Organic wine bar
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An organic wine bar is a wine bar that offers its customers wines that are organic, biodynamic and sustainable. Although the term "organic wine bar" is becoming very popular, the term does not guarantee that the entire wine lists at these wine bars will be 100% organic. Main feature of the organic wine bar is a wide selection of wines available by the glass. Some organic wine bars prefer to focus on a certain region that produces and supports organic winemaking.
The most widely accepted definition of Organic wine is wine made from grapes grown in accordance with principles of organic farming, which typically excludes the use of artificial chemical fertilizers, pesticides, fungicides and herbicides.
Organic wine is generally consumed for its perceived health benefits and reduced environmental impact. The consumption of organic wine grew at a rate of 3.7 percent over the year ending September 19, 2009, out-pacing growth in the consumption of non-organic wine which grew 2% during a similar period. There are an estimated 1500-2000 organic wine producers globally, including negociant labels, with more than 885 of these organic domaines in France alone.
The practice of biodynamics in viticulture (grape growing) has become popular in recent years in several growing regions, including France, Switzerland, Italy, Austria, Germany, Australia, Chile, South Africa, Canada, and the United States. A number of very high-end, high-profile commercial growers have converted recently to biodynamic practices. According to an article in Fortune, many of the top estates in France, "including Domaine Leroy in Burgundy, Château de la Roche-aux-Moines in the Loire, Maison Chapoutier in the Rhone Valley, and Domaine Zind-Humbrecht in Alsace," follow biodynamic viticulture. There are currently more than 450 biodynamic wine producers worldwide. Currently, for a wine to be labeled “biodynamic” it has to meet the stringent standards laid down by the Demeter Association, which is an internationally recognized certifying body.
Like biodynamic agriculture in general, biodynamic viticulture stems from the ideas and suggestions of Rudolf Steiner (1861–1925), who gave his now famous Agriculture Course in 1924, predating most of the organic movement. The principles and practices of biodynamics are based on his spiritual/practical philosophy, called anthroposophy, which includes understanding the ecological, the energetic, and the spiritual in nature.
As a practical method of farming, biodynamics embodies the ideal of ever-increasing ecological self-sufficiency just as with modern agro-ecology, but includes ethical-spiritual considerations. This type of viticulture views the farm as a cohesive, interconnected living system.
Some farmers take additional steps beyond standard organic winemaking to apply sustainable farming practices. Examples include the use of composting and the cultivation of plants that attract insects that are beneficial to the health of the vines. Sustainable practices in these vineyards also extend to actions that have seemingly little or nothing to do with the production of grapes such as providing areas for wildlife to flourish near vineyard sites (this provides vegetation for the animals, which keeps them from eating the grapes) and allowing weeds and wildflowers to grow between the vines (this stresses the vines and forces them to produce fewer bunches of grapes with a greater concentration of flavor). Sustainable farmers are increasingly using bio-diesel for tractors in the vineyards (which reduces harmful emissions among the vines) or ploughing with horses. Another popular practice is to offset the carbon emissions of glass production and transportation through other offsets such as planting trees, or sponsoring other initiatives.
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