The rapidly growing wine industry in the Midwestern states has so far been more of a tourist attraction than a serious contender in the arena of fine wines, but some vintners and oenophiles believe that this year's drought could produce more sophisticated wines.

Whole Foods Market, the nation's leading supermarket chain focused on organic and natural foods, household and personal care items, announced that it will become the first national retailer to carry USDA certified organic NSA (no sulfites added) wines from legendary wine-making regions in Italy and Spain.

The National Organic Program (NOP), has set the same standards for wine as it has for food. USDA certification is strict. It guarantees that grapes are grown without synthetic pesticides or chemicals; and the wine is processed without added sulfites or sulfur dioxide. Bottom line, you can't add preservatives to certified organic food products or wines. And sulfites are considered by the USDA a preservative.

Certified organic wines, can have naturally occurring sulfites (all wines contain naturally occurring sulfites as a byproduct of the fermentation process), but the total sulfite level must be less than 20 parts per million. So for the for those who are super-sensitive to sulfites (asthma sufferers, for example), certified organic wines are the way to go. If sulfites are added to the wine and the total count of sulfites in the wine is taken above 10 parts per million, it must make the statement, "Contains Sulfites."

There are four wineries in California that take the additional step of processing their wine without added sulfites and are certified organic. They are Frey Vineyards, Coates Vineyards in Orleans, La Rocca Vineyards in Forest Ranch, and Organic Wine Works.

If you want to buy organic wines that don't contain added sulfites, my top tip is to read the label.  The ingredients and process used to make the wine will determine the label it carries.

Check out our articles and videos on organic wines:

Red Organic Wine Tasting - Episode 19

Wine and Cheese Tasting - Episode 23

Organic Vines for Better Wines

Interviews with Two Italian Organic Winemakers
Winter Organic Wine Pairings
Organic Wine Crush and Fermentation DIY Wine Making
Organic Wine-A-Tasting DIY Wine Making

We measured the grapes and found they had a sugar level of 24 to 25 which would give them a potential alcohol of 12.5% which is right where we want it, these organic grapes were picked at just the right time by Charlie Barra of Barra of Mendocino to have this perfect sugar level. We also measured the acidity which came out to .76 and the pH 3.3 to 3.4 as well as the relative gravity which was 1.092 to 1.096 which were all desirable measurements.

That night I started the yeast in 50% juice and 50% water and added the yeast to the grapes ever waiting patiently in the trash cans the next morning. This process of fermenting the grape juice with crashed wine berries is known as maceration, during this process the red wine acquirers its structure and color. As a general rule of thumb, the longer the juice and grape solids are in contact, the more tannin and color that will be extracted, and the more full-bodied and colored a red wine will be. Maceration can take from 3 to 21 days but there is a lot to get into for the ease of this wine we macerated the wine till the yeast fermented all or most of the sugar which for this wine was 9 days.

While the wine is fermenting in the trash cans the yeast will raise the solid grape parts to the top, thus you need to punch down the solid grape parts, you can easily do this with an oversize spoon or paddle all you're doing is just pushing the solid grape mass down into the grape juice. I love punching down the grapes for it releases amazing aromatic smells of a winery, you truly know you're making wine at this point. The fermentation process will vary based on the temperature that the grapes are at. I measured the grapes specific gravity percentage of alcohol and temperature on a daily basis to know when we would be ready to press the grapes. For this organic zinfandel it took nine days till it was ready to be pressed.
Stay tuned for my next blog on do-it-yourself organic wine making where I'll talk about pressing the wine.

If you want to read the first part of the series :

Organic Wine - A Tasting - DIY wine making.

You may also be interested in these other articles about wine:

Interviews with Two Italian Organic Winemakers
Winter Organic Wine Pairings
Organic Vines for Better Wines
Organic Wine-A-Tasting DIY Wine Making

A Tasting:
About a year ago my wife and I hosted our wine club at our house. Of course being the organic enthusiast that we are, our theme for the night was "Organic Wine." That night we poured 13 special organic wines, and yes it was a feat just getting through all 13. Of the all the wines we tasted there was one in particular that stood above the rest, Barra of Mendocino.

Later that year, our friend Cory Wells hosted the wine club and the theme was "how to make your own wine". Her stepfather Ken acquired several thousand pounds of Syrah grapes from the Temecula Valley in California. Our wine club purchased 500 pounds of the Syrah grapes to make our wine.

This was my first exposure to DIY winemaking, and I was hooked. After crushing and de-stemming, primary fermentation and pressing and racking (all of which were a party in themselves) we discussed how great it would be to do this with organic grapes. We were on the hunt for organic grapes.

Laura determined to find 500 pounds of organic grapes called numerour grape growers and also call our local organic wine distributor Bruno Allaire of Dynamic Imports. Finally she spoke to Martha Barra, the charming wife of Charlie Barra of Barra of Mendocino. She told Laura that Charlie would probably be willing to give us 500 pounds of grapes. Thus, we embarked on a venture from Los Angeles to Mendocino County to pick up 500 pounds of organic grapes. Not only do the Barras' grow and make amazing organic wines they are incredibly generous and kind people. They put us up for the night and gave us an amazing tour of Ukiah and their vineyards. When Laura talked to Charlie they discussed which grapes we would be getting, and zinfandel was the chosen grape.

Charlie Barra is an amazing and inspiring person. He comes from a long line of Italian wine growers. He started growing wine in Ukiah when he went to high school. We spent less than 24 hours with the Barras' but in that time I was inspired by this amazing man Charlie Barra.

With the grapes in hand, filling three large trash cans, we headed back to Southern California in our hybrid truck. We drove straight to Ken's house to crush and de-stem the grapes and prepare them for the primary fermentation.

Read the next blog in this series on DIY Organic Wine Making.

Organic Wine – Crush and Fermentation – DIY wine making.

You may also be interested in these other articles about wine:

Interviews with Two Italian Organic Winemakers
Winter Organic Wine Pairings
Organic Vines for Better Wines
Organic Wine Crush and Fermentation DIY Wine Making

Mexican Food
Mexican and Tex-Mex cuisine has spunky flavors that need a lively, yet rich, wine to beat the chili heat and complement the spark of lime, while matching the richness of avocado and cheese. California and Washington wines made from rich-but-racy Fumé Blanc grapes are perfect with these foods. Another alternative is dry rosé wine, which has the fruity intensity and spice of the red grapes from which it’s made, while providing the lively acidity and refreshment of a white wine. Organic Authority Recipe Suggestion: Latin Tomato and Huitlacoche Soup.

Indian Food
Stick your nose in a glass of white Viognier wine, and you may well find some of the same scents on your plate of Indian fare: sweet curry, cardamom and mint. That’s because Viognier is an exotic white grape with the perfect aromatics to match up to all those exotic tastes. And for smoky tandoori meats, earthy lentil dishes and samosas, try an earthy-smoky Washington state Merlot. Organic Authority Recipe Suggestions: Spiced Lemon Rice and Organic Butternut Squash Casserole.

Sushi and Japanese Food
The super-fresh seafood and seaweed flavors of sushi and sashimi are right at home with the foamy bubbles of a French champagne. Look especially for the demi-sec style. Its touch of sweetness is the perfect contrast to pungent wasabi dipping sauce. Or for a value alternative, try the affordable and festive Italian sparkling wine called Prosecco. You can even mix in a little peach nectar and turn it into a refreshing classic drink—the Bellini—with your bento box. Suggested Reading: Fresh Organic Wasabi and Favorite Organic Wasabi Products.

“Wine and food are meant to be enjoyed together—and that holds true whether you’re having a five-course gourmet meal or a takeout burrito,” says wine expert and Master Sommelier Andrea Robinson, author of Great Wine Made Simple and Andrea Immer Robinson’s 2006 Wine Buying Guide for Everyone. Robinson, who also hosts the new wine pairing/cooking show, Pairings with Andrea, on the Fine Living Network, has teamed with the Wine Market Council to share wine pairings for America’s favorite on-the-go eats.

Chinese Food

Whether sweet and sour or stir-fried with soy sauce, Chinese food has lots of crunchy-sweet veggies, sometimes with a kick of spice. Pair Chinese dishes with a wine made from the Gewürztraminer grape. The wine’s soft, fruity, spicy flavors complement veggies and contrast nicely with salty soy sauce and spices. Or consider a red wine made from the soft Gamay grape, which complements sweet-and-sour and hoisin sauces. The Gamay’s earthiness also brings out the subtle tastes of soy, garlic and fermented black beans in stir-fry.

Thai Food

Thai chili peppers and curries are some of the hottest, with their heat often toned down by a touch of sweet coconut milk. This makes the hint of sweetness and juicy fruit of a white Zinfandel or white Merlot a perfect choice. The wine’s acidity sets off all the complex layers of curry flavor, while its sweetness and chill cool down fiery curry flavors. Or go a little more exotic with the floral-scented, peachy-fruited and delicately sweet Kabinett-level German Riesling. Known for its delicacy and low alcohol, it won’t fan the flames of the chili peppers’ kick.

Tune in tomorrow for more pairing tips from Robinson.