What’s in your Wineglass?

Food & Wine

From the Madison Wine Exchange We once were a country that depended on the small family farm to provide us with food. Today, those are few and far between with the majority of our food supply coming from large corporate farms. This all began after World War 2 when new technologies, mechanization and the increased use of chemicals were implemented to maximize production. These practices changed the face of farming and lead to the decline of the family farm. It also changed our food supply, engineering it and homogenizing it. Today our food comes from farms that utilize a wide range of chemicals and genetically modified organisms to maximize yields and minimize production costs.

Do things like Dimethyl Dicarbonate, Ammonium Salts, Gum Arabic, Mega Purple or Polyvinylpolypyrrolidone sound like something you want in your wine?

This is also a concern for the wine world. In the United States over 50% of all wines are made by three large corporations. In the wine industry there are 76 FDA approved additives that are allowed to be used in production. While it is a romantic notion to think that our wine is a product that comes from treaded grapes naturally fermented in an idyllic vineyard setting, much of the wine consumed domestically comes from the same type of factory farm as does our food.

With all of this happening to our food and wine a new language has evolved to support farms and vineyards that use holistic practices to bring us purer products. Sustainable, Organic, Biodynamic are all terms that are becoming more important to the informed consumer who has concern over what they eat and drink.

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