Organic produce and textiles may fetch a premium compared to their non-organic counterparts, are certainly better for the planet and your health, and often proudly proclaim their eco-friendly status. But when it comes to wine a new UCLA study finds that even though organic wines fare better in tastings than non-organic, if you label them such they actually command lower prices. Here’s why:
One Third Organic Winemakers Hide That Fact
Environmental economist Magali Delmas and colleagues looked over 13,400 wines from nearly 1500 California wineries, covering 30 varietals, 25 appellations, with vintages from 1998 though 2005.
They correlated these with each wine’s rating in Wine Spectator, whether it was certified organic, and whether it was actually labelled on the bottle or the winemakers chose to not label their product as organic. In total only one-third of winemakers using third-party certified organic grapes advertised this on their bottles.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.
Drive south from downtown Milwaukee into the Walker’s Point neighborhood and the dimly lit streets and empty buildings will make you feel like you should keep going.
Lake Effect’s Bonnie North interviews dining contributor and Wisconsin Foodie Host, Kyle Cherek.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.