Kitchen. Organic, biodynamic, natural … Know all about these new wines

How do you recognize an organic wine?

Only one answer: the next day! More digestible, without chemicals, they do not hurt the head. This does not mean that conventional wines give you migraines. It is often difficult to tell the difference when they are at work without too much input and respect for nature. Several existing differences.

More fruity, with accentuated floral notes and a lighter nose, organic wines often have a lower degree of alcohol. They benefit from greater minerality and sapidity.

Short in the mouth? This is sometimes true. At issue is the refusal to make up wines, especially with wood. You can find these wines with the AB label on the label or against the label.

Biodynamics, the homeopathy of wine

“Biodynamics is to wine what homeopathy is to man, CV David Renaud, winemaker in the appellation crozes-hermitage. Now, what is a disease if not an imbalance of the body. In the vine, we seek to regain balance. »

Se pourarnă, biodynamic growers use herbal preparations, cow dung and quartz that act energetically on the soil. They take into account “cosmic rhythms”, such as the lunar calendar.

How to recognize these wines? Referring to the contre-étiquette, which must bear the Demeter or Biodyvin label. Farfelus? Certainty step. Very prestigious fields such as Romanée-Conti (Burgundy) or Coulée de Serrant (Savennières) are biodynamic workers.

Natural wines to rediscover the essence of grapes

If you like full-bodied, tannic wines, natural wines are not for you. Pure, naked, natural, singular, alive for some; they give off a bad smell, sparkle, are troubled for others.

To taste them, you have to forget your prejudices and find the essence of the grape. The difference with organic and biodynamic wines is faced with the cellar where they ferment with native yeasts (present in the grape berry) and are vinified without inputs.

Troubles, natural wines are when the naked winemaker does not filter them. These suspensions are the same as those found in certain pressed fruit juices. The smells of wet straw, animal or stable, simply show that the wine lacks oxygen.

And if it sparkles slightly, it’s because the fermentation has left some CO2. Either way, ventilate it. A perfectly balanced natural wine will remain so for the rest of its life.

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