100% Organic Wines that are good wine??
- Midlife Jan 27, 2007 10:47 AM
This is a tangent from the topic I began on Wine and Headaches @[http://www.chowhound.com/topics/352833]
My original question was about the causes of wine heaches and why people say they get headaches from wine at home in the US, but not when travelling in Europe. The responses, especially the one with the link the a group of articles on exactly that subject really put this into perfect perspective.
To whatever extent people really do get headaches specifically from sulfites in wine, a possible answer for them could be 100% organic wines (no sulfites added, and from what I've learned also almost no measurable sulfites present because natural levels dissipate when no more are added).
BUT..... have you tasted 100% organic wine? The few I've tried have been badly oxidized, with substantially degraded color and aromas that approach medicinal. They are NOT enjoyable in the context of the wines I've grown to love or even the ones I've learned to tolerate.
Anyone have experience with 100% organic wine? Can you name some that you would say taste good? Maybe not great, but at least good?
I know that the wines from the Wachau region of Austria have to follow what they call the "Codex Wachau" (no additives, etc. etc.), and they are considered to be world-class white wines. On a more personal level, I have tried quite a few and have found them to be great (I am a bit of an Austrian wine fan, as you could see from my previous posts!)
You can read more at http://www.vinea-wachau.at
Keep in mind that all "organic" wines are not equal. Wines from the EU which are "organic" may not qualify as "organic" under U.S. standards, and vice-versa. IIRC, each permits some thing(s) the other does not.
A lot of people say "organic" when they mean "no sulfites," and sulfites are present in all wine. (See my post in the original "Wine and Headaches" thread re: sulfite levels.)
I've had some decent *purely organic* wines, but only soon after they are bottled. Far too many oxydize soon after bottling -- as you've already discovered -- and can be EXTREMELY disappointing.
I have never had a wine labeled "organic" (look for the "COOF" seal" on California=made wines, for example) that I thought was exceptional, or even great. Sorry.
Also: "Thomas Perrin said it’s easy to be organic in the Rhône: 'it’s easier than in Alsace!' But he stressed they’re definitely not biodynamic: 'it’s too much,' he said, before ridiculing some biodynamic practices."
Many french wines are organic and don't advertise it. Even though the organic movement is a really good thing its treated as a marketing tool here. A lot of french winemakers dont feel the need to asvertise being organic or biodynamic for that matter, but I cant tell you how to figure out which ones are and aren't. Maybe someone's out there with a little more info?