TO YOUR HEALTH, INDEED
Nearly every mainstream, upscale market in the country has an area dedicated to organic produce. Organic lettuce looks greener and tastes crunchier. Organic tomatoes are redder, less mealy, and have stronger flavors and aromas. Organic herbs have more life to them. It's considered a given that organic produce looks better, tastes better, and is better for the body.
Organic farming techniques eschew the usage of poisonous chemical fertilizers, pesticides and fungicides. These poisons don't just sit on top of the produce, waiting to be easily washed away. Instead, they permeate the earth where they are absorbed by the root systems and carry the chemicals into the fruits, vegetables and herbs via stems, branches and vines. They also permeate the flesh of the fruit or vegetable in question. Washing and peeling the food won't eliminate these substances, because they're buried in the very flesh of the food itself.
Organic farming also allows for the soil to enjoy periods of rest between harvest and planting, so that the nutrients have a chance to "build up" again within the very earth. Earth which is nutrient-rich produces foods that are nutrient-rich. Nutrient-rich foods don't need chemical additives to make them more attractive in color, or more full of flavor. Foods that receive the necessary nutrients to thrive have all their inherent qualities naturally.
Organic farming techniques, then, produce healthier foods. Healthy foods are packed with vitamins and minerals, are more pleasing to the eye, and more satisfying to the mouth. A salad made with organic produce will taste better. Meals made with organic fruits and vegetables will taste better. Wines made with organic grapes will taste better.
All manner of grapes and wines are being produced via organic means. Old World to New, organic wine makers all over the globe are creating products with richer taste, and more complex and interesting colors and flavors. From the Rhone Valley to Australia to New Zealand; Chiantis, and Cabernets and Merlots; White Wines and Red; Champagnes and Chardonnays--nearly every major wine region in the world is turning in beautiful, flavorful, healthy wines made from fully organic grapes.
These wine makers aren't making organic wines to make the big bucks. Big bucks, in fact, are nearly impossible when one opts to go organic. This is because the turnover of crops must follow the seasons. Chemicals allow higher yields of grapes, which allows higher yields of profit. Wine makers who follow organic farming methods are making a choice to not make the biggest profit possible, but to make the best product possible. It is about craft, and art, and the essential integrity of the grape.
Going to Your Head, in a Good Way
In addition to the obvious aesthetic advantages, wines made with organic grapes may allow people who otherwise suffer from "red wine" headaches to fully enjoy their Pinot Noirs and Cabernet Sauvignons. Organic wine enthusiasts claim they don't get these headaches when they enjoy a biodynamic Merlot, or organic Burgundy. Instead of permanently trading in their beloved red Zinfandel for white, they can have a lovely glass of whichever wine they most prefer, without fearing a sudden inexplicable migraine.
Many wine merchants are carrying more and more organic wines among their stock. Some boutique online sellers even specialise in these wines, and carry none but the finest wines made from organic grapes from all over the world. Pinot Grigios, Bordeaux, Moscato, Muscadet, Chardonnays, and Champagnes--whichever wine you prefer, chances are there's an organic alternative on a store shelf near you. With the possible exception that they may cost slightly more per bottle than traditionally-farmed wines, there are no drawbacks to be associated with wines made from organic grapes. Superior grapes make a superior wine, and a superior wine is always an excellent value.
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