Oregon's Organic Wine
Willamette Valley & Columbia River Gorge AVA (See link at bottom for list)
Willamette Valley & Columbia River Gorge AVA (See link at bottom for list)
So, what is natural wine? Natural wine has no ’legal’ definition and the use of the term is not managed by any regulatory body. For natural wine making, the grapes must be organically or biodynamically farmed which requires following a long list of rules and paying for costly certification. If lab created chemicals are not utilized, there is an expectation that this is natural, pure and the end-product superior. This vagueness is part of what has allowed natural wine to become a cultural phenomenon. However, the product can be cloudy, fizzy and have VA (volatile acidity) along with other off aromas due to using indigenous yeast for fermentation. Lions and tigers and bears, oh my...that seems to be part of the allure of natural wine!
Organic wine is a bit trickier. First, farming organically is regulated, there are annual fees to be organically certified, and various regulatory bodies exist around the world. You can farm organically and not be certified which many growers and wineries choose to do because of costs. I certainly respect those growers that are farming organically as doing so is being kind to our planet which is a noble cause.
To be ‘organic’ is not just a result of vineyard practices. Once the grapes arrive at the winery, there are a list of accepted practices that must be followed to be considered organic. These include:
• fermentation with indigenous yeasts as natural yeasts are part of the terroir;
• no water additions to dilute the sugars which result in high alcohol wines
(Note: the practice is legal in California for commercial production);
• no enzymes (commercial enzymes are commonly used to improve extraction and the aromatic profile of a wine while also accelerating the winemaking process);
• no additives such as acid, tannin, coloring (Mega Purple), yeast nutrients; sulfur dioxide is not used or is used in moderation;
• no filtration or fining;
• malolactic fermentation happens naturally rather than the typical practice of added bacteria;
to name some of the practices. Whew! A lot to keep up with!
So, to be clear, organic wine is made from grapes which are grown according to the principles of organic farming. Having ‘certified organic’ on a wine label only speaks to the farming. There is no organization that guarantees or oversees the actual wine making function (and even the French ‘certification’ only speaks to the amount of Sulphur Dioxide in the wine).
Organic wine is a bit trickier. First, farming organically is regulated, there are annual fees to be organically certified, and various regulatory bodies exist around the world. You can farm organically and not be certified which many growers and wineries choose to do because of costs. I certainly respect those growers that are farming organically as doing so is being kind to our planet which is a noble cause.
To be ‘organic’ is not just a result of vineyard practices. Once the grapes arrive at the winery, there are a list of accepted practices that must be followed to be considered organic. These include:
• fermentation with indigenous yeasts as natural yeasts are part of the terroir;
• no water additions to dilute the sugars which result in high alcohol wines
(Note: the practice is legal in California for commercial production);
• no enzymes (commercial enzymes are commonly used to improve extraction and the aromatic profile of a wine while also accelerating the winemaking process);
• no additives such as acid, tannin, coloring (Mega Purple), yeast nutrients; sulfur dioxide is not used or is used in moderation;
• no filtration or fining;
• malolactic fermentation happens naturally rather than the typical practice of added bacteria;
to name some of the practices. Whew! A lot to keep up with!
So, to be clear, organic wine is made from grapes which are grown according to the principles of organic farming. Having ‘certified organic’ on a wine label only speaks to the farming. There is no organization that guarantees or oversees the actual wine making function (and even the French ‘certification’ only speaks to the amount of Sulphur Dioxide in the wine).
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When it comes to the Oregon winery scene, these wineries are already globally recognized for its sustainability practices. Another trend putting this region in the spotlight is the production of organic wine. Although Oregon has only about 13,000 acres of wine grapes compared to California's 450,000-plus acres, it's estimated that nearly 50 percent of Oregon's vineyards are sustainable or organic compared to California's one percent. Twenty-three percent of its vineyards have met very stringent certification guidelines and are LIVE-certified sustainable or organic, or Demeter-certified biodynamic. (LIVE--Low Input Viticulture & Enology--is just one of two sustainable certification agencies in the United States, established in 1997, that recognizes farms and vineyards for sustainable agricultural practices. Demeter is an international certification body). Salmon Safe certified vineyards is also prevalent.
The goals of organic wine production are to reduce reliance on synthetic chemicals and fertilizers with the purpose of protecting the farmer and the environment, and ensure land protection by maintaining natural, chemical-free soil fertility. Perhaps the biggest hindrance in producing organic wine is preserving the wine with a sulfite-free preservative. Wines require long periods of storage so standardized methods of preserving wines includes adding sulfites. Even though yeast naturally produces sulfites during fermentation, adding sulfites goes against certification standards.
People with allergies, including sulfite sensitivities, often seek out organic wines. The FDA requires warning labels for wines with sulfites more than 10 parts per million (ppm). Most red wines contain approximately 40 ppm sulfite. There's also the term "no detectable sulfite" which means that wine constitutes less than one milligram per liter. Many wineries create wine made from organic grapes and label it as such, so long as the detectable sulfite level remains below 100 ppm.
100% certified organic wine labels are still uncommon as the preservation and storage challenges remain in conflict with the strict certification requirements. However, many of the wineries in Portland's neighboring communities of Yamhill and Washington counties are turning new soil on best practices for farming and cultivating some of the most respected wines in the industry.
When it comes to the Oregon winery scene, these wineries are already globally recognized for its sustainability practices. Another trend putting this region in the spotlight is the production of organic wine. Although Oregon has only about 13,000 acres of wine grapes compared to California's 450,000-plus acres, it's estimated that nearly 50 percent of Oregon's vineyards are sustainable or organic compared to California's one percent. Twenty-three percent of its vineyards have met very stringent certification guidelines and are LIVE-certified sustainable or organic, or Demeter-certified biodynamic. (LIVE--Low Input Viticulture & Enology--is just one of two sustainable certification agencies in the United States, established in 1997, that recognizes farms and vineyards for sustainable agricultural practices. Demeter is an international certification body). Salmon Safe certified vineyards is also prevalent.
The goals of organic wine production are to reduce reliance on synthetic chemicals and fertilizers with the purpose of protecting the farmer and the environment, and ensure land protection by maintaining natural, chemical-free soil fertility. Perhaps the biggest hindrance in producing organic wine is preserving the wine with a sulfite-free preservative. Wines require long periods of storage so standardized methods of preserving wines includes adding sulfites. Even though yeast naturally produces sulfites during fermentation, adding sulfites goes against certification standards.
People with allergies, including sulfite sensitivities, often seek out organic wines. The FDA requires warning labels for wines with sulfites more than 10 parts per million (ppm). Most red wines contain approximately 40 ppm sulfite. There's also the term "no detectable sulfite" which means that wine constitutes less than one milligram per liter. Many wineries create wine made from organic grapes and label it as such, so long as the detectable sulfite level remains below 100 ppm.
100% certified organic wine labels are still uncommon as the preservation and storage challenges remain in conflict with the strict certification requirements. However, many of the wineries in Portland's neighboring communities of Yamhill and Washington counties are turning new soil on best practices for farming and cultivating some of the most respected wines in the industry.