Selling organic wines in Ireland is definitely a challenge. Now although we 'new agers' all know that challenges are good, there are times when I feel like grabbing one of my bottles and hitting the high road. Why is selling organic wine a challenge? Well there are two main factors involved. One is consumer unfamiliarity with the fact that wine can be organic and the other is the sheer lack of adventure in Irish consumers when it comes to choosing wine.

The idea of organic wine brings a frown of puzzlement to many a sunny countenance. I am continually surprised at various farmers' markets, by the number of people, their baskets overflowing with organic produce, who stop briefly at the organic wine stall, shaking their heads in bewilderment. “Did you make them yourself?” “Are they alcoholic?” “ Is that really wine?" ”Isn’t all wine organic?” “Were they made in Dungarvan?”

Organic wines are made from organically grown grapes and the numbers of producers converting to organic methods is growing each year. Conventional wines are made from grapes which have been sprayed with a variety of pesticides and fungicides; the earth is 'fed' with chemical fertiliser and the surrounding earth is treated with herbicide. A large residue is left on the grape skin, particularly if there is little rain, and a cocktail of chemicals has entered the grapes through the roots. This all ends up in the wine.

In tandem with this chemical cocktail, the wine may well lack that character or flavour given to it by its terroir, that sexy French word which denotes the soil, the location, the amount of wind the vines are subjected to, sun etc that the vines get. This means that certain assistance has to be given the wine in the cellar, to give flavour. Among other things, it is known that oak chips are one method used to give that lovely oaked flavour so beloved amongst Irish wine drinkers!

Organic wines are produced by people who take pride in their product and who want to create wines which exemplify their particular terroir. They are produced from grapes in the traditional manner, but without pesticides, fungicides, chemical fertilisers, herbicides, flavour enhancers. A variety of natural fertilisers and pest control is used and the soil is nourished through allowing grass and herbs to flourish between the vines. Mostly the grapes are picked by hand to ensure only the best are taken. Wine cellars nowadays, conventional or organic, mirror the modern age we live in. State of the art vats ensure the process of fermentation is temperature controlled and the producer can influence various aspects of the process. Very little sulphur is used to preserve the wine and this may well lessen the possibility of headaches which some people suffer from when they drink wine.

And the variety of wines? I can only urge Irish wine drinkers to broaden their tastes when drinking wines. Wine drinking is a relatively new pleasure in Ireland and many enthusiastic wine drinkers actually know little about its production or the entire wine ”culture” surrounding it. People find a wine they like and stick with it through thick and thin. In fact, many have come to regard their glass of wine in the same manner that they regard their gin and tonic or beer – it should always taste the same! People will tell me – “I love Cabernet Sauvignon wine” or Shiraz…or Merlot. What they really mean is they love the heavy oakiness of an often 'new world' wine which has been produced to an exact recipe. The result is that although people drink wine they will never develop a taste for anything else except oak!

Try out different wines, types, grapes. A Pinot Noir from Alsace is a totally different experience to one from Burgundy or Italy. But it is worth trying! Be adventurous. Do a wine course which will, hopefully, demystify a lot of wine babble. And the next time you pass an organic wine – try it, or better still, buy it!