Some organic-wine producers can be annoying, said Lettie Teague in Food & Wine. “Do winemakers really need to have their backs patted just because they use fewer pesticides?” Many producers use organic methods but “don’t bother with certification” because it’s expensive to obtain.
To be certified organic, a wine must be free of pesticides, artificial yeasts, or added sulfites. Biodynamic winemakers add an almost “mystical” element, planting vines during certain moon phases or using cow dung to revive nutrient-depleted soil. These organic wines are among my favorites.
2006 Basa Rueda Blanco ($15) A delicious, crisp white from Spain’s “leading practicing organic winemaker.”
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2005 Domaine Marc Kreydenweiss Kritt Pinot Blanc ($20) A minerally, full-bodied white from “one of the best winemakers in Alsace.”
2005 Clos Mimi Petite Rousse ($22) California winemaker Tim Spear pipes in music while the wine ferments.
2006 Brick House Gamay Noir ($27) A “bright, juicy red” from “Oregon’s leading certified organic winemaker.”
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