20070117

WBW #29 Biodynamic wine: Clos de la Briderie 2005 (blanc)

clos de la briderie vieilles vignes touraine-mesland blanc 2005
Thanks to Jack for organizing a thought-provoking and eye-opening theme for Wine Blogging Wednesday this month. See his site The Fork & Bottle for a host of information on the farm philosophy that is biodynamism and what it means for wine and wine drinkers.

To me, the biodynamic wine I tasted -- a Chenin Blanc-Chardonnay blend from the Loire -- was just another wine. It was a very nice wine, but nothing really set it apart from the other wines I've drinking lately. But what have I been drinking? Surprise! Looking at Jack's master list of biodynamic wines, I see that I've been downing a lot of biodynamic wine this month without even knowing it. Movia and Clos Roche Blanche both use biodynamics. Those two wines, along with the WBW wine I'm submitting from Clos de le Briderie, do seem to offer plenty of lively fruit and expressive personality. Could it be that the biodynamics behind them gives them their kick?

It's hard to say. How many other wines have I been appreciating and not realizing their bio status? Could I see a pattern once I sort out which is which? You'd have to put several similar bottles back-to-back to try and determine how these wines separate themselves from the rest of the pack.

But that's part of the trouble with biodynamics. Right now, it's hard to separate them out at all. Many wine vendors, including the state-run SAQ in Quebec where I shop, don't acknowledge or market these wines. That is to say the provincial wine database only goes so far as to label wines as organic, or agrobiologique in French. The SAQ employee I spoke to said that certification is an contentious issue for biodynamic wines and as a result there is no effort to categorize them at the SAQ (where are known by the French term biodynamique).

During my research and preparation, I bought two other wines. I found these ones first and they both were expensive, which made me think that biodynamic wines are pricier than the average wine. Now I see that that was a bit of a coincidence and that there are mid-range and bargain wines available.

The bottle I ended up opening last night was only $16. It was the Clos de la Briderie Touraine-Mesland 2005 (blanc), which is pictured above. Here is the file offered by the SAQ for this Loire Valley white blend:

This wine is produced at a small nine-hectare vineyard where no herbicides, insecticides, acaricides or chemical fertilizers are used. Made from 80% Chenin and 20% Chardonnay grapes that are picked by hand, the wine is aged partly in oak barrels. Organic.
Tasting Note: The nose is mineral and a little smoky. The mouth is highly expressive, with a sharp, lemony attack that provides freshness and body. Notes of ripe apple create roundness and suppleness in the finish.
Food Pairing: Ideal with mussels marinière or lobster.
Alcoholic Strength 13.1 %
On the bottle label the ABV is actually measured at 12.5%. Additionally, my notes differ on the smoky/woody front: I did not really notice the oak to tell you the truth. But in hindsight I can imagine it there, making this wine one of those really well-integrated whites.

The label also mentions that this wine is from old vines -- Vieilles Vignes -- and that this cuvée garners the Demeter brand, meaning that this wine is made from grapes harvested biodynamically -- vin issu de raisins cultivée en agriculture biodynamique.

On the back label there are two more authentications. One for Ecocert and another for BIODYVIN (Vignoble cultivée en bio-dynamie). It's no wonder the SAQ doesn't know what to do with all these battling certifications.

But never mind that. How did it fare with dinner? It was straw-coloured and had a mineral aroma with a hint of pears and a strong raciness about it. It tasted of exotic fruit -- banana and apple with a touch of honey and endowed with a full body and a lovely finish. It had big acidity but with creamy notes. Overall, a vibrant wine, as it was tingly and fresh on the first and second nights.

I would serve this Chenin with almost anything as it seems to go with both delicate and light dishes as well as robust and heavy dishes. Just don't serve it too cold! Try it at 8 degrees Celsius. I had the wine as a complement to leek quiche with a salad and roasted cauliflower. Then on the next night, I made something recommended by the bottle, which was fish. I had trout with lemon and saffron basmati rice and a side of charred Brussels sprouts with garlic. Very yummy.

This versitile wine handled both, dynamically!

Vincent Girault, Monteaux, France. 12.5%.

3 comments:

Sonadora said...

I also had some difficulty searching out a bottle of biodynamic wine. In the end, it turned out my wine shop only had the bottle I ended up with that they could assure me was actually biodynamic. If I had to look again I would bring the list that Fork and Bottle provided in order to specifically search out a proper producer.

My initial idea when I heard the theme of WBW this month was that I wanted to get two bottles from the same region, of the same varietal, one biodynamic and one not, in order to compare them side-by-side. I really did want to see if I could discern a noticable difference between the production methods. Sadly, my wine shop didn't have another of the same type of varietal by another producer. Perhaps an experiment for another time then?

Marcus g58 said...

Yes, I thought that maybe some generalizations, however tenuous, could be made from a generous field of sample bottles. But so much research is needed just to determine what a sample is. In the post above, I've just added links to the three different kinds of certifications found on the label of the wine I tasted. What does each one mean? How are they different, in principle? Do they all just mean the same thing or what? That's why it's no wonder that my wine seller doesn't bother categorizing biodynamic wines. The category seems to be a fairly grey area. At least it seems that way to me at this point. Hopefully by the time Jack rounds up WBW 29 things will appear more clearly.

ThePurpleSeal said...

Hi there,

I just came across your post any must say that was a very interesting post. A while back I actually started brewing my own wine, I have really started getting into it and now actually sell my wine to friends and family. I wanted to add that extra touch to my wine so I designed my own wine labels and had them printed by a british labels company who did a excellent job. It has made my wine bottle look really great!