” Especially problematic in his view is the fact that the use of ion exchange resins is allowed only up to 2015 and that physical desulphurization of other products used in wine making is banned. His proposal: “These issues ought to be revised.”
On January 23rd, Eric Tucker & his team will provide a 5-course prix fixe meal featuring truffles & other exotic mushrooms with the uniquely natural & complex organic wines from Coturri Winery. Eric, Todd Spanier–KING OF MUSHROOMS & Tony Coturri, a third generation winemaker who has been making wine since 1964 will be present during the dinner to talk about food, wine & mushrooms!
Join us for this very special evening in our private wine room at Millennium Restaurant.
SNEAK PEEK MENU (more will be added and subject to small changes):
fries, gravy, “cheese” curds
A team of researchers in South Africa have found that organic and Biodynamic vineyards contain a greater diversity of yeasts, which can affect the flavor and complexity of the wines produced. The study, conducted by Mathabatha Evodia Setati, Daniel Jacobson, Ursula-Claire Andong, Florian Bauer for the Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, Western Cape, South Africa, can be read here, or if research papers are not your thing, here is a brief write-up in the New York Times.
Jacob’s Creek is to release its first biodynamic wine through its visitor centre in the Barossa Valley.
Currently in barrel, the wine is made using Shiraz from the 2012 vintage from a biodynamic vineyard in the McLaren Vale, and will be sold at the company’s cellar door operation next year.
According to chief winemaker Bernard Hickin, the wine will be packaged in a unique manner and, he said, “won’t look like any other Jacob’s Creek product.”
The upcoming release is part of several winemaking projects by Jacob’s Creek’s parent company, Orlando Wines, which in turn is owned by Pernod Ricard.
Among these is an organic Montepulciano from the 2011 vintage as well as an organic Chardonnay from this year’s vintage, using fruit from the Riverland.
“There was a lot of bad organic wine around but that has changed, and now there are producers making very good wine,” said Hicken, adding that the Jacob’s Creek organic Chardonnay has already attracted “strong interest” from the Nordic countries.
Beyond organic and biodynamic launches, the company has been working with a range of more obscure grapes, particularly those from Italy, and is currently finding success at its visitor centre with a Jacob’s Creek Limited Release Fiano and Nero d’Avola.