When it comes to wine, it’s difficult to answer the question I frequently get asked: Is organic better? With regards to taste, it’s almost impossible to determine; it’s like comparing apples to oranges. I'm not convinced that you can taste the organic difference in your glass.

What I do know is that I appreciate winemakers who make a commitment to producing an organic product. I respect organic wines, mostly, because the effort required in growing organic grapes and making wine under the ever increasingly strict regulations requires a dedication to quality on the winemaker's part. And, it’s the right thing to do for our planet.

One of the wineries that we represent is Yorkville Cellars, whose vineyards have been certified since 1986. They are the only winery in California that grows and produces all eight of the main Bordeaux grapes, each as a varietal wine: Sauvignon Blanc, Semillon, Malbec, Cabernet Franc, Petit Verdot, Merlot, Cabernet Sauvignon and Carmenere.

The following is some insight from their website.

“Although organic farming is seen as something ‘new and cutting edge’, it is in fact a return to traditional methods of agricultural production. Since the ancient Roman era, farmers used techniques such as crop rotation to maintain soil health, and grazed livestock on non-planted fields to add fertilizer in the form of natural manure. These basic techniques produced crops year after year, without reducing the long term soil fertility.

The basic goal of organic farming is to create healthy, living soils. This is achieved in two ways. First is the use of only natural fertilizers, compounds that contain a wide range of the nutrients needed by plants and avoiding the concentrated fertilizers that are heavy on the three main plant foods; nitrogen, potassium and phosphate.

The second main part of organic farming is avoiding harmful chemicals. Many of the compounds used to control pest insects also kill beneficial insects; those that might eat the ‘bad’ bugs or even bees that pollinate crops. The loss of beneficial bugs can throw off the balance in the field, causing even greater infestations, requiring the use of stronger pesticides, or more frequent applications. The average sprayed vineyard in California will be sprayed over 15 times each year!”

Of their wines, their Sauvignon Blanc is our favorite of the moment. It has body and a smooth finish, is concentrated, rich and opulent with lime and lemon flavor. Aromas of pineapple and lime flow from the glass, and it finishes with a blast of lime and minerals. The wine partners with virtually any fish dish and makes an outstanding aperitif. You can order this wine by visiting our wine list or giving us a call.