Issue link: https://digital.copcomm.com/i/637107
Washington DC Yakima Sunnyside Grandview West Richland Toppenish Prosser Solstice Vineyard Pacific Rim Winemakers YAKIMA VALLEY 0 15 miles WA S H I N G T O N Vancouver Yakima Spokane Seattle YAKIMA VALLEY COLUMBIA VALLEY 0 50 miles C a s c a d e R a n g e B l u e M t s . Co l u m b i a The Cru Artisan College Study Guide 3 SUSTAINABLE VINICULTURE 101 TOEING THE LINE FROM VINE TO WINE A panel of winemakers from three continents—professors Rudy Buratti from Tuscany, Italy; Noelia Orts from Colchagua, Chile; and Nicolas Quille from Washington State, USA—will dig to the roots of sustainable winemaking at multiple levels and discuss the responsibilities of winemakers in a world ever more focused on nature—both what we get from it and what we give to it. The Subject Matter Organic Viticulture commonly refers to grapes grown in accordance with the prin- ciples of organic farming, which typically excludes the use of synthetic chemical fertiliz- ers, pesticides, fungicides and herbicides. A common misconception among consumers is that wine farmed in an organic method is labeled as "Organic Wine." A legal definition of Organic Wine is only employed in a few countries, such as the United States and Australia. In the United States the primary difference in the way that organic wine is defined relates to the use (or non-use) of preservatives, specifically Sulfur Dioxide in the wine-making process. This in particular is often a point of contention as most wines made in Europe and often even in the new world that are grown organically in the vineyard are not allowed to use the term "Organic" without a pre-qualifying statement attached. An example of how a wine grown organically in the vineyard but which has had sulfur dioxide employed in the winemaking process would be "wine produced from organically grown grapes." There are numerous potential choices which can be made during the actual winemaking phase in order to ferment and preserve the wine. The most universally used and accepted wine preservative is sulfur dioxide. It is impossible to produce a wine without any sulfur as it is an unavoidable by product of the fermentation process. Specifically, the addition of sulfur dioxide into a wine is the issue involved in defining an "Organic Wine," and not the pres- ence of naturally occurring sulfuric compounds. This key issue of wine preservation is central to the discussion of how organic wine is defined and thus marketed. Social Accountability Biodynamic Organic Sustainable Agriculture & Integrated Pest Management Conventional Wine Production Regulations By Country (lowest restrictions)