So, its almost here, in 5 days’ time we will be saying goodbye to what has been a long, cold and miserable Winter, and saying hello to the start of something great, the new Spring season! It will soon be time to pack away the winter coats and dress down to shorts and flip flops. The trees will soon be in full blossom bloom and we will be able to welcome back the swallows and the geese from their warm winter hideaway.
But Spring also brings new life and incredible fresh homegrown ingredients. To be a chef in mid-March, I know for some, is better than Christmas! Here on this fair, and soon to be sunny isle, we have some of the more divine food staples that could rival every fresh pantry in the world. With, game meats like wood pigeon, venison and hare coming into season with fruit and vegetables like asparagus, artichokes, sorrel, Jersey royals and blood oranges.
Then let’s not forget about the blue depths of the seas that surround us, with crustaceans like lobster and langoustines, add those to delicacies like mussels, clams and oysters and the freshest and most flavourful fish like salmon, hake, red mullet and a personal favourite lemon sole! Its times like this I miss having a brigade of talented chefs at my disposal.
But let’s not forget one of Springs most renowned, versatile and much anticipated arrivals, lamb!
So, let’s have a look at some classic seasonal recipes, maybe adding a few twists, that are created using some of the abundant wild and wonderful homegrown produce that we are admired for! Then lets have some extra fun and match these with some of our delicious, personally selected organic wines!
The dish: So is there a better place to start on our culinary march than with a delectable lamb dish. I am honestly not sure if there is anything better than dropping into your local pub for the first time in a while, being greeted with a big friendly smile, a roaring open fire and being served a garlic and herb crusted lamb rack, with all the Sunday sides, Jersey Royal potatoes with lots of iron and B vitamin rich vegetables like kale, spinach, cauliflower, salsify and purple sprouting broccoli.
Wine to match: Why not consider a wine from the classic French region of Cote du Roussillon, Le Roc des Anges. This wine has all the sexy characteristics that you really want, soft, smooth, silky and smoky! This is a lovely and lively wine that has beautiful earthy and mineral tones with light fruit favours of red grape and sweet berries.
Mix this dish up: Try making the crust with Asian inspired herbs like lemongrass, mint & coriander.
Venison & Game
The dish: How about something slightly more adventurous? A carpaccio of venison or hare? These two meats are very different in terms of flavour, as the hare is lighter and milder than its closest cousin, rabbit. Then there is the big, bold flavoursome meat that has at tines been described as ‘the new beef’. Despite their differences, thinly slicing these and serving them with a honey dressed salad of wild nettles, radish, cucumber, spring onion and beetroot.
Wine to match: I cannot think of anything better to match either of these carpaccio’s, other than the Ottavio Rube Bianco. This natural, unfiltered organic and biodynamic wine has all the hallmarks of a typical natural white wine. Its cloudy and opaque, its bouquet is certainly misleading, but the best possible advice for this wine is simply to drink it! The intensity of the flavours of yellow plums mixed with herbs makes this wine feel round and rich, yet surprisingly fresh.
Mix this dish up: Try changing the honey dressing for a micro fruit salsa made of kiwi fruit, lime, pineapple, blood orange and pomegranate seeds for some fruity crunch?
The dish: With so many incredible varieties of different schools of fish, how do you choose which one to shout about. Being Scottish, haddock and cod spring to mind, poached in milk and served with a creamy mash. But how do you try to incorporate as many of these marine creatures into this suggestive list. Sole Veronique, Mussels Marnier, a bouillabaisse perhaps? Or should we try to keep it relatively simple that’s open to so many interpretations?
How about a simple fish chowder? There is no end to the imaginative creation that you can concoct here! Throw in some salmon, cod, sole and hake with some lobster, clams, mussels and shrimps and garnish langoustines. What is great about this dish, is that if you go to any fishmonger, fish market or even an online retailer they will off-cuts, odds and ends if you will, that you can buy collectively and throw it into a pan to cook. Mix that with some crunchy vegetable such as leeks, sorrel and garnish with watercress you are in for an exceptional dish!
Wine to match: In La Mancha, Spain, there is a vineyard that’s makes the most incredible wine, Campo Flores Blanco, that has a rather unusual blend of grapes, sauvignon blanc and verdejo. In an almost Loire style of sauvignon blanc with its green fruit flavours that’s balanced with the green minerality, blended with a Spanish native variety that’s more floral than fruit, with tones of honeysuckle and white rose with a subtle stone fruits finish this will perfectly match the creaminess of the chowder.
Mix this dish up: Fancy trying this on a week night whilst in your sensible chef’s apron? Try replacing the fish with chicken to make this a carnivorous delight or with mixed root vegetables including parsnips, carrots and beetroot to create a meat-free moment of merriment.
We would like to add, please ensure you are purchasing fish that is sourced from sustainable fish stocks. We need to look after what we have left! If you have any doubt ask to see the authenticity certificates or check your chosen retailer online here.
The dish: You may have noticed that I borrowed the recipes for this article. There are a few reasons for this, the main problem I have with ideal on dish generation completely fail! I always seem to have a least two dud ingredients in the mix and I positively hate trying to take food pictures. So, whilst scanning threw a few vegan recipe sites, it found that it was relatively uninspiring dishes. There wasn’t really anything too showcase one particular vegetable, and I think its also safe to say that tofu is very overused! But then, as if by magic, a coconut dal with spiced cauliflower appeared!
What excited me with this, is you get to have a traditional Indian meal with all the spices and herbs, it celebrates one single vegetable, as carnivores normally would with only one meat protein and it again helps to show the diversity of cauliflower! Over the last few years vegetable has been allocated with new designations to more than just the portions of fruit and veg you need to be healthy. I remember having cauliflower rice with fresh fish, cauliflower mash to reduce the carbs and baking with cauliflower flour!
Wine to match: English sparkling wines have been coming up in the world very, very recently. They have always been good but know with all the expert knowledge out there available to everyone alongside modern ideas that may have the ability to completely alter you way of thinking of a standard wine. This dish however would be exceptionally matched with the Sedlescombe Organic sparkling rose. This is tangy, tropical with additional notes of red berries. All of these will complement the spices and herbs on offer in the sauce.
Mix this dish up: I could so easily say add meat instead of cauliflower. But that’s getting away from the spirit and inspiration behind this vegan dish. So, either exchange the cauliflower for either parsnips, beetroot, Jersey Royal potatoes or purple sprouting broccoli!
So there we have it, a list of classic dishes made with the freshest and most incredible British produce. Then if you want too, you can mix the dish up and make it your own with a simple additional thought. We'd also love you to get involved though! Post your thoughts and images onto our Facebook page. If you add your recipe and wine combinations using a wine from our range, I ill add 300 WineDrops to your account.
Earlier we encouraged you to make sure that the fish came from a sustainable fish stocks. But what about the rest of the ingredients? Last year we were left feeling humbled, as we had been asked to participate as a retailer accepting the MasterChef Gift Card. On this website, you will discover a incredible range of retailers specialising in foods, wines, spirits, chocolates and so much more. They are all independent business, look to help and assist with providing green credentials and a future, who were all nominated by former contestants of the hit show. Not only that, they also learned from doing what they do best, the thing they are passionate about!
Have you ever found yourself finishing off a few large glasses of wine, or dare I say, a whole bottle?
Maybe your busy and stressful and schedule encourages you to create a small cabinet with a few bottles of wine, which dares you celebrate getting home with a glass of any wine?
I think many can relate to this, I was enslaved to this routine for a decade! It wasn’t funny to think how much money I must have spent on all that vino during those years without ever noticing much of the flavours. My liver had to work a good few hours of overtime so that I could simply treat myself for the stress. It is definitely not the way forward, not for seasoned adults, but also not for young professionals either. We should aim to drink for enjoyment, right around the time when we really want to have a glass of delicious wine.
Try to recall your last glass or two. Did you really want those or were they just a pleasurable distraction? I would rephrase our slogan of ‘Drink less, but drink better wine. Drink organic’, to ‘Drink when you really want to enjoy’.
Now there would be situations when you really need something else rather than a drink. If you feel low or stressed, there is nothing better than support from yourself called self-compassion. You can accept the situation, don’t judge yourself, think about the viable solutions, and then let it go. Have a daily truth, do a quick 5-10 minutes of meditation to calm and centre yourself or have a walk in the fresh air to switch off from your problem. Call a friend, it is much more productive than creating a habit of escaping with wine.
I would offer a suggestion that your goal should be developing a more holistic approach – a healthier relationship with wine. It is much easier than you may think!
First, lets just pause for a minute and examine what kind of wine that you buy or your next bottle of wine you’d buy. We have created lots of useful guides on grape varieties and pairing wine with food, so your already sorted there.
You also know now that not recommended to save a few extra pounds on wine and go below the £10 price tag really. You will get a lot more chemicals, sulphites added, sugars and other nasty additives.
That is why our first and foremost recommendations is to opt for natural wine, each time you go for a mindful drink. Each time you buy a bottle of natural wine, you are standing up for passionate winemaking, fair conditions for grape growers and a healthier produce for yourself!
Similarly, if you care that your natural wine is also produced without any animal derived materials, then opt for a bottle from our vegan wine collection.
The first thought about what you are drinking starts at the wine shop or online retailer – check out the well written tasting notes, read more about the wine you are going to enjoy, ‘meet’ the winemakers behind it (even if that means simply a little online research).
Bought a wonderful bottle of natural wine? Be grateful for the wine inside the bottle, there is plenty of reasons! We are grateful to the growers, to winemakers, but also to the greatness of nature – our soil, sun and rain. That is why we are passionate about organic – it is just better for everyone to preserve and care for the environment.
Finally, to the whole concept of mindfulness, it is quite simple really. All I ask is that you pay attention. Don’t just gulp it down and the pour yourself another one. Don’t distract yourself with TV or anything similar – pay attention to your glass of wine.
Start by taking a pause – take a good breath before you drink and appreciate its colour. Give thanks or toast to something or someone. After another pause, smell the wine. Aromas are very important as we have more receptors in our nose than we do in our mouth. After another pause, take a sip, swirl a little and enjoy the complexity of flavours. You can experiment a take a few sips with different types of food. That is another exciting experience too!
Oscar Wilde once said, ‘life is not complex, we are complex’.
Life is simple, and the simple thing is the right things. At Organic Wine Club, we invite you to join us on our delicious journey to enjoy natural wine mindfully. As you can see, it is not difficult – you just need to pay attention to it.
Over the last decade of two, many of us will have heard the phrase ‘first wine of the chateau’ or ‘free run juice’. Apart from the obvious association with greater wine quality, is there any substance behind wine that a made from just free run juice? But what exactly is it and how is this made?
In this short post, we will focus on red wine production and explore whether we should pay more for a wine made from free run juice or not.
First things first, lets go back and think about how wine is made. The reason we are it looking at white wine is because it is made from fermented grape juice that had no contact with the skins on the grape. Free run juice is the product that is collected to make free run wine. It is the process of natural pressing and then separating this juice from the skins so that there is no contact or exposure. When white grapes are made with skin contact you end up with a much more astringent and highly distinctive product, orange wine.
To produce red wine, you need to crush the grapes first, then ferment the so called ‘must’ on the skins and when it is all done, the winemaker opens the valve and lets the first batch of juice to run out freely from the fermentation vessel. (This can be a stainless-steel tank, an oak barrel etc). This is the free run juice that will make the said wine. This is collected from grapes where the skin has split, allowing the juice to be released, from the weight of the grapes on top just before they are pressed.
What can happen next is the winemaker would want to press the remaining ‘must’ further to extract more flavours and tannins.
Therefore, it is obvious that this is not really a question of quality, but rather that of the style, body and character of the wine. Wines that are made from free run juice, generally, tend to be lighter in body, have less tannins and express more delicate aromas and flavours.
How will this knowledge help you?
We know that many people already know and understand the wine production process, but not everyone does. We here at Organic Wine Club are aiming to provide all the information there is to know of all these processes over time and have all our products updated individually with this information too. This is to help you make the best and most informed decision that you possibly can and hopefully take all the guesswork away, so that any wines that you have selected will meet your expectation.
Wines that are made from more or fully pressed must, tend to be fuller bodied. They will showcase much more powerful tannins (you can feel the drying sensation on your gums) and often more expressive and complex array of aromas and flavours. These richer wines are also packed with more antioxidants as they are stored with the grape skins.
However, if red wines tend to give you a bit if a heavy feeling (and you have ruled out sulphites) then it could be an issue that you have with the tannins. Tannins, technically, are known as an allergen (a histamine) and some people may experience headaches or fits of sneezing. Although this is fairly rare, we are all different and this can affect everyone in very different ways. So, if you suspect that this allergic reaction is something that could prevent you from enjoying a superb glass of natural red wine, then opt for one that is made from free run juice as there will be no harsh extraction of tannins to the finished wine.
We are of course advocating for only natural wine consumption, as it will guarantee no artificial additives or preservatives. However, a natural red wine made from free run juice is the next best and logical step for the improving your wine consumption.
We are working on updating all our products, but if there is a wine that you are not sure of please drop us an email and we will happily let you know and information we haven’t gotten around to yet.
The last 2 years of life has been about one thing, wine. I have lived, drank and slept nothing else except wine. It has become one of the most important factors of my life. Then again, as a retailer of organic and no added sulphite wines, what else really would you expect?
Over this time I have learnt exactly how wine really comes to be, understood the processes and most importantly gotten to know where this love and passion for fermented grape juice really comes from.
It has not been an easy journey for me, given that around 5 years ago I never understood the joy of wine as I never drank any! Although, coming from a hospitality background I have always been around wine. I remember many wine training sessions in the back of a restaurant, giggling, swirling and just making a mess.
The one question that someone would always ask, was very simply ‘why does everyone that's sampling wines seem so ponsy?’ The only comparison we could every add to that was they are not Ainsley Harriott and this is not Ready, Steady, Cook!
Over time, a few sample bottles later and a much more grown up and business minded approach, I had to start paying more attention to what tasting wine really entails. With so many phrases constantly thrown around like tannins, acidity and minerality, to name only a few. Experts seem to know exactly how to label these.
Working through the WSET levels for myself, has helped me understand what these words and phrases mean. So i thought, why not simplify? So this is how I approach wines to analyse them and hopefully it can help you too.
The Wines Appearance
This is easily broken down into clarity and colour. Wines which are lighter in colour and generally going to be lighter in tannins, body and more likely to have a shorter finish. Natural and unfiltered wines will generally tend to have a cloudy and almost murky appearance. This is normal and almost standard.
The Wines Bouquet
Sadly not bouquet of wine bottles, but a way of describing what the wines smells like. At this point, this is where you would swirl the glass to help all the aromas come alive so when you stick your nose into the glass, you can then talk about the sweet smelling orchards and flower beds.
This is an easy part and there is not ever a wrong answer to what you think you can detect. Everyone is different and will pick ups different scents. Thats why professionals will do this a few times over. For me the fruit tones are always easier to pick first. Normally its working out the colour of the fruits, red, black, green etc and then narrowing it down to raspberry, gooseberry and so on.
You will get the scents of red and black fruits like strawberries and red currants and tropical fruits if the wine smells sweeter and more acidic wines will have citrus fruit or zest and gooseberry (often described as green notes).
Oak is something that will come up, generally this comes in the form of vanilla.
Intensity is something else that will come up here. This is a relatively self explanatory I suppose. The lighter the intensity of scents the less intense the wines flavours will be. When it comes to sampling the wine, the less intense the smell, normally does mean the less intense the actual flavour. But you should be warned and dont judge as that is not always the case. There are a few very talented wine makers out there can can completely disprove that! I have misjudged many wines like this, but you do end up with an incredible surprise.
The Wines Tastes and Flavours
This really has so many names, palate, on the tongue etc etc. Looking at what the wine tastes like is relatively simple. Again for me the fruit flavours will show themselves firstly. After that you might get some others, which is usually described as the wines mineral or earthy flavours. This will become the flavours like liquorice, tobacco, green peppers and sweet spice and generally the most common and easy for me to discover.
So lets get to the rest of the wines characteristics. A wines sweetness can be measured on how much you mouth waters when you swirl and ‘discretely dispose’ of your tasting sample and the acidity can be determined by how little you salivate.
The wines body can be calculated on how big your mouth swells when you try our sample. Bigger and bold wines will make you cheeks expand and almost want to exhale.
Tannins, only for red wines, can be accessed with the most commonly known method of swirling then glass and then watching how slowly the glide down the side of the glass. The slower the legs run down the higher the tannins. However, like judging a white wines acidity, wines with a higher tannin level should leave your mouth dryer.
Finally, the only thing you have lefty to access is the finish of the wine. If the wine has a long finish you will have a lingering of flavours for up to 5 seconds after sampling. The shorter the linger, the shorter the finish. But dont ever discuss the actual time, thats just not cricket dear fellow!
The only thing to add to the finish, sometimes theres an after bite. Occasionally, I have discovered that sometimes when I sample wines there is a kick at the end after the linger Its not in every wine and mostly that kick comes in the taste of some kind of heat like sweet spices and liquorice etc.
So maybe not as short as I would have liked, but I am known for rambling on! This is an insight into my sampling techniques and hopefully this can help you. I hope it will offer some assistance and if you have any special techniques you would like to share please make sure you comment below.
We are truly inspired by our members who are very inquisitive about the wines and want to be sure that they match their diet and lifestyle requirements. This time we've got quite a few questions about low carb diets, sugars and subsequently sugar free wine, so here is your essential guide to it.
Sugar has been named as a public health enemy number 1, so even if you are not a diabetic, you should stay away as well.
There is a common understanding that people following low carb or cleansing diets follow a rule that allows them around 20 g of carbs a day. Obviously if you check some of the usual drinks you can get, with a pint of beer being over 13 g of carbs it will pushing the limit a lot.
What about wine and carbs?
In general a medium glass of wine will 'cost' you just 2-3 g of carbs. That's not going to be a big deal to have a glass of red with your dinner.
As you may know, alcohol is calorific in itself, but wine, being a fermented grape juice, doesn't have much more calories than what you have in its 12-14% abv.
Where it actually differs is the added or residual sugar.
Some winemakers might decide to alter the wine's taste by adding sugar to it. It generally happens with low quality bulky cheap wines you find in the corner off-licences. Quality wines and especially organic wines prohibit adding sugar altogether. You are paying not only for a superior taste and flavour, but also for the absence of the typical nasties.
Now, let's talk with the residual sugar. Conventional winemaking will still allow fair amounts of residual sugar in the wines - it makes it richer, more flavourful and fuller bodied. A a stark difference to that would be organic wines that contain minimal levels of residual sugars as winemakers do not encourage the fermentation to stop. Yeast will consume all the sugars and produce alcohol. It is that simple really.
You should expect about 2-3 g per litre of residual sugar in an organic wine. If you divide it by glass, the measures are really minimal for you and me, but also for a diabetic.
Now, let't check what official information exists for people who are suffering from diabetes. We did have a look at Diabetes UK information on alcohol. Dare to say, we were slightly shocked. Most of the information is basic but accurate though - they also recommend dry wines, but for some particular reason they also mention Prosecco as a good choice.
We beg to differ - Prosecco usually contains around 10 g/litre or even more of sugar. We do stock two which are lower than that - Pizzolato Prosecco is at 5 g/l and Skinny Prosecco is at 7 g/l and our bestselling Era Prosecco is already 9 g/l, but your usual suspects are much higher than that.
Is there such thing as sugar free wine?
Natural wines or wines made without added sulphites are even lower than 2 g/l of residual sugars. The winemakers there follow a minimal intervention approach, so they will let almost all sugars to be consumed. You will get wines that contain less than 1 g of residual sugar per litre. It is regarded as statistically sugar free wine.
If you are really concerned about minimising the calories and carbs - go all natural with your wine.
Hope you've found this outline helpful for your diet and lifestyle. We have included residual sugar information on every wine description, find it at 'wine facts' section. To help you find some of our bestselling sugar free wines, here is a small selection listed below.
Over the last few weeks, I have been on a rather bizarre journey. There are a few parts of our business that I have intentionally swayed away from at times. But now, with many of the aspects of our business left in my ‘very able’ hands, it’s a somewhat intimidating prospect. Mostly having to give any new wines the full respect and scrutiny that they need and deserve, but also having to create some new, hopefully exciting and most importantly accurate blog posts.
This really got me thinking last week when I was at home working on some things with the TV was on in the background. The episode of this particular cult adult animation hat was showing, featured the respect that needs to be shown to rice to make great sushi. I suddenly stopped and thought, what exactly is a grape? How is it formed? Why do always buy grapes when we are sick? What are its special and dynamic characteristics that make it, not just a much-loved fruit, but also the fruit that helps us to make a living?
As I may have mentioned before, until recently I didn’t really ever drink wine and I always thought that grapes were green or red. Despite all my wine training back then, it never clicked inside my head that there are thousands of varieties of grapes that are grown all over the world. It may seem relatively strange to thing that the punnet you picked up from the supermarket could have the same grape genetics from your favourite chardonnay or pinot noir, who knows?
The Origins of Grapes
Jokingly a friend asked me recently if I knew where pineapples came from. I wasn’t actually sure of the answer. But then again, I was also not aware that the botanical classification of a grape is actually a berry. With yeast being one of the planets first micro-organisms to become domesticated, from very early in in evolution, we began to form our human lust for basic things like bread and wine. Yeast will always be present naturally on the grapes skin.
It is suggested that possibly up to 8000 years ago wine had began to become common around the Middle East, in a location that we highly presume to know be modern day Georgia. The red grape of Syrah is rumoured to be named after an ancient city that once stood called Shiraz. The vines would spread across the land mass into what we know as Europe where varieties flourished in the varying climates.
Across the pond, Native Americans also had a penchant for grapes and was part of their diet, but nobody is quite sure from what period in time. The vines widely grew across North America, however upon the arrival of the Europeans, the grapes were considered sub-par and not of good enough quality to make wine. So, vines were imported directly from the ground in Europe and replanted with a few vineyards still producing wine from their clones and off shoots.
Then there is Champagne, well I’m sure we all know the story of that monumental day back in 1693, featuring the Benedictine monk Dom Perignon. A discovery for wine aficionado’s, that’s just as great a day as it is for mathematicians celebrating Pythagoras develop his triangular theory!
What is a grape?
Skin, pulp and pips, easy right. The best way to imagine this, is thinking back to Biology class and looking at a cross section of a basic human cell, skin, cytoplasm and the nucleus. But things are never that easy. There is also the stems, which will still be attached to the individual grapes.
At some point in history, all four of these all would have ended up in a wooden barrel. But not all these parts are needed to make all kinds wine. With younger or lighter red wines, you will read descriptions of wines being destemmed. The reason for this is that the stems, and the pips, will bring a higher level of tannins to wine.
The main component of the grape that is used for wine is the pulp. The body of all wines, red, white and rose, is made up from this pulp. There is, other factors however that will influence the way that the wine tastes and the aromas it has. This can come from skin contact, barrels etc.
The skin however, is an all round different matter! With red wines they are generally all macerated with skin contact to help add colour as well as flavours and aromas. With black grapes, normally after maceration, the skins are disguarded. In Italy, the used grape skins are then re-used as part of the process to make Ripasso wine. The other somewhat unknown fact about these skins is that they contain a very high levels of natural antioxidants that are great for skincare!
White wines are not made following the same process as red wines. To make white wine you have to remove the skins so that the wine will stay 'white'. But, if you leave the skins to have contact with the pressed grape juice you will end up an entirely different product, orange wine!
Why Do We Love Grapes?
If you were to sit a cheese board in front of me, the first thing I would do is eat the grapes! Ignore the celery, skip over the crackers and I would be straight into the bunch of perfectly delectable grapes. In the supermarket as a child, I remember we would always pinch a few in the fruit aisle. I think its fair to say that we all love the fresh juicy tang that you can only get with a grape. Its size is also a factor in that. We all love finger food just a much as we love a hearty plate. The versatility in food matching also is incredibly well versed amongst some of the top chefs across the world.
So, it really does beg the question as to why do we always take grapes when we visit someone who is sick? The natural antioxidants in grapes several types of polyphenols including reservatrol, anthocyanins, phenolic acids and flavonoids.
Reservatrol has incredible anti-aging properties which makes it great for skincare. It is also the polyphenol that helps the grape defend itself against the UV rays of the sunlight. If you have a look at the ingredients on the back of a bottle of sun cream I am sure you will always find reservatrol.
Anthocyanin has exceptional benefits with anti-inflammatory and anti-virus treatments. It’s the natural substance that will help the fruit heal itself. The added extra this, is that it will also help us fight and manage our heart-health against heart disease, strokes, cancers and reducing blood pressure. The island of Sardinia, one of the worlds blue zones, has one of the highest levels of cenenarians. They will all tell you a very similar story, a glass of cannonau (granache in Italian) red wine, with their Mediterranean diet, is what helps to keep them alive and kicking! It is prudent to mention there is no scientific evidence to prove this.
Phenolic acids and flavonoids have wonderful calming properties. These will work wonders for issues such as heart burn, indigestion and constipation! If you are looking to find ways to maintain your gut health, red grapes will help with that. There are many studies that have proven a link between good gut health and conditions like dementia and Alzheimer’s whilst also boosting your overall immune system.
It is becoming easier to see why we tend to sick people with grapes. I would think that if we didn’t love grapes before then we really should start. Not only can they make the most delectable wines, they are proven to have amazing benefits to aid human life. I would like to add that these amazing properties are linked to the fruit and not to wine. I would strongly recommend that wine is not used for any medicinal purposes, well perhaps, except for heartbreak of the romantic nature!.
This month we thought we talk about something incredibly typical, but yet extremely different. Ja! is a very humbly made wine from 100% tempranillo grapes, that has not touched any oak and is simply all about the expressive fruit flavour. When a wine is just this simple, it can be make or break. But the levels of intricacy in the wine making shows that simplicity is really not that easy to achieve. To fully understand and appreciate the grace of the wine and the, you need to understand the love from the vineyard. From there it’s easy to understand why it is just an incredible wine!
Nested in the heart of the La Mancha, is the family owned vineyard of Tinedo, managed by 3 siblings Manuel, Esperanza and Amparo Alvarez-Arenas. The vineyard has been in the family for several generations spanning as far back at the 1742! They make 3 wines in total and we are going to celebrate the joy of the much loved bottle, Ja!. (FYI, the name of the wine is Ja! so my punctuation, I hope, is correct.)
The main house, the winery and the out building were built by their ancestors and after a renovation of the vineyard back in 2002, they chose to explore the concepts behind their wine making techniques as well as looking at enhancing the social and environmental concerns they had. This has lead to them becoming leaders of sustainability in the region with agricultural and rural topics as well as using their influence for social change within the culture of social wine consumption.
Today as they continue I their pursuits, they are using there vineyard as a place of tech-free sanctuary for artists, who come and stay on the vineyard for free and contribute toward the vineyards internal economy by assisting with the wine making.
This has also, in turn, helped with a very unique take on wine labelling. Some of the labels for their wines have been designed and created by some of the talented artists who have stayed with them. The label for Ja! was created by Manuel, a keen photographer, to encompass all of the siblings as their various body parts have been immortalised in the printed label.
The vines are grown in a trellis system to help the grapes thrive as they are kept from the ground to stop them being damaged or eaten by pests. This also means that the grapes a grown under the natural leafy canopy of the vines themselves and hidden from the direct glare of the hot Spanish sunshine.
The harvesting happens at the end of September which is generally when the grapes are at their most ripened stage. This helps to add to the fullness of the flavour you get from the fruit.
Heading onto the winery, the grapes are fermented at a controlled temperature steel vats, so that there is consistency from the fruit and helps to reduce any chance of spoilage. Working with the steel vats instead of traditional oak means that there are no flavours added to the fermenting juice from the barrels. Cold maceration then takes place over 3 days, which is then followed by 7 days of alcohol maceration.
Now, The Best Part, The Wine
This is made from 100% hand harvested tempranillo grapes. Hand harvesting is a very labour-intensive task. However, it means that only the best grapes are selected at the best time. So, having the best quality grapes and only mean you have the best quality end product, wine.
With a bright red, almost purple colour, it gives the outer appearance of a rich and voluptuous wine with a gorgeous glint in the sunshine. The body however is extremely light, due to the way in which it is made. It is slightly unusual for this grape variety, but then again as we have discovered at Organic Wine Club, convention is boring!
It has a terrific bouquet and taste of fruit and gentle spices. With this wine there is nothing pretentious about it, it really is what you see is what you get. The forefront of the taste and the bouquet is fruit, lots and lots of delicious raspberries and other red berries. Towards the end you have the typical notes of sweet spice, tobacco and minerals, but in the perfect balance that allows the fruit flavours to shine through in tremendous glory!
So, if you’re planning a night of tapas with friends, chargrilled chicken or even a spicy pasta at home on a Wednesday evening, this really is a wine for you to try. This really is a terrific wine and its versatility also seems to show no bounds.
What is special about this for me, very specifically, is Monday evening is always fish night. No meat and sensible eating. Popping this bottle into the fridge for around 15 minutes to take the wines temperature down just slightly, gives this wine a crystal, clear clarity that takes the flavours of fresh raspberry to a new level of almost glacial fruit. The sharpness of the flavours makes this wine simply delectable with paella or sea bream with spicy cous cous.
Those were two questions asked by one of my best friends. I told her about my decision to eat only whole-foods plant based diet. She was curious whether it is too difficult, too time consuming or even too expensive.
As a result of my research, here are your weekly, Monday to Sunday, suggestions how you can go vegan with your family. Your plant based meal plan contains all weekday recipes that are on the budget and also very easy to prepare. Some items like beans, lentils, stewed vegetables or tomato sauce you can do in advance and store in a container in your fridge.
At the end of it you can simply copy paste a shopping list adjusting it for the size of your family. Certainly, being in a wine business, I could not stay away from some vegan wine recommendations to include in your plant based meal plan too.
No time to spare, a simple mixture of your favourite cereals (as unprocessed as you can get) plus plant based milk of your choice (you can do cashew, almond, soya, rice and so on), your favourite fruit on top (blueberries and raspberries are awesome with regards to vitamins and antioxidants) and if you wan a bit more protein and healthy fat, sprinkle with chia or flax seeds. This will take 5 minutes and will fill you up with goodness too! Your family will love this as well. Nothing new so far I guess.
Wholewheat pasta salad with tomatoes and French vinaigrette. You can prepare it and for your family in advance, it is really easy. If you are buying it from a local supermarket, have a look at the ingredients, some sneak some cream or cheese or lots of sugar to make it taste amazing. Opt for a healthy option, but don't go for a smallest portion unless you are on a strictest diet. What's good about this wholefoods lifestyle is that it fills you up for longer, but as foods' calorie density is lower, you can / need eat a bit more to feel satisfied.
On the way back home don't despair, it is Monday, we need to cheer up and have some fun! What could be better than Mexican? In addition to that, this cuisine features beans quite prominently, so you won't have any issues with protein at all. Let's make a simple burrito with sautéed vegetables, smashed avocado and crushed beens. You would need: peppers, onions, tomatoes, avocado, can of black or red kidney beans, tortillas. The latter you can choose depending on your preferences: there are so many kinds available, wheat, wholewheat, corn, a combination of both. The preparation is super simple: you need to make sure your veggies are softened but not in any case burned or over fried, I like mine ever so slightly crunchy. Warm up your beans, add a bit of red hot chilli pepper or tabasco if you guys like spicy and then crush it with your potato masher. Now, you can make a salsa and guacamole with your tomatoes and avocado, but I don't bother really, I just slice it and add it when I assemble my burrito. Warm up your tortillas and serve, everyone can simply add as much as they want and make it even more spicy!
Prep chore Another benefit of this simple but really tasty meal is that you will have time to do a bit of prep for the next days, you will save time and keep on doing an amazing transformation into a plant-based lifestyle. Suggestions for your plant based meal plan ahead: soak beans, cook wild rice, pearl barley, giant couscous, roast beetroot.
A regular day, we need to stay productive and have a lot of energy; a mixture of grains and starches help you to feel full and also rich in slow releasing carbohydrates.
What can be more typical than beans on toast? If you've made some in advance then it would be even better, but if not, open a can (use plain ones and you can then dress with whatever you like avoiding high sugar contents). I advise to use good quality sourdough bread for this, it will be healthier as it will contain fibre and much more nutrients than heavily processed white breads.
Beetroot and barley salad. If you have roasted beetroot in advance, that's great; alternatively you can use a steamed one or even buy already cooked in a supermarket (make sure it is without vinegar or other additives); The same goes for barley - it is quite a sturdy grain which cooks in 40-45 minutes, so it would be helpful to cook it in advance. It is very easy to assemble, you can also add tomatoes, cucumbers and sweet peppers to it if you wish; it goes well with peas or even steamed leafy greens. I also urge you to play with different dressings - I love classic French dressing, but sometimes I am after a bit more pungent one, so I grate fresh horseradish to it, it goes absolutely awesome with beetroot!
Sweet potato Thai green curry. Right, this one you can make with a simple cheat by buying a straightforward curry paste (again, make sure it is just a blend of herbs and no nasties sneaking in as preservatives). Alternatively, search for a Thai green curry paste recipe and simply blend the herbs with ginger and so on. Enough about the paste, you can chop your sweet potatoes into cubes and roast them. When ready, simply start heating up your paste, add sweet potato cubes and any veggies you want in your curry (think about green beans, baby corn, thinly sliced aubergines or mushrooms) and when all mixed well together, add enough coconut milk to cover it all. Gently simmer for 5-7 minutes and you are all set! I love when it stands for an additional 10-20 minutes for the veggies to infuse the flavours more and more. Sprinkle with an aromatic coriander and serve with wholegrain rice.
A creamy day, just perfect for mid-week not to feel like a drag.
Repeat your Monday cereals, just change your milk or fruit or cereal mix. It is very easy and you do not to spend more than 5 minutes on it. You can experiment with wholesome oats and make a warm porridge with a plant based milk.
Avocado and quinoa salad. I don't need to repeat myself how easy it is to make a salad when you have a grain pre-cooked or a veg pre-roasted. For this salad simply mix cooked quinoa with sliced avocado and preferably add tomatoes and dark green leafy vegetables like broccoli or kale (these two can be quickly steamed). I love Asian inspired dressing for this salad, quinoa can be quite bland otherwise. Add a good tablespoon or rich soy sauce or tamari to your standard French dressing and you are set! For a fruitier sensation, you can also add a bit of yuzu.
Cauliflower rice with steamed broccoli and a creamy cheesy sauceI have discovered cauliflower rice even before it got its place as a pouch on supermarket shelves. You do not need to buy that, you can do it yourself, provided you have a basic food processor or, if not, ready to finely grate your florets. Don't overdo your cauliflower in a food processor - it should be quite coarse and not a paste. Steam your cauli rice with some broccoli florets for an ultimate vitamin and nutrient rich dinner, serve with a fantastic and satisfying cheese sauce. This sauce actually doesn't have any cheese in it and it is super easy to make. You can make it smoother by pre-soaking cashews, but you can also simply heat a cup of plant based milk with half a cup of cashews and simmer for 15-20 minutes until your nuts are softer. Blitz it into a creamy (something like a double cream) sauce and season well. If you got your hands on a nutritional yeast (don't be alarmed, it is no longer active), it will give your sauce that savoury and cheese flavour you are after. Simply pour it over your dish and enjoy.
A very balanced day with good amount of slow releasing carbs, fats from avocado and plant based protein.
Avocado on toast with nuts and seeds. It is probably even easier than your breakfast cereals. Simply toast your sourdough bread slices and then put a crushed avocado on top, sprinkle with some seeds too. You can add chopped tomato or during colder times I love adding crushed garlic too - it is such a potent ingredient fighting flu or common colds.
Wild rice salad with tomatoes and tofu. Wild rice takes a bit longer to cook, so I hope you were smart on Monday or a day before. Combine it with tomatoes and tofu, add anything else from green leafy veg you want and dress it with basil infused dressing.
Mushroom burgers and/or aubergine burgers. Many people for some reason are not too keen on mushrooms, I do not really know why. Though if you are not, simply substitute the main ingredient with an aubergine. Buy quite large mushrooms or aubergines to form fairly thick slices. Don't forget staples like grilled onions, sliced tomatoes, lettuce and salsa. I also love adding guacamole to it or if I feel like doing it spicy, I recommend harissa paste for your aubergine burgers. Naturally, if you want a bit leaner meal you just serve your patties grilled on a bed of salad. Otherwise, make sure you have some wholewheat buns and your whole family will love these veggie burgers!
A light and vibrant natural red wine is perfect for these burgers - I will recommend Spanish Petit Bernat by Oller del Mas or Italian Ottavio Rube Rosso for this occasion. Have a look at the full list of recommended vegan wines in the bottom of this review.
Coming to the end of the week you need something easier to digest and comforting for your stomach, hence we have got plant based yogurt and couscous and risotto dishes for the day.
Soya yogurt (or coconut yogurt) and fruit. Self-explanatory really, it will not only do good for your gut, but also you will get energy from fructose early in the day. Try to buy fresh berries for an extra antioxidant boost.
Giant couscous salad with peas, tomatoes, cucumbers and sweet white miso dressing. One of my favourite salads simply because it is so simple and easy to make, fragrant and this giant wholewheat couscous is easier to digest and will leave you feeling satisfied for longer. I have discovered sweet white miso paste recently, you can so with any type of miso paste really, so just mix a generous amount of it with your choice of oil (olive or sunflower are good, make sure they are unrefined) and some organic apple cider vinegar. I am keen to add a teaspoon of tamari. Mix your salad and enjoy, it is really where simplicity shines and makes you a healthier one. By the way, peas are very high in folic acid and that's the nutrient hat is being depleted by alcohol quite a lot, so if you are staying for that cheeky drink after work, it will do you good.
Classic risotto with wild mushrooms. Again, risotto is a nice and comforting meal, it is not difficult to prepare as the only thing you need to make sure is that it has enough stock and when it is close to be done, you stir it not to stick to the bottom. I sautee mushrooms with onions with a generous amount of virgin olive oil first, add good quality organic alborio rice, make sure it soaks some oil and veggie juices and then add a good glass of white wine.
I love natural wines made in Italy, they are so vibrant and rich in flavour, like the Sicilian Catarratto or Piemontese Ottavio Bianco. When you will see that the wine is also gone, cover it with stock. Some chefs like adding bit by bit, but I do not bother that much, I will add half of the required measure, let it simmer and then when it is closer to being al-dente, I will be adding bit by bit and stir frequently. It saves a bit of time and effort and you will make your perfect risotto done. No cream, no butter and no parmesan needed. If you follow this, you will have a creamy consistency delicious risotto. If you want to add a bit of cheesy flavour, add a spoonful of nutritional yeast. Enjoy with the same wine you have been cooking with.
I don't know about you, but I rarely know what I am going to do on Saturday or Sunday. Quite recently it has been work on Saturday and then a proper rest on Sunday. Before I have embarked on the entrepreneurship journey it has been more of a day of rest and a day of socialising, so I will suggest both simple and a bit more complex dishes (nothing too difficult, just a bit more time to prep), so you can decide.
Tomato and avocado panzanella. I had this simple Italian salad in a French restaurant one day for lunch and it has become a go to dish for me when I want that something special, yet simple and so amazingly fresh! You have two steps to follow really. First, start by chopping juicy tomatoes, olives, capers and a little bit of red onion, add some mixed lettuce leaves, season and mix well. Tomatoes should be very ripe and juicy so whilst you are waiting for 10 minutes, salt stimulates further release of the juice and your mixture becomes very very wet! The only other step here is to tear some fantastic ciabatta into pieces (I prefer using any kind of quality sourdough bread) and serve warm with a dressing of olive oil, vinegar and mustard. Juices should be plentiful for this dish to truly sing! I love a glass of unfiltered Masieri Bianco with my panzanella. It creates a wonderful match and just 12% alcohol, so you won't feel sluggish in the middle of the day.
Buckwheat spaghetti with a vegetable stir fry. Wholesome buckwheat spaghetti is a lighter version of your popular pasta. It has a darker colour and needs to be cooked al-dente, otherwise it is really mushy. Other than that, prepare you wok to get any veg you ant to throw at it - aubergines are great, also carrots, and lots of green leafy vegetables. he latter are key to get your antioxidants, but also enough zinc, calcium and all essential vitamins. I love dressing my stir-fry with a rich soya sauce and alternating it with a coconut milk sauce and ginger shavings. Explore herbs and spices isles and dress your stir-fry differently each time! Spicy and fragrant foods require vibrant wines. I love matching it with very naturally made, small cooperative Valli Unite wines: Alessandrino or Ottavio Rube, or if I am in the mood of a smoother operator, I choose a passionate Spanish winemaker Gonzalo and his Gran Cerdo red or white wines.
Rest, socialise, enjoy!
Meze platter (houmous, baba ganoush, pea and mint dip, toasted flatbreads). It is my lazy time, you can do all the dips and meze in advance (tastes just so much better), but sometimes I simply buy a selection from my local supermarket (just choose organic alternatives). I also choose to toast some corn tortillas to serve with the meze, it is how Mexican bread item meats the whole range of Mediterranean foods. You can toast flatbreads too! Look at the labels if you are buying your meze platter, don't buy items that contain milk, cream or cheese in them. Some people will go for a lightly sparkling wine, it just doesn't agree with me much, but if it did, I would go for a glass of sulphite free Cremant d'Alsace made by Domaine Klur. On this occasion I choose Ciu Ciu wines: we do love this native blend, either white or red, they are very popular among our members, so hurry up to taste!
Vegetable lasagne, side of greek salad (just forget about feta) This is a dish that will require a little bit more time than any of the above suggestions. It involves meddling with lasagne sheets and different layers and sauces. It is so worth it. The recipe is a bit long, but our friends at IBlameTheWine.com have kindly agreed to allow us to refer to their vegan lasagne recipe, so if you are interested in specific instructions how to cook a veggie lasagne step by step - please follow this link. I love a richer red with my veggie lasagne. I recommend Cannonau Sartiu (featured by Jamie Oliver in his Super Foods programme), Tour de Gendres Merlot Malbec from Bergerac in France or one of Cantina Pizzolato wines - no sulphites added Cabernet or Merlot.
What about a sweet treat?
I must confess I don't have a sweet tooth, so this review is lacking proper indulgence in terms of desserts. However there is no shortage of advice that you can take from vegan bloggers, they seem to be more interested in cakes rather than 'those boring everyday foodstuffs'. There is something you can do if you suddenly feel like having a sweet treat. It has all attributes of a cheesecake but it doesn't contain actual cheese and doesn't have any refined sugars in it. You just need to make a walnut and date base and prepare a cashew cream filling, that it! The only downside is that you need to soak your cashews for 2-6 hours in advance, so whilst you are doing it now, I am going to tell you what's going to happen next. You will need to mix your walnuts and date syrup (you can use different nuts and agave syrup instead of date one, but you can also use seeds or cocoa powder to add to the mix, you decide!) and blitz it in a food processor until it is combined. Don't make a very smooth paste out of it. When your cashews are properly soaked and soft, drain the water and put the in a bowl you can you with your handheld blender, you will need to have one as your cashew cream has to be smooth and not grainy. To 1 part of cashews, add a 1/4 part of coconut milk (full cream please!), blitz it and add any flavourings you want (peanut butter, vanilla and so on). Be creative, see how the mixture looks like, does it need more cashews if it is too thick or a bit more coconut milk if it is too thin? You need to have a consistency of a soft cream cheese. When it is all done, simply assemble it by placing the base in a ramekin, making it firmer and flatter, then your filling. When's done simply put in in a freezer to set for just a few hours (I know you need to wait again!) and then you can keep in in a fridge for up to a week, it will keep its shape and tastes amazing! Tested on non vegan puddings believers so many times!
Plant based meal plan: a question of time
With an exception of the above dessert and this delicious veggie lasagne, everything else is not even 15 minutes, the recipes take no time to cook or assemble. You would be so much better off if you buy a few containers to store pre-cooked grains or pre-roasted veggies. Just re-heat them when needed. Another super tip is to invest in a salad box for each of your family member. With separate compartments for your grains, veggies and dressing, you family will be eating so much healthier in no time!
Plant based meal plan: a question of budget
You will eliminate animal protein, animal fats and limit the intake of unhealthy cholesterol. You will gain in health, but also in your wallet too - look at the whopping list below and see that nothing is very expensive. Organic certification will also ensure the absence of pesticides and herbicides, so that could be a tiny factor when your cost will increase. Yet the difference between organic barley and regular one is really small comparing with a piece of organic meat vs regular.
organic apple cider vinegar (preferably with no added sulphites)
Vegan wines featured:
Our dynamic digital world is full of recipes and suggestions, if you don't like Mexican food, you can substitute my Monday suggestion very easily and make, say, a Thai curry; similarly for your lunches you can do well with soups (make sure no dairy has been used to make it creamy) and there are so many veggie burger recipes available for you to experiment for your dinners!
Are you ready to start your vegan challenge for a week?
Let us know if you have any questions for the above content and we would be happy to supply you with these fantastic vegan wines. Cheers!
Check how you and your family look and feel after this plant based meal challenge and share with our community! Thank you
“If everyone else jumped off a bridge, would you do the same?” - A quotation from Mrs Mary Thomson, Mrs Elizabeth McLean and I am pretty sure the Grandmother of everyone that has probably ever lived.
No matter what you did, how big you went or how bad it was, there was always that phrase when you chose to follow the lead set by your friends.
Sadly, over the last few weeks there has been a situation that we have chosen to avoid. This has been an incredibly difficult personal struggle that now needs to be addressed and corrected.
Here at Organic Wine Club, we have always chosen to hold ourselves in a higher category and pursue the path of truth and honesty, that has lead us to have always chosen integrity over profit.
To this point, these morals have given us an awe inspiring following and some exceptional customers as we chose to offer straight forward advice and quite often difficult truths that some may have preferred we kept to ourselves, just so that we can sell more wine.
With this most recent difficulty we have not chosen transparency and it is for this I would like to publicly and unreservedly apologise to our many customers and subscribers, that frankly deserve better.
Here in the United Kingdom, we are truly great advocate across the world for democracy in all its forms. I know that I truly privileged to be part of something where I can stand up and have my say, but most importantly where I can be listened too.
For me this is something that, both personally, as well as professionally, has been a hard and difficult truth that I now have to accept. The simple fact remains, innocent until proven guilty. Justice, in this case, must always be served.
Dimitri is someone that I have, and will always admire, a person that I will forever hold very close to my heart, and I will always be beyond grateful for allowing me to be part of the journey that has lead to the creation of Organic Wine Club.
With his infectious and incitful passion and dedication for natural and organic wines, it has allowed us over the last 18 months, to offer help and expert advice to wine lovers. With this we have tried to help influence the way in which wine is labelled to offer a better understanding for consumers. With our voluntary introduction of a carrier bag charge, we are working to help offer a cleaner and healthier local High Street, whilst also talking about our own personal strifes to add to the ongoing discussions surrounding mental health and helping to break down the barriers and stigma.
Looking to the next 18 months, and then further, it is my absolute promise to ensure that Organic Wine Club continues to uphold the values that it believes in, championing local and national issues close to its heart whilst continuing to offering the highest quality service and honest advice that it has always, and will continue, to strived for.
Alexander Thomson-McLean Co-Founder of Organic Wine Club
Since the very beginning, Organic Wine Club was created to serve customers who are taking care about themselves, wider community and also environment.
Is it where mindfulness extends to wine? We do not know.
Our mission is:
to help people drink less but better wines.
It might seem controversial or even naive to hear from the wine business, but we do believe in quality and not sheer quantity.
Quality is also a rather subjective matter. For us it is all about absence of artificial pesticides and chemicals, passionate winemaking without additives and excessive sulphites. It results in delicious and pure wines that are diet friendly as they contain minimal amounts of residual sugars (no added for sure).
It reaffirms our clear vision for the business: we help customers succeed in their happy and healthy lifestyle goals.
Our mission and vision statements remain unchanged since we've launched our business in June 2016, here is a Manifesto that we have published back then.
Our core values are also reflected in our everyday activities, promotions and business choices that we make.
'If not us then who? If not now then when?'
We are a small business that wants to make a big impact. We start with ourselves to become more and more sustainable as individuals, but also as a special organic wine retailer.
We aim to get better working hours (which was not entirely possible when we just started our business).
We treat all our customers and partners with respect and honesty. We align our promotions and marketing to be sustainable, fairly priced (you won't see massive discounts or inflated margins).
We've mentioned sulphites, added sugars and other nasty additives that are injected into conventional wines, we do whatever we can to spread the word about healthier wines - organic and natural. However, there are issues less visible than nutrition. Stress and busyness are major causes of mental health issues for millions of people.
It is not just about us. Happy people around us form healthy communities
Research has shown that happiness index correlates with the levels of inequality. So it means when you donate to a foodbank, volunteer at your local charity or simply say no to poverty and unreasonable CEO bonuses, you are making your own community better and help to increase happiness in your society.
That is why we align ourselves with charities who are on the forefront of helping people around us, whether they are a victim of online bullying or mental health issues.
On top of that, if you want to learn more about the fascinating world of wine, we offer a discount on our Foundation Wine Course, which contains 6 super easy lessons on wines, grape varieties, wine & food matching and healthier wine drinking tips. Till the end of 2017, 50% of profits will be donated to Mind charity by us with your help.
Support income equality
When we say about income inequality, we want to stay fair to everyone who is involved in organic wine production and sales.
Do you know that when you buy a bottle of wine that retails at around £6, the winemaker only receives less than 50p? Here is our blog post about wine prices. We do not know what's inside of those bottles, but it is not the only point. Buying a fairly made and adequately priced product, you are supporting small businesses that work hard to get the best possible wine for you. The money paid for such bottle of wine goes to support wine growers, producers, transport companies, distribution and retail.
We want to support artisan producers who are making fantastic natural wines. They keep local traditions, use indigenous grape varieties, wild yeasts and care deeply about their wines, vineyards, soil and wider environment. It is such a stark contrast when it comes to industrial mass produced wines neutered with chemicals, sulphites and additives.
Our environment: a bigger picture
Better communities, income equality means happiness for everyone but also for our future generations. Organic and sustainable business care for our environment by minimising carbon footprint and greenhouse gas emissions. Individually, we all can opt to eat more plant based meals and recycle our waste to name just a few.
As for the environment, we have seen absolutely polar examples: from overly sprayed fields that cannot sustain the growth of carrots anymore to abandoned vineyards rejuvenated by biodynamic practices and now producing quality grapes.
We are convinced that every small decision of ours that we make everyday - print less, mostly engage in digital marketing and opting to use environmentally friendly formats like wine boxes, packaging and shipping companies - impacts our communities and environment.
Real change starts with everyone of us
We can then influence our families and communities and together achieve a better life for ourselves and our future generations.
Organic Wine Club advocates for a certain quality of life - we want to afford a modern luxury of having enough time to enjoy simple things that matter.
We want to share enthusiasm about natural wines with everyone. We don't want to be just 'money for wine' exchange; we encourage everyone to participate and discuss. Being informative and educational is important as it helps us to fulfil our mission.
We want to promote a sustainable outlook and a healthier, more mindful way of life. Mindfulness is also about being empathetic, playful and joyful, yet very serious about our core values.
Everyone can truly treasure natural wines, savour every drop and share them with friends and family.
This is our own green code for a sustainable wine business
We invite all of you on this journey with us. Please do share your feedback. Maybe you have some suggestions for our business how to do even better in our green code?
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