tag:blogger.com,1999:blog-3901001070410768531.post670208376375619067..comments2009-05-05T17:41:40.411-07:00Amy Atwoodhttp://www.blogger.com/profile/00468474677876266814noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-3901001070410768531.post-53351151131196116232009-05-05T17:37:00.000-07:002009-05-05T17:37:00.000-07:00There's an argument to be made -- by someone deeper versed in multi-national agrrbusiness and conspiracy theory than I -- that the idea that copper used in biodynamic farming is toxic is argued most vociferously by the manufacturers of synthetic poisons for mold/mildew.<br /><br />I think it's also important to understand that many, maybe even most, biodynamic growers will tell you that it's more a general philosophy than a prescriptive approach. I think anyone who takes Steiner literally shouldn't probably be allowed out of their padded room. Still I don't think many BD growers are poisoning the soil with copper based fungicides. I think most use as little copper as possible to control mildew.<br /><br />So as long as great wines will come from places (global warming notwithstanding) with lousy weather (Burgundy, Champagne, Washington State, etc), something has to be done about mildew. And there aren't many purely organic options.Laboratory Chiefhttp://www.blogger.com/profile/10624832393197386064noreply@blogger.comtag:blogger.com,1999:blog-3901001070410768531.post-36051556058095017242009-05-05T14:15:00.000-07:002009-05-05T14:15:00.000-07:00It is true that organic farmers often use copper sulphates as a fungicide. I would also like to see limits on this practice.Amy Atwoodhttp://www.blogger.com/profile/00468474677876266814noreply@blogger.comtag:blogger.com,1999:blog-3901001070410768531.post-61684180226931364212009-05-05T14:04:00.000-07:002009-05-05T14:04:00.000-07:00Just a knit picking technical point. Both organic and Biodynamic growers are permited to use Copper in thier vineyards, which is does toxify the soil if used repeatedly. Sustainable certifying agencies, such as LIVE Inc. in Oregon, severaly limit the amount of copper permited.Jerry D. Murrayhttp://www.vintnersvoice.comnoreply@blogger.comtag:blogger.com,1999:blog-3901001070410768531.post-49948953720843046742009-05-05T13:23:00.000-07:002009-05-05T13:23:00.000-07:00Yes, thanks. In the novel, Lecter wants his fava beans with a big Amarone rather than the Chianti from the film. But, your point about white wine still remains! I've loved Grgich Hills Chardonnay for years. Your recipe sounds delicious! Thanks.Richhttp://www.wineimbiber.comnoreply@blogger.comtag:blogger.com,1999:blog-3901001070410768531.post-15707877817870970652009-05-05T12:14:00.000-07:002009-05-05T12:14:00.000-07:00Rich, it seems to be working nowAmy Atwoodhttp://www.blogger.com/profile/00468474677876266814noreply@blogger.com