• The Advantages Of Organic Wine

    Wine is an alcoholic beverage that is made up from water and grape juice. It goes through a fermenting process that increases it flavor. Because of the high demand of wines, many vintners have developed ways to protect their vineyards from pests and other insects that love to eat the grapes and the plants. They have also developed way to make their yield more by adding chemical fertilizers to the soil and the plants.

    The most common and logical way to protect the fruits from an attack of insects is to spray the fruit itself with insecticide. Other pests are weeds which also need to be sprayed with herbicide. Just within a few decades, people have started to realize the dangers of insecticide and are now demanding more and more organic products. Organic wine have already reached stores and other suppliers and is making a big bang on an otherwise traditional industry.

    Advantages of Organic Wine

    There are several advantages to buying and drinking organic wine. One of the advantages of organic wine is the safety of the earth where the plants are planted on. Chemical residue from insecticides, herbicides and other chemicals sprayed on the fruits and plants usually get absorbed by the soil and are absorb in turn by the plants via their roots. Organic wine makes for cleaner and safer environment for the flora and fauna of the vineyards.

    Another advantage is for the consumers who buy organic wine. They are guaranteed chemical free beverages to drink. This means less risk of sickness and diseases induced by chemicals we ingest through the wines. Although, organic wine may cost more due to the time and effort that staff and vineyard personnel spend maintaining the vineyard. The long term effect of a safe and environmentally secure earth is greater picture.

    Some people also claim that organic wine tastes better than those grown the conventional way. This is probably true because without the use of chemicals the organic wine vineyard may have lesser yield. This means their fruits have more concentrated flavor in the grapes they produce. Thus organic wine may have flavor advantage over the conventionally prepared wines.

    Protecting the earth and the environment should be reason enough for us to patronize organic wine. We only have one earth and it’s not like we could go to another planet and live there comfortably when we have used up and abused all the resources in this one. http://www.about-wine-making.info


  • Pinot Gris And Pinot Grigio Wines

    From its earliest known origins in Europe in the Middle Ages the Pinot gris grape has become a popular choice for wines all over the world.

    It is a white wine grape that is thought to be a clone of the Pinot noir grape. Its name, “pinot gris” is the French for grey pinecone and this accurately reflects the color and the shape of the bunch as it grows on the vine. However, the color of the fruit can vary dramatically, as can the color of the wine produced from it, which can range from a deep yellow to a copperish color.

    There are clones of this popular grape grown all over the world and the wines produced from Pinot gris can vary dramatically, depending where the grape is grown.

    Two areas in particular stand out for the quality of wine made from the grape. Alsace in France is the traditional home of the grape, while Oregon in the United States has more recently produced Pinot gris wines of particularly high quality.

    In Alsace, it is popular as a full-bodied wine, while in Italy there are some distinguished producers who produce some excellent wines. However, the bulk of Italy’s Pinot grigio producers harvest early to produce less satisfying results.

    Pinot gris is often blended with Pinot noir wines to improve their flavor. It goes well with chicken, pork and seafood and remains a very popular choice, with only Chardonnay being more popular.


    It has been recently discovered that the Pinot gris has an almost identical DNA profile to Pinot noir and that the difference in color is caused by a genetic mutation that is thought to have happened hundreds of years ago.

    Earliest records of the cultivation of Pinot gris go back to the Middle Ages in Burgandy, France where the grape is thought to have been known as Fromenteau. Pinot noir was grown here around the same time and the popularity of both spread eastwards over time.

    It was popular in Switzerland and Hungary, and was discovered being grown in Germany in the 1700s by the name of Rulander. A number of bad harvests threatened the use of the grape in many parts of Europe but certain strains of the vine proved more resilient and its cultivation continued.

    Pinot gris is now grown in almost all of the major wine producing regions of the world, including France, Australia, Germany, Australia, Canada, South Africa, Switzerland, Romania, Moldova, Belgium, the United States, and New Zealand.

    As the list of regions above would suggest, the Pinot gris vine favors cool climates and is known to mature early. This can result in a sweet flavor or high alcohol content, depending how long it is fermented.

    The color of the grape itself can also vary depending on the region in which it is grown. It can be found to show a greyish color, or else a pinkish brown.

    The flavor of the wine it produces can also depend on where Pinot gris is grown, and of course from the wine making style. In Alsace, they are generally medium-bodied wines, often with lightly citrus flavors.

    The German varieties are more full-bodied, while in Italy, where it is known as Pinot grigio, it produces a crisp, light-bodied taste. The newly popular Oregon Pinot gris wines are medium bodied with fruity flavors.



    The Alsace region is considered the home of the Pinot gris grape and is different here from anywhere else it is grown. The cool climate and soil of the region makes for a very high quality grape.


    Since its grape’s introduction to the country in 1832, the southern state of Victoria has been producing wines going under the names of Pinot gris and Pinot grigio depending on the sweetness of the wine. Again, the temperate climate there and long autumns suit the grape and Australian Pinot gris wines remain popular.


    Pinot gris is a long established and popular grape in Italy, where it is known as Pinot grigio. It is found growing in the north of the country in Lombardy and Alto Adige.

    New Zealand

    New Zealand’s cool climate also lends itself to the growing of Pinot gris. On the North Island it is to be found in Martinborough and Hawkes Bay, while in the South Island it is grown in Central Otago, Nelson, Marlborough and Waipara.

    Oregon and California

    After Alsace, Oregon is probably the most successful Pinot Gris growing region where the wine became quite a hit locally as an accompaniment to the generous amounts of fresh salmon caught in the region.

    It was introduced to the region as recently as 1966 and within 30 years all of the main wineries in the region were growing the grape. There are more than 1,797 acres of Pinot gris being grown in Oregon today.

    There are also healthy amounts (1,620 acres) of the grape grown in southern and central coastal regions of California. The wine is similar to the Italian Pinot grigio in taste, and often goes by the same name. However, the California variety has struggled to match the quality and the popularity of its Oregon counterpart.

  • Grants Scotch Whisky

    As the whisky industry continues to consolidate, the days of family-owned distiller/blenders is fast becoming a memory. William Grant & Sons is one of the few noble exceptions, proving that a family firm compete with the UDVs of this world by being as self-sufficient as possible.

    Every firm uses its own malts as the core of its blends: Grant’s can draw on the Dufftown triumvirate of Glenfiddich, Balvenie and Kininvie, although it still buys or exchanges over 40 other malts for its blends. Grant’s also uses its own grain whisky from its distillery in Girvan, which it bottles as Black Barrel.

    The need to keep as many of the fillings in-house was the rationale behind building Kininvie in 1990. Constructing a new distillery is always a slightly nervy experience, as you can never be 100 per cent certain how the malt will turn out, how it will mature or how it will behave in a blend. Thankfully, Grant’s ever-modest master blender David Stewart is happy with Kininvie’s performance so far. ‘We built it to give us a fruity note for the blends,’ he explains. ‘I’ve been using it in Family Reserve for the past four years and eventually it may end up in the 12-year-old, though we still don’t know what a 12-year-old Kininvie will be like’.

    Kininvie’s arrival doesn’t mean the malts it replaces are immediately taken out of the blend, as the process is a gradual one involving constant balancing and rebalancing of flavours and components in the blends. What is certain is that Kininvie won’t disturb the graceful, sweet and complex Grant’s style; wherein David uses the clean, quick-maturing Girvan grain as a platform for some powerful interplay between the malts.

    While the Dufftown core remains the same in the Grant’s range, he uses lighter malts in Clan McGregor and Family Reserve, and meatier players such as Cragganmore, Highland Park and The Macallan in older blends. ‘There may be more malt in the older blends,’ he says, ‘but don’t underestimate the grain. It does provide flavour as well’.

    G RA N T’ S One of the most famous families in whisky, the Grants had already built their Glenfiddich distillery three years prior to the launch of their blend – originally Standfast, now Family Reserve.


    Grant’s Family Reserve
    A fragrant nose, mixing honey/lime blossom, pear and light smoke. Very soft toffee/vanilla start before a good, subtle interplay between malt and grain, and a crisp and deliciously nutty finish.