Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

Toast to Organics

Newspaper article Sunshine Coast Daily (Maroochydore, Australia)

Toast to Organics

Article excerpt

Byline: Kathy Sundstrom Kathy.Sundstrom@scnews.com.au

ORGANIC CHAMPAGNES

Brut Carte Rouge

Rose de Saignee

Cuvee Robert Fleury

Brut Millesime

Blan de Blancs 2000 Brut

ADVANTAGES OF ORGANIC CHAMPAGNE:

use no chemical toxins that kill flora and fauna in the vineyard

use limited or no preservatives

use no GM material

prune the vines intensively to get smaller yields but better fruit

age the wines three or four and even up to seven years to develop finesse and layers of flavours

use natural or wild yeast

use no filtration or freezing, no animal clarifying agents and low doses of sugar

IT STARTED, as many things do, over a bottle of bubbly.

Except the champagne Nesh Simic gave a young woman in his London organic food shop was no ordinary tipple.

It was a special, limited-edition bottle of Fleury organic wine from Champagne in France.

The couple soon discovered they had more than the taste for good- quality drinks in common. They fell in love and moved to Australia.

But no one in Australia stocked the potion that had brought them together.

And this initiated a labour of love for the couple.

aWhen we moved here, we thought, a[approximately]Oh, my God, there is no organic champagne',a Mr Simic said.

aI started looking at how to import the wine. One thing led to another and now we stock about seven or eight different types.a

All of the champagnes come from small, family-owned champagne houses that produce their wine from the same estate that owns the vineyards.

They offer personalised winemaking styles and unique expressions of their alocal terroira.

The difficulty was getting local restaurants and bottle stores to stock the product.

aThe big houses have so much money to advertise,a he said. …

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