Biodynamics may be described as being the science of the earth’s life forces. At just once, the planet was designed to heal and sustain itself. But, humans and also the pollution that accompanies them have managed to break this earth to such an extent that it’s no longer in a position to renew itself at a rate faster than that at that it’s being destroyed. Biodynamism acknowledges the basic agricultural principles in nature and makes an attempt to figure together with these principles rather than against them. By promoting them during this means, the biodynamic farmer seeks to permit the earth to regain a number of its unique ability to heal and restore itself. By its very nature, biodynamism continues to develop and evolve, rather than being a set formula.

One in every of the strategies that set biodynamic agriculture apart is that of operating according to a calendar that respects the earth and its many intricate systems and unspoken laws. This calendar takes cognizance of the magnetic fields of the world, yet as the way the sun, moon, stars and planets interact with ours.

The preparations for this sort of agriculture, whether or not for cultivating grapes for wines or alternative crops, are usually rather unsophisticated and even rudimentary. Herbs and minerals are infused into the soil in keeping with the farmer’s experience and knowledge and primarily based on what the soil would, under ideal circumstances, receive and generate. Packing these herbs et al into the horn of a dead cow, which is then buried within the soil for slow infusion, is a common practice on biodynamic farms, each in South Africa and around the world.

Most of the original supporters and developers of biodynamic farming are from the generation born within the 1960’s and 1970’s. They were the generation that lived through the movement towards environmental sustainability, recycling, etc… Such is the good thing about their efforts towards biodynamism that even the skeptics are reconsidering their stance on this different agricultural method. Wine farmers all over the globe are included during this movement. As a key player within the wine market, South Africa displays a firm determination to explore and implement such effective initiatives. However, despite even the foremost wholehearted support, many of these biodynamic supporters will confess to not understanding the total intricacies of the process or why it has proven to be so successful. What they do apprehend is that their love, respect and commitment to the land is yielding tasty, healthy grapes, ideal for wonderful wines.

French Wine Regions and Grapes

Many people find French wines “confusing” and have stayed safe with wines with English labels. They have therefore missed these beautiful wines of France.

The confusion over French wines, specifically French wine labels is understandable. After all, there’s the language barrier – all those French words! In addition, most French wines – except some from Alsace, are labeled and named by the region, not by the grape.

Unless you have some basic knowledge about the French wine regions and their grapes, you would not know how to choose a bottle of French wine, and what to expect in the bottle. Having the knowledge of the French wine regions, the grapes, styles & quality of the wine is information built over time. However, this article offers descriptions of the major French wine regions and the main grapes in each region, to help you enter the world of the French wines.

Being familiar with the regions and their major grapes would help you recognize the regions on the French wine label you see next time.

Clockwise from the top right corner of the map of France, the wine regions are Alsace, Burgundy, the Rhone Valley, Province, Languedoc-Rousillon, Bordeaux, and the Loire Valley.

Many wines from Alsace for non-French wine drinkers are probably the most user-friendly for the reason that the wine labels tell you the grape variety in the wine. Alsace makes all white wines, except those from Pinot Noir. The white grapes of Alsace are Riesling, Gewurztraminer, Muscat, Pinot Gris, Pinot Blanc, Sylvaner.

Burgundy (French “Bourgogne”) is the land of Chardonnay and Pinot Noir.

The Rhone Valley is really divided into Northern Rhone and Southern Rhone since the grapes and the styles of wines are different. In Northern Rhone, the white wines are made from the fragrant Viognier, Marsanne and Roussanne, while the red wines are made from the inky dark Syrah. In Southern Rhone, Clairette, Grenache Blanc, and indigenous grapes make the white wines, while Grenache, Syrah, Mourvedre and indigenous grapes make the red wines.

In Province (French “Provence”), it wouldn’t be surprising if the wine has lavender aroma! The red grape Cinsault makes rosé wines. Another red grape, Grenache makes both rosé and dry red wines. The other red grapes for dry red wine blends are Mourvedre and Syrah.

In Languedoc-Rousillon, you’ll find all the grapes from Province, except Cinsault, and adding Carignan and some Bordeaux grape varieties.

Next comes to Bordeaux and its wines that is loved by everybody. Sauvignon Blanc and Semillon are the white grape here. Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec are the red grapes in Bordeaux.

Last but not the least is the Garden of France, the Loire Valley, with red grapes of Pinot Noir, Cabernet Franc and Gamay, and white grapes of Chenin Blanc, Sauvignon Blanc and Melon de Bourgogne.

Another fact to bear in mind is many French wines are not single varietal wines, and instead are blends of local grapes.

Pick up a French wine next time and look for the region. You have now taken the first step into the French Wine World. Welcome!