The Dark Horse of Organic Viticulture: "The Bordeaux Mixture"
1989 Sulfites on Grapes: Issues and Alternatives
2008 Grapes, Fumigation and Sulfur Dioxide
2007 EPA Official Document Inorganic Sulfites
Sulfur is applied to table grapes also: https://www.theproducenerd.com/2017/04/why-is-sulfur-dioxide-applied-to-grapes/
Ozone vs SO2: https://winesvinesanalytics.com/news/article/135495
The Bordeaux Mixture may not be safe AT ALL https://www.winespectator.com/webfeature/show/id/Is-Copper-Safe-for-Wine
More toxic than glyphosate: https://geneticliteracyproject.org/2018/03/20/far-more-toxic-than-glyphosate-copper-sulfate-used-by-organic-and-conventional-farmers-cruises-to-european-reauthorization/
2008 Grapes, Fumigation and Sulfur Dioxide
2007 EPA Official Document Inorganic Sulfites
Sulfur is applied to table grapes also: https://www.theproducenerd.com/2017/04/why-is-sulfur-dioxide-applied-to-grapes/
Ozone vs SO2: https://winesvinesanalytics.com/news/article/135495
The Bordeaux Mixture may not be safe AT ALL https://www.winespectator.com/webfeature/show/id/Is-Copper-Safe-for-Wine
More toxic than glyphosate: https://geneticliteracyproject.org/2018/03/20/far-more-toxic-than-glyphosate-copper-sulfate-used-by-organic-and-conventional-farmers-cruises-to-european-reauthorization/
https://www.nytimes.com/2015/03/04/dining/in-france-pesticides-get-in-way-of-natural-wines.html
https://winesvinesanalytics.com/features/article/58955/Fighting-Disease-Organically
https://www.winespectator.com/articles/is-copper-safe-for-wine
https://www.thedrinksbusiness.com/2019/01/copper-to-be-the-biggest-issue-for-vintners-this-decade/
http://www.worldoffinewine.com/news/the-great-organic-grape-scam-4704802
https://www.forbes.com/sites/thomaspellechia/2019/01/06/organic-grape-growing-harms-vineyard-soil-says-a-consumer-advocacy-group/?sh=4c3b9a2a3624
https://www.palatepress.com/2015/03/a-silver-bullet-to-replace-copper-in-the-vineyard/
https://assets.greenbook.net/L102241.pdf
https://www.foodandwine.com/articles/primal-winemaking
wine blogs to write:
negociants should put their grape growers' name on the bottles, and which grower grew a percentage of which grape, if there are multiple growers. because if natural wine is made with healthy, vibrant grapes, then in cases where the winemaker and the grower aren't the same, they should get equal credit -- and if either party gets greater credit, it should be the grower. The grape grower tends healthy, perfect wine grapes all on their own. Too often, we just give the praise to the winemaker, and the grower -- after being deified, with all the talk of how the negociant works with the grower to "make sure" the grower doesn't mess it up. Because, in the end, in our marketing-based world, where the bottle gets all the glory -- even though we talk so much of terroir and The Great Mother Earth -- when we talk about negociants, the growers rarely get more than a passing mention, usually no more than, "So-and-so is working with great growers and ensuring the quality of the grapes for wine is respected every step of the way". Even when the grower is respected, no spotlight is given. In the world of wine lovers -- yes, even us natural ones -- despite our reverence for the vigneron who both grows and vinifies, the mere grower is relegated once again to their old outpost -- plain farmers. It is only the farmer who actually vinifies that is exalted. The social and economic prejudices against the farmer are alive and well. Maybe the grower just wants to get make a decent living, their grapes made into honest wine, and doesn't care for name or fame. That's fine. But we must acknowledge the primacy of the farmer. Because for now, we are stuck in the cult of the winemaker, where the negociant-eleveur gets all the credit. Can we make it to the "cult of the farmer"? The cult of the peasant? Because the peasant revolution is a much different journey, and goes way beyond wine and her chatty paramours. Can we make the peasant revolution sexy? But I don't mean sexy in terms of 20-something white liberals having a back-to-the-land moment -- that'd be cool, though. I mean, the south-of-the-borders workers who pick at least 80% of California grapes to be actually lionized. Or least given a living wage. As @lauradaterra says, "A revolucn serà no rural, ou non serà". , If honest wine is truly made in the vineyard, then the peasant is paramount. -- whether the peasant picks, grows, prunes, cuts grass, or whatever else gritty handiwork that is important, but not important enough to be given "credit". So maybe we should one-up the natural wine movement. It's not about taste, drinkability, minerality, glou-glou, entertainment, getting wasted, sulfur levels, or whatever. It's not about any of those things at all -- they're just icing on the cake. It's really about a ethical commitment to the planet -- land, vines, wine, and the supreme privilege of a human life taking part in such a process. And being honest about that, you are dealing with living beings: plants, grapes, wines, humans, insects, soil. And the exceptional depth of intimacy it takes to participate in the plant world. This is the height of seriousness. This isn't about pleasure, or "the wine trade" or the who's gonna get the "new" lesser-known wine region in their portfolio first. It's not about you or me at all. It's about seeing and loving plants face-to-face in the vineyard, where the wine is made. Love the peasant. Love the land. Only after that, can you love yourself. Because without the first two, how would you live?
I'm slightly pleased by the way some french winemakers put vigneron paysan on the label. I like to think they are calling themselves "peasants", as that is the literal translation of paysan, but maybe the actual translation is more like "rural" or "country".
And you thought this was just about "wine". Oh, but it is!
review about senza trucco
life after natural wine
post on wasps/insects and native yeast
islam and wine, rant about turkey https://wine.sprudge.com/2018/12/11/reviving-traditional-winemaking-in-anatolia-with-gelveri-manufactur/
posts on specific strains of yeast generating vastly different amounts of so2
post on stefano bellotti (humans don't make wine)
in praise of the japanese, they were the first to support natural wine!
secret italian natty wine speakeasy https://munchies.vice.com/it/article/j5kg8y/cantina-condominiale-clandestina
flaws vs faults in natural wine (widely differing sensitivities re: VA, sweetness, texture, etc)
respond to this? https://vinepair.com/articles/natural-wine-train/
https://www.thedrinksbusiness.com/2019/01/copper-to-be-the-biggest-issue-for-vintners-this-decade/
http://winewaterwatch.org/2018/03/america-vs-europe-the-organic-divide/
https://www.winespectator.com/webfeature/show/id/46432
http://www.vignevin.com/pratiques-oeno/index.php?etape=6
So2 part 1: Sulfur
So2 part 2: sulfur dioxide (fermentation, vinification, post harvest, bottling, cleaning, etc)
so2 part 3: Transparency and sulfur levels
https://organicwineexchange.com/sulfur-dioxide-so2-in-wine/
http://www.morethanorganic.com/sulphur-in-wine
https://www.foodandwine.com/articles/primal-winemaking
wine blogs to write:
negociants should put their grape growers' name on the bottles, and which grower grew a percentage of which grape, if there are multiple growers. because if natural wine is made with healthy, vibrant grapes, then in cases where the winemaker and the grower aren't the same, they should get equal credit -- and if either party gets greater credit, it should be the grower. The grape grower tends healthy, perfect wine grapes all on their own. Too often, we just give the praise to the winemaker, and the grower -- after being deified, with all the talk of how the negociant works with the grower to "make sure" the grower doesn't mess it up. Because, in the end, in our marketing-based world, where the bottle gets all the glory -- even though we talk so much of terroir and The Great Mother Earth -- when we talk about negociants, the growers rarely get more than a passing mention, usually no more than, "So-and-so is working with great growers and ensuring the quality of the grapes for wine is respected every step of the way". Even when the grower is respected, no spotlight is given. In the world of wine lovers -- yes, even us natural ones -- despite our reverence for the vigneron who both grows and vinifies, the mere grower is relegated once again to their old outpost -- plain farmers. It is only the farmer who actually vinifies that is exalted. The social and economic prejudices against the farmer are alive and well. Maybe the grower just wants to get make a decent living, their grapes made into honest wine, and doesn't care for name or fame. That's fine. But we must acknowledge the primacy of the farmer. Because for now, we are stuck in the cult of the winemaker, where the negociant-eleveur gets all the credit. Can we make it to the "cult of the farmer"? The cult of the peasant? Because the peasant revolution is a much different journey, and goes way beyond wine and her chatty paramours. Can we make the peasant revolution sexy? But I don't mean sexy in terms of 20-something white liberals having a back-to-the-land moment -- that'd be cool, though. I mean, the south-of-the-borders workers who pick at least 80% of California grapes to be actually lionized. Or least given a living wage. As @lauradaterra says, "A revolucn serà no rural, ou non serà". , If honest wine is truly made in the vineyard, then the peasant is paramount. -- whether the peasant picks, grows, prunes, cuts grass, or whatever else gritty handiwork that is important, but not important enough to be given "credit". So maybe we should one-up the natural wine movement. It's not about taste, drinkability, minerality, glou-glou, entertainment, getting wasted, sulfur levels, or whatever. It's not about any of those things at all -- they're just icing on the cake. It's really about a ethical commitment to the planet -- land, vines, wine, and the supreme privilege of a human life taking part in such a process. And being honest about that, you are dealing with living beings: plants, grapes, wines, humans, insects, soil. And the exceptional depth of intimacy it takes to participate in the plant world. This is the height of seriousness. This isn't about pleasure, or "the wine trade" or the who's gonna get the "new" lesser-known wine region in their portfolio first. It's not about you or me at all. It's about seeing and loving plants face-to-face in the vineyard, where the wine is made. Love the peasant. Love the land. Only after that, can you love yourself. Because without the first two, how would you live?
I'm slightly pleased by the way some french winemakers put vigneron paysan on the label. I like to think they are calling themselves "peasants", as that is the literal translation of paysan, but maybe the actual translation is more like "rural" or "country".
And you thought this was just about "wine". Oh, but it is!
review about senza trucco
life after natural wine
post on wasps/insects and native yeast
islam and wine, rant about turkey https://wine.sprudge.com/2018/12/11/reviving-traditional-winemaking-in-anatolia-with-gelveri-manufactur/
posts on specific strains of yeast generating vastly different amounts of so2
post on stefano bellotti (humans don't make wine)
in praise of the japanese, they were the first to support natural wine!
secret italian natty wine speakeasy https://munchies.vice.com/it/article/j5kg8y/cantina-condominiale-clandestina
flaws vs faults in natural wine (widely differing sensitivities re: VA, sweetness, texture, etc)
respond to this? https://vinepair.com/articles/natural-wine-train/
https://www.thedrinksbusiness.com/2019/01/copper-to-be-the-biggest-issue-for-vintners-this-decade/
http://winewaterwatch.org/2018/03/america-vs-europe-the-organic-divide/
https://www.winespectator.com/webfeature/show/id/46432
http://www.vignevin.com/pratiques-oeno/index.php?etape=6
So2 part 1: Sulfur
So2 part 2: sulfur dioxide (fermentation, vinification, post harvest, bottling, cleaning, etc)
so2 part 3: Transparency and sulfur levels
https://organicwineexchange.com/sulfur-dioxide-so2-in-wine/
http://www.morethanorganic.com/sulphur-in-wine
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