- Publish Date: Aug 12, 2009
We get it: all this chatter about the differences between certified organic, biodynamic, and sustainably farmed wines has your head in a tailspin. Basic gist: organic wines are made from organically farmed grapes that are also vinified using “certified organic” practices (which by and large means no additional sulfites are added). Biodynamic wines are those that follow biodynamic winemaking practices (check out this excellent, simple explanation). But what’s the hullaballo about sustainable wines?
The strict definition is: “ecologically sensitive, economically feasible, and socially equitable” grape-growing and winemaking practices. The practical implications: grapes that are farmed in as natural a way as possible. So what? Well, often times, sustainably farmed wines are not only nice to Mother Nature and local communities, but also just taste better (the same way a fresh organic tomato is more appealing than the generic variety).
Take the Ukiah Cellars Cabernet Sauvignon for example. Farmed in Mendocino County, this 89% Cab is light on the wallet ($18.99) in addition to the land. Ukiah’s Cab is perfect for those end of summer and Labor Day bbq’s, as it’s coiffable, juicy, and offers super velvety tannins. With Zin blended in for extra inky color and backbone, Syrah for a touch of baking spice and all that’s nice, and Vigognier for aromatics, it’s a yummy way to ring in the fall. The feel-good factor is just a bonus.
Get your gulp today at www.magnanimuswines.com!
