Organic. Sustainable. Preservative-free. What do these fancy terms mean when it comes to wine?
I often get requests from my customers wanting organic wine from the Peninsula that doesn’t give them headaches or an allergic reaction, but sometimes the two can get mixed up, as one is an accreditation term and the other is used as part of making the wine. So I thought I would use this month’s article to break it down for you and get a little bit technical.
Sulphites are used or added during the winemaking process or to freshly picked grapes to help protect them from any nasties before they are processed. In other words, it is SO2 or sulphur dioxide and acts as both an antioxidant and an antiseptic. It helps preserve the wine and is labelled on the bottle as preservative 220. Levels are strictly controlled by law, as it can be toxic. However, the concentrations found in wine are well below the levels found in dried fruit – and I like dried fruits!
Sustainable is more of a preventable process where artificial chemicals are permitted but their use is still restricted. This basically means producers are encouraged to gain a very thorough understanding of their vineyard pests and become weather experts, so they know when to spray to prevent a pest disease settling in and potentially ruining a crop. You will find that producers on the Peninsula have well and truly adopted sustainable practices anyway, and there are producers that may even practise both. Either way, it comes down to a deep understanding of their vineyards and pest controls, gained from many years of experience, expertise and their own initiatives. Some, such as Moorooduc Estate, Crittenden Estate and Paringa, have introduced some really great initiatives in this area. Pop into their cellar doors and find out more when you are having a taste of their delicious wines.
Organic is a regulated process where producers have to earn their stripes to achieve this, so they have to undergo a period of conversion working towards organic standards. It is also an expensive transition, so not all producers may want to go down this path. Once achieved, the producers can then display the organic credentials of their grapes on their labels. The key point here is that organic encompasses many of the same concepts as sustainable farming practices; however, only a very small number of the more traditional treatments are permitted to treat against diseases, and in very small amounts. You will find there are more certified organic producers on the Peninsula than you might realise. Quealy and Prancing Horse are two examples.
Next time you drive past a vineyard, have a closer look at the vines and you might see crop covers in every second row. These crops contribute a range of benefits to the vineyard and growers. By planting crop covers between rows of vines, growers can improve soil health and increase the biodiversity – natural balance – of their vineyards. You might even see sheep grazing too. They help compost the soil as well as eat the weeds.
‘Til next time, enjoy your wine journey.
NIGEL STREET
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