The last couple Vintages bi-weekly catalogues have had some interesting copy. (Not sure if I’d call it articles – especially since no by-line is given – shame on Vintages.)
In the catalogue for items available April 13, 2019 they’re featuring organic wines. So, interspersed in the catalogue is interesting snippets of info about what it takes for a winery to be considered organic.
One of the pieces of information that was news to me was that: “For certified organic wines, local yeasts must be used in fermentation.” (p. 4) I’d not heard that about requiring use of local yeasts… Mind you, I there are different certification bodies out there and the Vintages catalogue doesn’t specify the certification body, but still, it’s interesting. (Note: on p. 9 it says all products sold as organic at the LCBO is vetted by their Quality Assurance department. And, if you follow the link they provide, they say that the LCBO QA department requires the Canadian Organic Regulations be satisfied.)
Anyway, the reason that comment about the yeast caught my eye is because I typically think about the vineyard management aspects of being organic – not so much on the production aspects.