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Cheers: here's to the delights of organic wines and brews.

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| January 01, 2003 | Tobias, Lori | COPYRIGHT 2003 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

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 ...

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