Does a goldfish know more about wine than you?
And what has that got to do with organic wine?
Find out below if your attention span is longer than that of a goldfish.
There is something almost hypnotic about the words organic and bio- dynamic. They seem to conjure up images of days gone by when everything was less industrialised, more authentic, and yes, healthier and more environmentally friendly. Indeed there was an interesting article recently in the on-line magazine The Drinks Business in which it was stated that just “under half of British consumers (45%) would be motivated to drink organic wine because the cultivation and production processes are eco-friendly, “
Perhaps it would be more accurate to modify that statement slightly thus …”because they believe the cultivation and production processes are eco-friendly, “ but is that belief well-founded and are organic wines really more ‘green’ than wines that are not so certified? There are certainly many wine makers who would reply with a resounding “No”.
Yes it’s true that organic producers reduce or eliminate their use of herbicides and pesticides, but that is also true of many, perhaps even the majority of wine makers, at least in Champagne which is the area I know best. Regulations about the use of chemical treatments are, quite rightly, getting ever more restrictive so whether a vigneron is organically-minded or not he or she has little choice but to clean up their act.
The big question with organic viticulture is the use of copper sulfate to combat mildew. This is less of a problem in more southerly climates where the drier weather is less conducive to diseases such as mildew, but it becomes a major issue the further north you go. Unable to use chemical (phytosanitary) products to spray their vines to protect against these diseases, the only weapon left at the disposal of organic producers is copper sulfate or ‘bouillie bordelaise’ as it is also known. The problem with this is that organic farmers often have to apply copper sulfate many times and also that copper is a heavy metal that is detrimental to all living organisms and which remains in the soil for decades.
That’s why many vignerons, whilst wanting to be as green as possible, are resolutely opposed to organic viticulture.
So it seems that one should take the words organic and bio-dynamic with a pinch of salt and gather more information before jumping to conclusions.
To help you do just that here - below - is the first in a series of three videos in which Philippe Brun of Champagne Roger Brun presents some of the information you may not yet have heard. Philippe is a real character; he speaks excellent English and feels strongly about what he will present to you. The videos are relatively long in this age where the attention span of a goldfish is longer than that of a human – yes it’s true according to a recent survey by Microsoft http://time.com/3858309/attention-spans-goldfish/
– but if you really want to learn about wine I think you’ll find them interesting viewing.
Don’t forget to come back for video 2 and video 3
All the best from Champagne