Yesterday, the Chronicle food section focused on organic foods. Today, their wine section does the same, looking at organic wines and why they are so difficult to find. Many vineyards grow certified organic grapes, but the wines themselves are not organic. The reason? The USDA prohibits added sulfites in organic wines.
Wine country is starting to use sheep to tend the vineyards, as weed eaters and, well, fertilizers. I love the idea! Of course, the very next story in the Chronicle is about pairing merlot with LAMB pilaf!
Speaking of Merlot, Washington State offers a number of merlots for under $20, some even earning three out of four stars from the Chronicle. They also call up the spirit of writer Dashiell Hammett for bargain wines.
The Beer of the Month is Chipotle Ale, perfect to go with tomorrow's Cinco de Mayo flavors. Of course, you can always pick from Forbes' list of "coolest" beers, posted yesterday.
[photo: of 2004 Vida Organica Malbec Rose by Sarah]
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Reader Comments (Page 1 of 1)
5-04-2006 @ 2:29PM
Dean said...
I have to say: for someone with a slight sulfite reaction, and the husband of someone with a severe sulfite allergy, No-Sulfite-Added/Organic/VDP wines make all the difference.
With most California wines I feel like I have a head cold by the third glass. Pretty aggrivating, but I power through. Organic wines have no such effect, and the difference the next day is significant.
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