• Viviane Karch

The Traveling Somm on Organic Farming

Updated: May 30, 2020

The Traveling Somm on Organic Farming

I’ve always been fascinated with how everything works as an entity and all makes sense in nature and how the universe is guiding all living things. At the same time, I’ve never been able to understand how throughout the history of mankind in order for something to be appreciated and supported much has to be destroyed and wasted before people realize what is important and what they are doing to their environment and to themselves.

Only when you start to listen and to understand you can really make a change.

Throughout organic farming and a natural cultivation of the grapevines, a healthy ecosystem is supported because its emphasis is on prevention rather than treatment and encouraging self-sufficiency of a farm unit. It’s only natural that as a wine-lover I really care about where the fermented grape juice I drink comes from. I support organic farming with its natural remedies that boost the plant’s immune system, improve soil fertility and are responsible for a delicious, savory wine full of natural goodness.

For me, a great wine is born in a vineyard that nurtures and protects life and basic natural conditions determine the final product and the taste of the wine. In a hospitable environment with a rich flora and fauna, plants can thrive and express terroir in a unique way.

So, what is organic farming? And what makes organic wine different from conventional wine?

Throughout organic farming there is no use of pesticides, herbicides and only sulfur and copper to enrich the soil can be used.

A vast increase of pesticides and fungicides sprayed on vine growing fields have left many soils ‘dead’. In fact, the use of synthetic pesticides in European vineyards have increased almost thirty percent over the last twenty years and grapes alongside with citrus fruit, now receive a higher dose of chemicals than any other fruit. All these chemicals finally end up in the wine we drink and in our system.

A healthy soil full of microbes, earthworms and living microorganisms is beneficial because it helps the plant to absorb all necessary nutrients and makes the vines more resilient to extreme weather changes that we are facing today. I observed three important factors in organic farming; the mentioned microbial life and biodiversity below and above ground, creating a healthy environment for the vines so they have a longer lifespan (the average lifespan of a vine is approx. 30 years) and the hands-on approach – to put your sweat and soul into the work on the vineyard and care with all your heart for the plants and the grapes to make an exquisite product.

All these factors combined have a positive impact on the taste of the organic wine that can be very long-lived with complex aromas and impressive aging potential. When you drink a wine that is made naturally and with the minimum influence of sulfites, it’s like drinking terroir – you can taste the muddy soil, the warm sun burning on your skin and hear the wind gently touching the grapevines’ leaves.

Nature is so much bigger than us and wine is simple, it basically makes itself - we are just assisting in the process, making sure that nature can take its course.

19 views0 comments

Recent Posts

See All