Simply put, growing good grapes requires planting the right vines in the right soil in the right climate and letting nature do its work.
Of course, it's never that simple. Growers are at the mercy of weather, soil conditions and pests in a never-ending quest to control a patch of ground that can produce fruit that will make good wine.
But a growing number of Oregon vineyard operators have concluded that simpler is better: They're growing grapes without pesticides and without chemical fertilizers. They're relying on cover crops and mechanical means to control weeds. They're managing their vineyards as self-sustained, living units.
Never mind red or white - green wine is where it's at. And Oregon is at the forefront of the burgeoning interest in organic, sustainable, fish-friendly viticulture.
"Oregon has always been ahead of the rest of the country in terms of sustainability and the green movement," said Steve Girard, co-owner of Benton-Lane Winery near Monroe and chairman of the Oregon Wine Board.
And interest in environmentally friendly wine and vineyard practices has taken off, both in the wine industry and among consumers, winemakers and merchants say.
"I've seen more of it this year than ever before," said Bob Wolfe, a Eugene wine merchant who's been selling Oregon wine on the Web since 1993. "The industry has really tackled this issue."
About 23 percent of the 15,600 acres in Oregon used for growing grapes have been certified as organic, sustainable, Salmon-Safe or Biodynamic, according to the Oregon Wine Board.
For more: http://www.registerguard.com/news/2007/09/16/f1.bz.vineyards.0916.p1.php?section=business
Green and Organic Winemaking Becoming More and More Common
-
Green Grapes Grow On Oregon
By Tim Christie
The Register-Guard - OR, Sept 16, 2007
Straight to the Source
