Authors like Michael Pollan and Mark Bittman champion intelligent eating that will help us all live longer. I wonder, though, when those guys sit down to a meal with wine, do they drink organic? I’d like to think so. Laura Klein, publisher of Organic Authority, told me that people who eat organically would also be likely to drink organic, natural or sustainably-produced wine.
An Italian, anywhere in the world, you’ll recognize immediately, because he can’t sit down to eat without the presence of bread.
Aji Amarillo Fried Chicken, Heirloom Bean and Bacon Tostada, Cilantro Aioli paired with Philippe Bornard ‘Tant Mieux’ Sparkling Ploussard
If you already eat organically, you might want to try going organic with your wine, but you have to sort out your definition of what a healthy wine might be. There are a lot of terms out there: natural wine, biodynamic, sustainably-produced, and of course, organic.
Fennel pollen pistachio Alaskan halibut, Carrot Corn Risotto & Ocean Trilogy paired with Sablonettes Ptit Blanc
The Romans used olive oil for seasoning of food, as well as for body care and medicinal purposes, but I don’t have to travel far from Rome to find the Best Organic Extra Virgin Olive Oil in the World!
Scanzorosciate, a small town in the Province of Bergamo, with just seven miles of extension, and about ten thousand inhabitants, holds the record of the smallest DOCG in Italy.
Ensalada Grilled Nopales, Cumin Dressing paired with Donkey and Goat Sluicebox
This may be shocking for many wine lovers out there, but there is a loop hole in the wine labeling system that allows wineries to omit an ingredient list.
The love of vineyard, the wisdom of the winemaker, the modern day equipment, the quality of the products used are the ideal components to achieve an excellent result. After some decanting, arranged in the days of good moon, in spring, the wine is ready to drink.
For those of us, that believe “terrior” has an affect on the final prodcut, sustainable winegrowing is particularly relevant. Caring for the vineyard’s soil and environment is, in affect, preserving the terroir.
Now I don’t claim to be a farmer, but as a Sommelier, I do believe that great wines are made in the vineyard, and I’ve got to believe that if you grow any type of food, you want to first assure that your produce is the best it can be.
