As I sit alone, waiting patiently for my flight to begin boarding, I realize my great anticipation for a hopefully magical trip into San Francisco during the wonderful holiday season. When the bartender comes around at the 12th Fairway Bar and Grill in terminal D of the Phoenix Airport, I confidently request "a glass of your house cab, please."
WHEN THE GLASS OF WINE ARRIVES, I look at it, judging its every move. Then I think for a moment. I often order house wines because they are less expensive, and have the potential to surprise me with their quality and expression. Special occasions are a perfect time to try something a little more, well, special, but alone at the airport is one of those times I like to get to know some of these hidden gems.
So the wine arrives. It’s bold, a bit daring with a bite, dry with not a trace of legs. It’s peppery and musky, with blackberry and dried cherry coming through. It leaves a spongy feeling on my tongue, and an anxiousness in my mouth and senses to experience the next sip. It is exquisite and unique in its own less expensive, possibly underestimated way. Then I wonder, "What if this wine was organic? What if it developed varietal quality and characteristics through a natural process without the use of artificial fertilizers or synthetic chemicals? Would I be able to tell?"
Today, many winemakers are choosing organic production for their grapes. Bonterra Wines, located in Russian River bench lands of Mendocino County in California, has made the commitment to produce "world class wines that are a direct reflection of the organic vineyards in which they grow". Backed by their passion and values, the people of Bonterra Wines believe that through organic production, an incredible environmental diversity is reached where animals, plants, and soil can "create a web of natural balance where all the elements thrive". Their 378-acre vineyard is certified organic, in which composting, cover crops, and natural cycles develop a land that is rich and full of life. Healthy vines and intense, high flavor grapes result.
With increasing respect and recognition, Bonterra Wines has been able to realize its success in choosing organic wine. Not only do their customers know the wine is coming from a good place, but they can tell.
According to the Organic Wine Journal, organic wine is a top new trend in restaurants across the United States. It seems to be that this trend compliments an overall shift in chef philosophy to buy, prepare, and serve organically raised meat and poultry, as well as organically and locally grown produce. The trend suggests a further interest in supporting sustainability and local farmers, creating a greater sense of wholeness and simplicity in their restaurants. So now, not only are restaurant patrons across the U.S. receiving and enjoying food that is fresh and organic, but they are being offered wine that supports a healthier, more natural system of living.