Holiday season is rapidly approaching. This is the perfect time of year to really think about wine as we prepare for entertaining and gift-giving. You will find lots of fancy packaging and labels that can help you find wine. “the best”But have you ever stopped and thought about the wine that’s in it? You might be surprised at how much is actually in your wine.
Modern Wine “Factory”
Even though FDA regulations prohibit it, mass winemakers in the USA like California can add up to 70 ingredients to their wines. There are many colors “mega purple”Or “ultra-red”Synthetic fertilizers, tartaric, powdered and gum Arabic are not required to be listed on the label. Consider California wines. Many wineries strive for consistency year after year. Some wine production in mass quantities is more like a factory rather than a vineyard. While uniformity is a good thing, winemaking can be dull. It is no surprise that organic and natural wines are becoming more popular year after year.
It’s not too late to make a change.
These artificial techniques are not used in all wine regions. Bordeaux has a long history of natural winegrowing. The region has been making wine naturally since the Middle Ages. They believe in science and art to maintain the health of the entire region, as well as the ecosystems of each estate. The wine is determined by nature. Artificial enhancement and irrigation are prohibited.
Bordeaux is more than just a law. It’s a love for winemaking that has been passed down over hundreds of years. All it takes is the “terroir”The soil and climate conditions in which the grapes are grown. It is possible to have vineyards that are on opposite sides of the hill. This can result in very different characteristics.
“Every year nature provides wine makers in Bordeaux a fresh canvas,”Joel Prato, a wine expert and sommelier, says so. “This relationship with nature is evident in the unique taste of each Bordeaux vintage.”The seasons have a significant influence on the character and style of vintages in Bordeaux. A year’s success or failure can be determined by the weather. A 2013 Bordeaux is an example of this. It’s rare to see one because of the unpredictable weather conditions that prevented many vineyards from having a crop to bottle. The production is determined by nature, not factory settings.
Making music (and wine)
Natural winemaking isn’t always easy. To combat the elements, innovative winemakers like Damien Landouar of Château Gaby are turning heads by introducing techniques like Genodics – playing music to the vineyards to boost their natural immunity. You can’t rely on chemicals and additives so you need to be creative. His vines are more musically inclined than most people.
Naturally Highly Rated
These are some great recommendations for those who are interested in natural wines from Bordeaux.
Château Gaby (Canon Fronsac) – Grown on a 350-year-old vineyard, Château Gaby is truly Bordeaux’s best-kept secret. Vivino ranked this complex, well-structured Merlot blend in the top 1% of all wines in the area and gave it 92 points from Decanter Magazine.
Château Auguste Rosé (Entre-deux-Mers) – Step aside Provence. Bordeaux is making a statement with this organic rosé. Racy, precise, and light on its feet, Château Auguste celebrates strawberries and tangerines with bright minerality.
Château Moya (Côtes de Castillon) – A picture of elegance, smooth and balanced. Taste how good organic can be with Château Moya. Jancis Robinson awarded this wine 96 points. This wine pairs well with delicate cheeses and seasonal dishes.
Château Du Parc (Saint Émilion Grand Cru) – Château Du Parc is grown on older vines in an appellation known for its wine since the days of Ancient Rome. James Suckling awarded this spicy, broad-shouldered Merlot and Cabernet Franc blend 94 points. Chateau-duparc.com has more information.
Holiday season is a time for family and friends to gather. These happy times of love and laughter are perfectly normal. Wine should be natural.
