What are the Various Organic, Biodynamic, and Regenerative Certifications?

Growers and consumers navigate a complex ecosystem of agricultural certifications -- each with its own standards, inspection protocols, and philosophical foundations. What does each certification mean? How do they differ? Some focus strictly on inputs, others on ecological outcomes, and even more incorporate social or animal‑welfare criteria. What follows is an overview of the major certifications used in organic, biodynamic, and regenerative agriculture.

Overview

Program	Scope & Focus	Verification Model	Core Principles
USDA Organic	National organic standard for crops & livestock	Third‑party audit under federal regulation	No synthetic fertilizers/pesticides, no GMOs, 3‑year transition
Certified Naturally Grown	Community‑based alternative to USDA Organic	Peer review inspections	Small‑farm oriented; aligns closely with USDA Organic rules
Real Organic Project	Add‑on label reinforcing soil‑based organic farming	Annual inspection	Soil‑grown crops; excludes hydroponics; pasture‑based livestock
Demeter Biodynamic	Whole‑farm ecological system	Third‑party audit	Biodiversity, closed nutrient cycles, biodynamic preparations
A Greener World – Regenerative Certified	Regenerative outcomes across crop & livestock systems	Third‑party audit	Soil health, biodiversity, measurable ecological improvement
Soil & Climate Initiative	Outcome‑based regenerative verification	Annual measurement & reporting	Continuous improvement in soil function & climate impact
Regenerative Organic Certified (ROA)	Regenerative organic agriculture	Tiered certification (Bronze–Gold)	Soil health, animal welfare, social fairness
Regenified™	Regenerative performance standard	Tiered verification (Levels 1–6)	Six soil‑health principles; whole‑system outcomes
Soil Regen	Regenerative agronomy consulting & verification	Data‑driven assessment	Soil testing, biological improvement, farmer profitability
Regenerative Viticulture Foundation	Regenerative grape‑growing & education	Voluntary participation	Soil restoration, biodiversity, One Block Challenge™
Land to Market	Regenerative sourcing for food, fiber & leather	Outcome-based verification using Ecological Outcome Verification (EOV)	Soil health, biodiversity, ecosystem function measured annually
Fibershed Climate Beneficial™	Regenerative fiber & textile systems	Practices verified through carbon‑farm planning	Soil carbon drawdown, climate‑positive land stewardship
Ethos™	Regenerative supply‑chain transparency	Digital verification & traceability platform	Outcome tracking, soil‑health metrics, producer‑level data integrity

Organic Certifications

USDA Organic (National Organic Program)

The USDA Organic seal represents the United States’ federal regulatory standard for organic production. It prohibits synthetic fertilizers, most synthetic pesticides, sewage‑sludge‑based amendments, and genetically modified organisms. Land must undergo a three‑year transition period before certification. Farms maintain an Organic System Plan (OSP) and undergo annual third‑party inspections.

USDA Transitional Organic

This designation supports farms during the required three‑year transition to full USDA Organic status. It does not permit organic labeling on products but verifies that land is under compliant organic management. Transitional certification helps growers communicate progress to buyers and lenders.

Certified Naturally Grown (CNG)

CNG is a peer‑reviewed alternative to USDA Organic designed for small, direct‑market farms. Standards closely mirror USDA Organic, but inspections are conducted by fellow farmers rather than accredited auditors. CNG emphasizes transparency and community‑based verification.

Real Organic Project (ROP)

ROP is an add‑on label for USDA‑certified farms that meet additional soil‑based requirements. It excludes hydroponic production and confinement livestock systems, reinforcing traditional organic principles centered on soil health and ecological integration.

 

Biodynamic Certification

Demeter Certified Biodynamic

Demeter is the global biodynamic standard and one of the oldest ecological farming certifications. It builds on organic requirements and adds whole‑farm ecological criteria, mandatory biodiversity areas, limits on imported fertility, and use of biodynamic preparations. Certification requires annual inspections and licensing fees based on gross sales.

Regenerative Certifications

Regenerative Organic Certified® (ROC)

ROC is administered by the Regenerative Organic Alliance and layers regenerative requirements on top of USDA Organic. It evaluates farms across three pillars: soil health, animal welfare, and social fairness. Practices include cover cropping, reduced tillage, and verified labor standards. ROC offers three tiers—Bronze, Silver, and Gold—based on performance. See also Regenerative Farming at Grgich Hills Estate and Domaine Bousquet, GAIA, and Regenerative Farming.

Regenified™

Regenified™ provides a structured way to document how farming decisions influence soil function and long‑term site health. Its 6‑3‑4 Standard aligns with many practices already familiar to growers: reduced tillage, permanent or seasonal cover crops, mixed‑species plantings, maintaining living roots through the year, and the controlled use of livestock for vegetation management. See also Understanding Certified Regenified™ Through Ashton Creek Vineyard.

Land to Market (Savory Institute)

Land to Market, developed by the Savory Institute, is an outcomes‑based regenerative verification. It uses Ecological Outcome Verification (EOV) to measure soil health, biodiversity, and ecosystem function through short‑ and long‑term monitoring. Certification is tied to demonstrated ecological improvement rather than prescribed practices.

Soil & Climate Initiative (SCI)

SCI is a regenerative verification program focused on measurable improvements in soil health and climate outcomes. It prioritizes continuous improvement rather than strict practice‑based standards, making it accessible to farms at various stages of transition.

Fibershed Climate Beneficial™

Fibershed’s Climate Beneficial™ certification applies to fiber and textile producers. It verifies that farming and grazing practices sequester carbon and improve soil health within regional fiber systems. The program is part of Fibershed’s broader effort to localize textile production.

A Greener World (AGW) 

A Greener World promotes practical, sustainable solutions in agriculture by supporting farmers and educating consumers. They offer a regenerative certification emphasizing soil health, biodiversity, and verified ecological outcomes. Standards apply to farms of various sizes and production types, including mixed crop‑livestock operations.

Soil Regen

Soil Regen is a science‑based agronomy group that supports growers transitioning to regenerative systems through soil‑health testing, data‑driven consulting, and practical on‑farm guidance. The organization emphasizes measurable biological improvements rather than prescriptive practice lists. Their work connects soil function with economic resilience, helping producers adopt regenerative methods that fit their specific soils, climates, and operational goals.

Regenerative Viticulture Foundation  (RVF)

RVF is a nonprofit organization dedicated to advancing soil‑centered, climate‑positive grape growing through education, collaboration, and measurable outcomes. Its mission is to help winegrowers transition from extractive to regenerative practices that restore ecosystem function, improve soil health, and strengthen vineyard resilience. The foundation’s flagship initiative, the One Block Challenge™, invites growers to dedicate a single vineyard block to regenerative management—serving as a living demonstration of how small, evidence‑based changes can yield ecological and economic benefits. 

Ethos™

Ethos™ provides regenerative verification for farms and ranches, focusing on soil health, ecological outcomes, and transparent documentation. It is a data-driven platform that collaboratively monitors and reports on the holistic impacts of regenerative agriculture, from soil health to farmer and community wellbeing.

Other Resources

Dodon Center for Ecological Farming

The Dodon Center for Ecological Farming promotes a transition to ecological farming and a sustainable food system through practical education, regenerative practices, and strategic partnerships. Their focus is on soil health, biodiversity, and local food production—bringing together farmers, consumers, and policymakers to build a resilient and fair future. 

The Essence of the Olive: Single Source Tunisian Olive Oil from Terra Delyssa

Our history goes back to many generations cultivating olive trees and producing olive oil. In the 1990s, CHO Company began selling its olive oil in bulk to co-packers and manufacturers in Europe. Dismayed to see our beautiful, golden, smooth tasting olive oil blended with lesser quality oils from other countries, we developed Terra Delyssa to be the ambassador brand of Tunisian olive oil. -- Terra Delyssa®

Farmers in Tunisia have cultivated olives for thousands of years, with archaeological evidence showing organized production during the Phoenician and Roman eras. Today it remains one of the world’s largest olive‑growing regions, and the Chemlali cultivar dominates central and southern Tunisia, where semi‑arid conditions, sandy loam soils, and limited rainfall favor its growth. Chemlali is well adapted to these environments, producing small, dark fruits and resilient to drought, poor soils, and temperature extremes. 

Terra Delyssa® is named after Queen Elyssa, (Dido in Virgil's Aeneid) - the legendary Phoenician princess from Tyre who fled her homeland to found the city of Carthage in modern-day Tunisia around 814 BC.  They are also the sister brand to Moresh - the Moroccan brand we recently featured.  Terra Delyssa® sources Chemlali olives from certified organic estates, relying on the stable climate and traditional agricultural practices to maintain uniform quality across each harvest. Olives are generally picked between November and January and milled within hours to preserve freshness. 

The company’s Single Source bottling emphasizes traceability: each bottle includes a QR code linking to harvest location, milling and bottling dates, and laboratory analysis using  IBM’s blockchain technology. These analyses routinely include phenolic measurements, and the Single Source Smooth olive oil typically falls within a moderate phenolic range appropriate for a mild Chemlali profile. Recent batches have shown total phenolic content around 200–300 mg/kg, reflecting the cultivar’s naturally soft character while still meeting recognized thresholds for freshness and stability. Terra Delyssa publishes these results alongside pesticide‑residue testing showing non‑detectable levels, reinforcing its organic and zero‑residue positioning. The bottle also displays multiple certifications documenting compliance with international quality and safety standards, including USDA Organic, Non‑GMO Project Verified, Kosher certification, ISO 22000 and ISO 9001 management systems, and SQF Level 3. 

The resulting oil reflects the Chemlali cultivar’s typical sensory attributes: mild and fruity, typically showing notes of green apple, almond, and herbs, with low bitterness and a gentle, delayed pepper finish. This makes the Single Source Smooth suitable for salads, drizzling, baking, and other applications where a mild extra virgin olive oil is preferred.

Update
Based on the suggestion from Terra Delyssa® we scanned our bottle to learn the pertinent facts. The olives for this lot were harvested in November 2025 from orchards in the region of Sidi Bouzid, Mahdia, Kairouan, Sfax, Siliana and Sousse.  Fields in these regions are tilled 3 times a year, pruned and harvested once a year. There are stories about some of the individual farmers here.

After pressing, the olive oil was stored in CHO’s main storage facility. Storage was made in stainless steel tanks in a temperature controlled environment under 70 F. Oil was protected from light and oxygen to protect its chemical and organoleptic profile.

The lot  was filtered on Jan 16, 2026 to eliminate all micro-particles of olive pit and skin residues that were in the oil. It gave the oil a golden shine and eliminated all the cloudiness in the oil.

The olive oil went through two analysis  on Jan 22, 2026 and Jan 24, 2026 and the quality of your olive oil is guaranteed by several internal and external laboratories that are accredited ISO 17025, and recognized by the International Olive Oil Council IOOC.

The IOOC accredited tasting panel crafts the Terra Delyssa® olive oil profile by blending different production batches to create the same flavor profile you expect of Terra Delyssa®. The flavor profile for our lot was crafted and approved on Jan 24, 2026.

The actual bottle was filled on Jan 22, 2026. The Terra Delyssa® bottling facilities are food safety certified: HACCP, IFS, BRC and GMP by third party certifiers. No other oil is allowed on site to eliminate all risks of cross-contamination or allergy exposure.

Grape Spotlight: Maryland Regent from Burnt Hill Farm

The Regent Diamond is a 140.64-carat (28.128 g) diamond, classified as D color with a slight bluish tinge, cut into a cushion brilliant shape and internally flawless, making it one of the most historically significant and valuable diamonds in the world.  Discovered in India and cut in London, the diamond has adorned numerous French royal regalia - plus Napoleon - throughout history. Today it is hopefully secure at the Louvre and estimated to be worth US$60,000,000.  

With this background in mind, grape breeders at the Geilweilerhof Institute for Grape Breeding in Germany named a new hybrid after the diamond - the Regent grape. Big expectations. The grape was bred in 1967 by Professor Gerhardt Alleweldt with the intent to create a high-quality grape that could survive in cold climates.  He eventually crossed Diana (Silvaner × Müller-Thurgau) and Chambourcin - thus blending European vitus vinifera and French-hybrid genetics. After years of experimental plantings, the grape was officially released in 1996.

In general, Regent produces solid yields and is highly resistant to mildew diseases; the variety also has thick dark skins and an abundance of tannins. Chambourcin provides the resistance component whereas the Diana adds vinifera class. Unusually, Regent's flesh is stained red – a condition known as teinturier, and another indication that it is genetically geared toward producing powerful reds.

Regent has become a symbol of sustainable viticulture, reducing reliance on chemical sprays thanks to its natural resistance. This is what attracted Drew Baker, co-founder of Burnt Hill Farm, to organically farm grape on the their estate.  This fits into the regenerative farming philosophy espoused by Baker which we will highlight in more detail in a future post. In the meanwhile take a stroll through Regenerative Farming: Why the Fuss? which includes a video of Burnt Hill Farm. In general, they treat the farm as its own ecosystem and raise longwool sheep, woodland hogs, honey bees, log-grown mushrooms, heritage grains, and a small orchard. They even harvested dying ash trees to create foeders to ferment and age their wine.

The 2021 Single Barrel Selection RE - 01 Barrel 5 spent three years in one of these foeders before being bottled and released as a single barrel selection. Drew is very enthusiastic about this release and the future of Regent at Burnt Hill Farm.  This medium-full bodied wine reminded me of a partnership between Petite Sirah and Chambourcin.  It appeared to have dark red fruit, more black pepper than spice, and more tannic structure than a typical Chambourcin. Plus an abundant supply of aromatics. Looks very promising. 

Regenerative Farming: Why the Fuss?

Last year we posted a few articles on Regenerative Farming in terms of the core tenets being implemented at Grgich Hills Estate, Ridge Vineyards, and Domaine Bousquet.  Why the fuss over regenerative farming practices? Let's first look at the negative consequences of conventional farming practices. 

• Soil degradation due to wind and water erosion, soil compaction, loss of organic matter, reduced water-holding capacity, and salinization in irrigated areas, which collectively diminish soil productivity.
• The extensive use of synthetic fertilizers and pesticides contributes to water pollution, contaminating groundwater and surface waters with nitrates, phosphorus, and other chemicals, leading to eutrophication and the creation of "dead zones" in aquatic ecosystems.
• Monoculture practices and heavy pesticide use reduce biodiversity by harming pollinators and other beneficial insects.
• The overuse of pesticides has also led to the development of resistant pests and pathogens, complicating pest management.
• These practices also pose health risks to farm workers and consumers due to exposure to pesticide residues and the sub-therapeutic use of antibiotics in animal production.
  

Now, let's examine the positive benefits of regenerative farming practices.

• No till agriculture reduces erosion and keeps valuable nutrients and microbes in the soil.
• Bio-diversity in the vineyard through at least four plant groups leads to sharing of nutrients.
• Planting cover crops that become layers of armor by protecting the soil from sunlight and maintains moisture.
• Let animals manage most vineyard activities such as mowing and pest control. 
• Institute labor practices that ensure sufficient wages and worker safety that leads to greater retention and thus increased productivity.

Because of the negative consequences of conventional farming and the positive benefits from regenerative practices, farms are transitioning to various regenerative certifications. These include:

• USDA Certified Organic: While not strictly regenerative, organic farming avoids synthetic pesticides and fertilizers, laying a foundation for further regenerative practices.
• Demeter Biodynamic: This certification focuses on a holistic approach to agriculture, emphasizing soil health and biodiversity.
• Regenerative Organic Certified (ROC): This emerging standard verifies adherence to principles focused on soil health, animal welfare, and social fairness.

Over the next year we will be posting about Regenerative Farming practices implemented at various vineyards and farms such as here at Maryland's Burnt Hill Farm. As you can see in the video below the farm practices bio-diversity; planting cover crops; and allow animals, in this case sheep, to manage many vineyard activities.  

Are there pitfalls and criticism of regenerative agriculture? Absolutely.  There is a solid argument that the global food system cannot transition entirely to regenerative methods without causing deforestation and habitat destruction, as there is insufficient land available for farming. The shift to regenerative practices also places significant demands on farmers, particularly smaller ones, who may lack the resources or support to adopt these new tenets.  Fair enough, but we should move away from synthetic fertilizers and pesticides that are extremely damaging. Your thoughts?

Domaine Bousquet, GAIA, and Regenerative Farming

"Regenerative organic agriculture is a collection of practices that focus on regenerating soil health and the full farm ecosystem. In practice, regenerative organic agriculture can look like cover cropping, crop rotation, low- to no-till, compost, and zero use of persistent chemical pesticides and fertilizers. Layered into these practices, depending on a farm’s needs, could be the addition of perennials, development of pollinator and wildlife habitats, incorporation of agroforestry systems, vegetative barriers, and other regenerative practices that are shown to contribute to the development of soil organic matter."

Regenerative Farming is a contemporary topic where and increasing number of agriculture entities are following these practices. Domaine Bousquet was the first wine estate outside of the United States (4th overall) to achieve Regenerative Organic Certified (ROC)™ status. Their vineyards (first planted in 1997-98) are situated high above the clouds at 4,000 feet in Gualtallary in Mendoza’s Uco Valley. This dry environment definitely helped achieve many aspects of this status, but they also had to implicitly institute policies and procedures to "rehabilitate soil, respect animal welfare, and improve the lives of farmers and farm workers".

The first tenant of regenerative farming is No-Till Farming. This method offers a range of benefits that can improve soil health, increase crop yields, reduce environmental impacts, and save farmers money.  No-till farming educes soil erosion, preserves soil structure, increases soil organic matter, and reduces soil compaction, leading to better soil biological activity and improved soil health. Fields managed using no-till farming for multiple years have a higher water-holding capacity. And farmers benefit from reduces fuel and labor costs. 

Grapes for the GAIA label have always been grown organically and the "Greek goddess of the earth, has been the Bousquet family’s inspiration since founding our winery 1997".  The grapes for this brand come from the estate vineyards in Tupungato, Alto Gualtallary -- located at the foothills of the Andes at 4,000 ft. altitude. This location provides intense sun exposure and huge shifts in day-to-night temperatures combine to both mature the grapes and retain acidity.  The Gaia Organic Pinot Noir Rosé exudes red berries both on the nose and its creamy palate. Expect racy acidity for a refreshing pale rosé.

The next tenant of regenerative farming is Biodiversity through at least four plant groups.  This process increases pollinator populations by providing diverse flower-rich habitats and reduced pesticide use support pollinators like bees, butterflies, and hummingbirds. It enhances ecosystem services so that soil biota, decomposers, and predators work together to regulate pests and diseases, reducing the need for chemical controls. Biodiversity improves habitat connectivity as regenerative farms with diverse habitats and corridors can support wider species distributions and population growth. And is sequesters carbon as healthy soils and diverse ecosystems help sequester carbon, mitigating climate change and its impacts on biodiversity.

The Gaia Organic Malbec 2022 spends between eight and ten months in French oak providing complimentary vanilla tannins to the juicy ripe blackberry notes. This is an extremely approachable wine with a touch of spice to liven the glass.

The third tenant of regenerative farming is planting Cover Crops that become layers of armor by protecting the soil from sunlight and maintains moisture. Regenerative farming and cover crops are intertwined concepts that promote soil health, biodiversity, and ecosystem services. Regenerative agriculture focuses on enhancing natural processes to improve soil fertility, structure, and overall ecosystem function. Cover crops play a vital role in this approach, serving as a bridge between cash crops and soil regeneration.'

The fourth tenant of regenerative farming is incorporating Animals as a key component to achieve the regenerative goals. This includes grazing management emphasizing rotational grazing, where animals are moved to different pastures to mimic natural grazing patterns. This approach promotes soil health, increases biodiversity, and sequesters carbon.  Manure is used as a natural fertilizer, reducing the need for synthetic fertilizers and minimizing carbon emissions associated with their production and transportation. Animals like chickens, ducks, and geese can be used as natural pest managers, reducing the need for pesticides and promoting soil health. Holistic approach: Regenerative farming recognizes the interconnectedness of soil, plants, animals, and ecosystem services. By incorporating animals into the farming system, farmers can create a more resilient and diverse ecosystem.

Like the Malbec, the Gaia Organic Cabernet Sauvignon 2022 ages between eight and ten months in French oak. In contrast, there is more intense dark cherry notes with saline flowing through the soft finish. 

The fifth and final tenant of regenerative farming is instituting Labor Practices that ensure sufficient wages and worker safety. Regenerative farmers prioritize fair labor practices, ensuring decent working conditions, safe working environments, and equitable compensation for farmworkers. Regenerative agriculture values the dignity and well-being of farmers and farmworkers, recognizing their importance in maintaining healthy ecosystems and producing nutritious food. Regenerative farms strive to provide comfortable and safe working conditions, including adequate shade, ventilation, and access to clean water and sanitation facilities. Regenerative farmers avoid using synthetic pesticides, herbicides, and fertilizers, reducing exposure risks for farmworkers and promoting a healthier environment. Regenerative agriculture often involves community-based approaches, fostering relationships between farmers, farmworkers, and local communities to promote social and environmental sustainability. Regenerative farmers invest in training and capacity-building programs for farmworkers, enhancing their skills and knowledge in sustainable agriculture practices. Regenerative practices like agroforestry, cover cropping, and crop rotation can reduce labor requirements, improving working conditions and reducing the risk of labor exploitation. Regenerative farmers prioritize continuous learning and improvement, adapting to changing environmental and social conditions while refining their labor practices to ensure long-term sustainability.

The Pre-Industrial Approach to Farming at Ridge Vineyards at Lytton Springs Estate

During the 2022 BevFluence Livermore Experience we ventured west to the Santa Cruz Mountains in order to visit the famous Ridge Vineyards Monte Bello Estate. Thus we deemed it appropriate during the recently concluded 2024 BevFluence Sonoma Experience to travel to the Dry Creek Valley and visit the Ridge Vineyards at Lytton Springs Estate. Alongside 115-year-old vines we sipped several Ridge wines and learned about the winery's Pre-Industrial Approach to Farming that was a forbearer to an upcoming lesson on Regenerative Farming by Grgich Hills Estate. 

Whereas Ridge Vineyards is not formally Regenerative Organic Certified, they have adopted virtually all the practices recommended by the alliance.  As of 2022, Ridge has received organic certification for 100% of the vines at their Monte Bello, Lytton Springs, Geyserville, and East Bench vineyards.  In addition they protect and increase the fertility of soil microbes by applying home-made compost; planting cover crops that add  nitrogen and organic matter and control erosion; practice no till (mow only) on their hillside vineyard blocks to help minimize erosion and build organic matter in the soil. 

Ridge also encourages beneficial insect and bird populations as an alternative to pesticides. Planting hedgerows harbor  beneficial insects as well as break up the monoculture of vineyards.  They have installed raptor roosts and bird boxes to help with insect and rodent control. And their Integrated Pest Management activity monitors for pests and insects to quickly ameliorate crop damage.

These practices have greatly enhanced the survivability of their old vines like those within the Lytton Springs Estate. During our tasting we sat at the base of these vines, sampling several fantastic Ridge wines. The first was the 2023 Alder Springs Falanghina ($35) which includes 18% Vermentino and is sourced from the Alder Springs Vineyard in Mendocino County. Interestingly, they discovered a warmer micro-climate within the overwise cooler Mendocino region to grow this southern Italian grape variety and the delicious wine shows peach and tropical notes with racy minerality.  The 2023 Lytton Estate Rosé ($35) was the first Lytton Springs estate wine on the tasting menu and this is a strawberry inspired blend of 36% Grenache, 26% Zinfandel, 15% Mataro (Mourvédre), 14% Cinsaut, and 9% Counoise. 

Moving to the red wines, the 2022 Green & Red Zinfandel ($42) includes 2% Petite Sirah with the zin coming from the Green & Red estate at a high elevation in Napa Valley. Grapes from two vineyard sites (Tip Top vineyard and Chiles Mill vineyard) are co-fermented and show abundant acidity.  Moving to estate wines, the 2021 Lytton Springs ($55) is a delicious blend of 72% Zinfandel, 15% Petite Sirah, 9% Carignane, 2% Alicante Bouschet, 1% Cinsaut, and 1% Counoise. This wine includes vines planted in 1901 plus eighty-year-old Counoise inter-planted with Cinsaut. Luscious as our party would say.  The 2021 Lytton Estate Syrah, Grenache, Mataro ($44) features 74% Syrah, 17% Grenache, & 9% Mataro where the G floral notes, the S provides richness, and the M - spiciness. This was a must purchase. The 2021 Estate Cabernet Sauvignon ($90) includes 16% Merlot most of which is sourced from Monte Bello’s Klein Ranch. Layers and layers of fruit. Finally, a tasting at any of the Ridge tasting rooms requires a sampling of the famed Monte Bello - in this case - the 2016 Monte Bello which was a 72% Cabernet Sauvignon, 12% Merlot, 10% Petit Verdot, & 6% Cabernet Franc blend. A mild summer allowed the grapes to slowly ripen, retaining acidity, which are still prevalent after the 18 months in oak and six years in the bottle. A classic wine. 

Steak and Eggs with Domaine Bousquet and Wines with Altitude

I am continually blessed to receive multiple shipments of Argentinean Wines with Altitude from Domaine Bousquet. Their estate vineyards are located 4,000 feet above sea level in Gualtallary within the Tupungato mountain range. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas.

The two new samples that I received fall within the Domaine Bousquet Cameleon label which "symbolizes the story of the Bousquet family, a fourth generation that left their native France after a long worldwide search for an idyllic wine growing region".  The grapes are grown within the Tupungato mountain range described above and benefit from that particular geographic terrior.  On the surface the Cameleon Signature Organic Chardonnay 2022 ($15)  and Cameleon Signature Organic Cabernet Sauvignon 2021 ($20) were pleasant wines where the chardonnay provided peaches and green apple flavors within a medium texture whereas the cabernet showed fresh blackberries, earthiness, slight mint,  and firm tannins.  But on their own they were slightly underwhelming.

That was until I paired each with steak and eggs and the wines rose to a new level. The Chardonnay's texture and acidity worked very well with the cayenne pepper and paprika laced scrambled eggs. They just seemed to integrate effortlessly. An even better pairing occurred with the Cabernet Sauvignon and herb seasoned flank steak where the tannins and acidity broke into and cut through the fat creating a savory plate.  Both the meat and wine exploded in the mouthfeel creating lasting  bites.  

The lesson here is not to dismiss wines after the first sip and find creative ways to enjoy them.  Cheers.

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Four Fresh and Food Friendly Organic Wines from Domaine Bousquet

I received another shipment of Argentinean Wines with Altitude from Domaine Bousquet where their estate vineyards are located 4,000 feet above sea level in Gualtallary within the Tupungato mountain range. In this environment, rainfall is scant, sunshine is plentiful, and the desert-like climate creates a massive 59° F day/night temperature differential. The area also has poor stony and alluvial soils that are interlaced with layers of sand and limestone. This diverse combination creates free-draining soils that, due to the already mentioned limited water availability, stress the vines. The grapes react to these conditions by increasing skin tannins, concentrating flavor, and retaining acidity and aromas.

I decided to pair the two white offerings with a bowl of spicy sausage and shrimp jambalaya. Initially I thought the acidity expected in the Bousquet Organic Sauvignon Blanc 2023 ($13) might be the best option but the white stone fruit flavors were essentially overwhelmed by the food's richness. Instead the Bousquet Organic Unoaked Chardonnay 2023 ($13) was ideal as the wine's depth of apple-peach flavors and acidity, not only stood up to the richness, but also complimented it as the wine's expression lasted past the jambalaya's.

The four wines are incorporated into Domaine Bousquet’s premium varietal series. This program blends estate and purchased organic fruit from the Uco Valley in the high Andean foothills. The grapes benefit from huge day/night temperature swings, achieving exuberant ripeness and juiciness. The wines receive no oak treatment allowing the fruit shine through and make the wines extremely food-friendly as described above. 

The Bousquet Organic Cabernet Sauvignon 2022 ($13) and Bousquet Organic Malbec 2023 ($13) portray this juicy fruit forward profile. They each had abundant acidity and strong blackberry flavors. They both provided approachable tannins with the Cabernet more chewy and the Malbec silky. Both of these worked well with BBQ and burgers.  I would say that these are four excellent picnic wines.

The wines also be available throughout the United States. The Domaine Bousquet website provides a handy tool to search for retail outlets and restaurants that carry their wine. For those in Fairfax County, Mom's Organic Market carries may of their wines. 

Organic and Vegan Wines from Italy's Corvezzo Winery

"Skins are thicker and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.", Giovanni Corvezzo

Corvezzo is a third-generation family-owned and 100% certified organic winery located near Treviso, between the cool Dolomite Mountains and the sunny Adriatic Sea. They currently organically tend 154ha of vines and are in the early stages of converting to biodynamic farming. The winery was founded in 1960 by  Giovanni and Maria Corvezzo and over the next three decades their sons, Giuseppe and Renzo, expanded the number of vines and started experimenting with a more sustainable approach to viticulture with integrated pest control. 

In 2009, Renzo’s son Giovanni took charge of operations and over the next decade converted it into a completely certified organic operation. And in 2017, the first organic Prosecco was released. Simultaneously, Giovanni moved to a vegan approach in the winery by replacing the use of animal products (egg whites, gelatin, fish bladders, or milk proteins) with bentonite clay during the fining process. 

Giovanni believes that these procedures improve the quality of the grapes as based on the quote above. He also believes that organic farming gives wines better balance and greater fruit concentration in addition to enhanced aromatics. These features were definitely apparent in the three sample wines that we received. 

Pinot Grigio Delle Venezie DOC 2020 ($13)
This is the weightiest Pinot Grigio I've tasted in recent memory; perhaps due to 5% aged in oak. Intense aroma followed by stone fruits and lasting acidity.
 

Prosecco DOC Rosé - Extra dry Millesimato 2020  ($13)
This is a blend of Glera and Pinot Nero (Pinot Noir) undergoing secondary fermentation using the Charmat method. This sparkling Rosé was a great surprise, velvety with layers of red berries and a refreshing bready effervescence. 

Prosecco DOC Treviso Extra Dry 2020 ($13)
This is a blend of 85% Glera and 15% DOC admitted grapes also undergoing secondary fermentation using the Charmat method. Lots of green apples, some pear, and a very satisfying finish. 

Amazing values for all three wines. 

Don't Wait Until Earth Day to Try These Organic Wines from Veramonte Vineyards

Veramonte Vineyards is a Chilean producer that follows organic practices in order to "express the fullest potential of the terroir".  These practices are augmented with in-house compost; row cultivation to minimize erosion; incorporation of animals like sheep to cut grass and act as a natural fertilizer; conservation of biological corridors to ensure a self-regulated ecosystem for healthy vines; pruning and canopy handling that allows for proper ventilation and disease prevention; and undergrowth control that unpacks the soil, generates structure and enhances the life and soil microfauna. 

They follow these organic practices while growing grapes in two of Chile's 16 wine regions -- the  Casablanca and Colchagua valleys. The Casablanca Valley is "known for the marine influence of the Pacific Ocean that cools off its climate, the morning fog that settles into the valley, and the old, granite-clay soils that create a rich tapestry of terroir. All these factors play a part in making this valley one of the main producers of white wine in Chile. The higher, warmer altitudes free from frosts are ideal for red varieties such as Merlot and Syrah, while the lower and cooler areas are favorable for vibrant white wines with a signature minerality that cause Sauvignon Blanc and Chardonnay to be the most iconic varieties of the Casablanca Valley".

The Colchagua Valley is located in the southern half of the Rapel Valley and the "relatively low altitude of the coastal hills allows the Pacific breeze to mingle with the Andean winds, which cools the valley and prolongs the maturation period of the region. This is advantageous for the preservation of acidity in the grapes and helps to generate red wines with excellent coloring, great freshness, and very good keeping qualities. The large majority of wine produced here is red, with a particular propensity for the production of Carménère, Cabernet Sauvignon, and Merlot. Although, the newer plantations close to the coast have also proven to be a region with great potential for cool-climate white wines".

Veramonte Organic Sauvignon Blanc 2020 ($11.99)
Sourced from the Casablanca Valley this is a great expression of an old-world style Sauvignon Blanc as opposed to more popular lemongrass-dominated styles. This is a delicious wine, subdued citrus, and considerable minerality coexisting with depth and refreshing acidity.

Veramonte Organic Cabernet Sauvignon 2018 ($11.99)
Sourced from the Colchagua Valley this is another delicious wine that is the antithesis of overly extracted cabs. There is dark red fruit, but the chalky and earthier characters are more prevalent and expect sound structure and noticeable tannins. At this price - an incredible bargain. 

Disclosure: We received samples from Veramonte in order to share our opinion about their products, but this isn’t a sponsored post.

Q&A with Brut Force Author Peter Stafford-Bow

Peter Stafford-Bow knows satire. And he knows the machinations of most facets in the wine trade. These truths are self evident in the author's initial release Corkscrew: The highly improbable, but occasionally true, tale of a professional wine buyer and its sequel Brut Force. This release once again follows wine buyer Felix Hart as blackmailers put him in precarious situations involving a corrupt wine tasting between old and new world Pinot Noir. Like its predecessor, Brut Force is a compelling read; I found myself leaping into the next chapter -- even as late night drowsiness set in. It is also entertaining, at times silly (don't be surprised if you laugh out loud), but Stafford-Bow keeps the focus on the wine industry throughout the various plot twists. This focus and the author's inherent knowledge of the wine trade led me to submit several questions regarding his background and his highly recommended current release.


1) When did you develop an interest with wine?
I started working in a liquor store while studying at university. At the time, my experience of wine was limited to hosting house parties where we’d buy bag-in-box Don Darius (a cheap, La Mancha red), blend it with brandy and orange juice in a trash can, and tie a ladle to the side of the bin. Not exactly the fine wine end of the spectrum. But the liquor store management were big on training, even for part-time staff, and they persuaded me to study for a basic wine exam. After that, I was bitten. I gave up my ‘proper’ university studies (and the trash cans full of gut-rot) and dedicated myself to wine full time.

2) In Corkscrew, the main character, Felix Hart, becomes a supermarket buyer and retains that occupation in Brut Force. Are his experiences anecdotal to any events you experienced as a supermarket buyer?
Yes, I’ve based both books on my experience of buying wine for supermarkets in the 1990s and 2000s. The main plotline in Corkscrew is based on real experience. We used to find stowaways in containers of Italian wine quite frequently – you’d receive a call from the depot saying a bunch of Afghans wearing bobble hats had just leapt out of a shipping container full of Pinot Grigio and legged it out of the warehouse. I lived in Cape Town for a while and the South African adventures in Corkscrew are based on my time there.

3) The plot lines in both books are very complex with multiple twists that require extensive resourcefulness and imagination. Do these attributes come naturally to you?
That’s very complimentary of you, thank you. I hope the plots aren’t TOO complex! I love spy thrillers, especially John le Carré, so maybe I’ve brought a little of that to my novels.

4) In Brut Force! the plot begins with Hart's Pinot Noir vine that he planted in his backyard. How prevalent is Pinot Noir in actual English vineyards?
Pinot Noir is quite widely planted now, thanks to the focus on sparkling wine made from Chardonnay and Pinot Noir. South-East England is less than 200 miles from the Champagne region and the soil is the same geological formation as that in Champagne – i.e. chalk – so that’s what English vignerons are concentrating on. The total area under vine in England is only 5,000 acres, so still tiny compared to the US or European countries, of course. Around one quarter of that is Pinot Noir.

5) People may be surprised that there is a vibrant English sparkling wine industry. Are there any estates you recommend?
Yes, most English sparkling wine is excellent quality – it’s all Traditional Method (i.e. Méthode Champenoise). Good estates include Hambledon (their rosé is superb), Camel Valley, Hush Heath (who make the Balfour brand) and Hoffman & Rathbone – though that last one is very boutique.

6) Moving along with the plot in Brut Force!, there's a blind tasting between new and old world Pinot Noirs. Did you conduct a similar tasting to get a sense in your mind what Hart would experience?
I didn’t set up my own tasting, but there are lots of people doing similar ‘face-offs’ these days. Just last month, at a posh London hotel, there was a Champagne versus English Sparkling blind tasting, with several eminent Masters of Wine in attendance. The French won, I believe, but it was pretty close. Perhaps the English will triumph next year…

7) In both books, you discuss wine regions such as South Africa or in Brut Force!, Pinots across the globe. Did you travel to these locations in order to research - obviously Burgundy but also New Zealand, Germany, California, or Oregon?
I’ve been lucky enough to travel very widely during my career. I’ve been to every major wine producing region, and plenty of minor ones too! So yes, with hindsight I consider my whole drinking career to have been literary research…

8) Staying with wine regions, do you have a personal favorite(s)?
That’s a tricky one. I love the rolling hills of Beaujolais, while the picturesque villages and vineyards of Tuscany are wonderful too. Central Otago in New Zealand is gorgeous, but the breath-taking scenery of South Africa’s Cape probably takes the top slot for sheer beauty.

9) Brut Force introduces organic wine fanatics. Do you have an opinion on organic, biodynamic, or natural wines?
Yes – Organic is good, Biodynamic is better, and non-intervention, Natural wines are best! Of course, you have to know what you’re doing in the vineyard and winery. But any movement that respects the environment, minimizes additives, and allows the true nature of the wine to shine is on the side of the angels in my opinion.

10) The characters in both books are quite distinctive, from Hart to his companions to his adversaries. Do you follow a process when creating each character or are they based on actual acquaintances?
I wouldn’t say there’s a process, as such. All the main characters are based on a real person or, more commonly, a combination of people – usually work colleagues or wine trade folk. Many of the characters in the novels are thoroughly despicable, of course, whereas in real life most people are reasonably pleasant, so that’s where I have to make a few dark tweaks – for legal as well as artistic reasons!

Learning About #Biodynamic #Gruner #Wine from Austria During #Winechat

This past week I was invited to participate in a tasting of four biodynamic, Gruner Veltliner wines from Austria for the weekly #winechat discussion. Gruner and Austrian wine has been high on my radar, but biodynamic - not so much. I'm familiar with the concepts, but not the theories or practical applications. And the practical applications and preparations that a vineyard must undergo in order to be certified as Biodynamic by the Demeter classification system can be quite bizarre. Here's one take from the San Francisco Weekly.  Another set of practices involve celestial movements. For instance, wine is racked on a descending moon because it is thought that more aromas are lost during a fuller or higher standing moon. Other lunar practices are listed here.  But the main focus for biodynamic should be the beneficial vineyard practices, using manure instead of chemicals; using composts; using natural insectacides - all which must have a positive impact on the vineyard and the surrounding countryside. And apparently, organic and biodynamic farming is quite popular in Austria with organic farming accounting for 20% of total grape production - the highest in Europe.

But for me, the primary concern was the wine, and in my opinion, they were quite good. We started with the Meinklang Burg White ($15), a blend of  Welschriesling, Gruener Veltliner, and Muscat Ottonel. The grapes were harvested from the eastern side of Lake Neusiedl, technically the Neusiedlersee in Burgenland. All these wines were produced using natural yeasts, so the aromas come from the vineyard as well as the Mucat for this wine - floral-citrus, long and powerful. This is a refreshing wine, citrus flavors and even a bright mid that transitions naturally to the finish. 

The next wine was the Nikolaihof Wachau Hefeabzug ($28), 100% Gruner grown in the Wachau region - located west of Vienna and perhaps the best known region for Gruner Veltliner.  This wine possesses a creamy texture a result of neutral oak treatment as well as six months on their lees. It also displays earthy-hay characteristics which intertwine with a lemon citrus nose and peach flavors. An excellent wine.

The Wimmer-Czerny Fumberg came to us from Wagram/Donauland, also in Lower Austria, just north-west of Vienna. The wine is spicier than the previous with a citrus - almost pinesol-ish aroma -  some pear-ish minerality on the palette, before finishing with a short dose of acidity. Very different than the previous - but in a good way.

We completed the night with the Sepp Moser Grüner Veltliner Schnabel 2011($27).  The grapes were also harvested from vineyards in Lower Austria - this time surrounding Krems or the Kremstal region. The winery is named for Sepp Moserl, son of legendary Dr. Lenz Moser, and now managed by Sepp's son  Nikolaus. I nice lineage there; in fact the Mosel family has been producing wine since 1848 so years of knowledge are handed down to successive generations. The nose is all floral and big, with the flavor starting as citrus, then moving to a more spicy, creamy character to finish with roasted nuts on the finish. Could be the biggest Gruner I've tasted: full of flavor, mineral depth, and a long finish. Savory is the word. I great finish to the evening. Cheers

Exploring Bonterra, Organics, and Mendocino with ThirstyGirl & Leslie Sbrocco

Last night was another #TGTaste with Leslie Sbrocco featuring wines from Bonterra Vineyards, a California winery located in Mendocino County - just north of Sonoma. Specifically we sampled their 2011 Mendocino County Chardonnay and 2010 Mendocino County Merlot, both produced from certified organically grown grapes. Organic and Biodynamic® farming seems to be the culture in the county as a large percentage of vineyard practice those techniques or philosophies - 25% says wiki. Apparently, according to Bonterra, this "goes back to the history..young people moving here in the 60s to get back to the land". And nice farm land they found.

I also learned that the Russian River originates in Mendocino so in reality the Russian River valley is not inclusive to Sonoma - well maybe the AVA - but not the nutrients in the soil. The Chardonnay grapes were harvested along the river in the Sanel Valley whereas the Merlot grapes were grown in the warmer McNab ranch in Hopland.

We started with the Chardonnay ($14) which was produced using a combination of oak and stainless steel. 70% of the juice was fermented in a combination of French and American oak - also undergoing malolactic fermentation - whereas the remaining 30% was fermented in stainless steel. The wine was then aged in a different combination of neutral and new oak barrels. The result is a very good - I mean VERY GOOD - wine. The non-Chardonnay drinkers in our immediate group loved it as it started with a vibrant green apple flavor, followed by a creamy vanilla mid, ending in a balanced acidic-lemon finish. The bottle was empty rather quickly as we all enjoyed this one. Going to look to restock today.

Moving to the Merlot ($16), each lot was fermented separately and then blended together with small amounts of Petite Sirah, Syrah, and Carignane. Ms. Sbrocco informed me that the addition of these three grapes added "complexity and spicy notes" to the final product. This wine was also a big hit with the #TGTaste community, as @MyVineSpot tweeted "Delightfully approachable w/ aromas/flavors of dk cherry, raspberry, spice accents & cedar". But we had to wait awhile to allow the wine to breathe - the initial taste was quite mundane. However, after decanting the dark cherry flavors sprang forth, followed by some spice, and a very smooth, soft finish. Another lesson learned - decant as often as possible.

Overall, a very good night. I definitely plan on revisiting these wines (love the QPR) and spend more time researching the wines from Mendocino. Cheers.