Wine Blogging Wednesday #29: Biodynamic wines
The fine folks at Fork & Bottle are hosting this months' Wine Blogging Wednesday, in which people drink wine and blog about it. We can get behind that.
This month's focus is on biodynamic wines. I'm still uncertain what to think about biodynamics, even after the Butter Bitch read and wrote about biodynamics. I snorted when she referred to the "woo-woo" aspects of the practice of biodynamics, but retained some curiosity. Jack at Fork & Bottle mentioned the practice of managing inputs and outputs as a key element of biodynamics, so I will withhold further judgment for now.
Cooper Mountain was purchased by Dr. Robert Gross, a homeopath, psychiatrist, and acupuncturist, in the 1970s. In 1990, Dr. Gross turned the winery toward biodynamic and organic practices, earning organic certification from Oregon Tilth and biodynamic certification from Demeter, an the international biodynamics organization.
Cooper Mountain's wines are made from organic and biodynamic grapes using certified organic operations and processing methods. If biodynamics and organic production are important to you, then you should try their wines.
But how was it, you ask?
boquet bouquet was floral, spritely and fruity, with a generous amount of citrus and melon. In the mouth, the wine tasted of strong nectarines and citrus with just a hint of oak. I didn't notice the oak until the second taste. The wine pops in the mouth, kind of like pop rocks but without the artificial sweeteners and sugar. This is a zippy little wine that was odd to drink in the middle of winter, but quite delicious.
We had the wine with a lavender rosemary crème brûlée. The rosemary was barely noticeable, but the wine's oak combined with the rosemary to produce a faint woody taste that I enjoyed. These flavors played behind the stronger lavender flavor (3 teaspoons infused in the milk).
Interestingly, the wine is aged in stainless steel barrels, not oak, which makes me wonder if something else was occurring with the wine. The wine certainly met Fork & Bottle's criteria of freshness.
This is the second Cooper Mountain wine that we have drunk in recent months, and a third - a 2005 chardonnay - is waiting its turn. If their other offerings are as good as the pinot gris, we will return to them often.
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