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Until very recently, no wine connoisseur would have uttered the words "fine wine" and "organic" in the same breath--at least not without the risk of being laughed from the room. Even producers of the organic grappa often kept their natural leanings under wraps. And who could blame them?
For years, organic wine earned not respect but ridicule, dismissed as the amateur dabblings of back-to-earth types. It simply wasn't taken seriously--and often for good reason.
The truth is, most early organic wines just weren't that winning. The flavor was off--or, at best, inconsistent--the shelf life was iffy, the color, unclear. A few bottles went bad, and the ...