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Atlantic City Weekly: What You Need to Know about Natural, Organic and Vegan Wines

By: Michael Bray

 

Happy spring! I hope those who celebrate had a very happy Easter and Passover and that everyone had a chance to enjoy our recent sunshine with family and friends. This week’s Wine Q+A focuses on the magic of growing grapes and producing wine. What does it mean for a wine to be classified as “natural” or “organic?” Why are only certain wines vegan, even though they’re all made from grapes? And how are some wine producers creating low-calorie wine options?

Click here to read the full article at Atlantic City Weekly.

 

What I’m Drinking Now: Scholium Project Michael Faraday Chardonnay 2015

This 100% Chardonnay from Sonoma, California, was produced using spontaneous fermentation. It was aged in a combination of barrels that offer a balanced oak presence. The resulting wine is ripe with a firm backbone of acidity and unique nutty, sherry-like notes. This is a must-try for anyone curious about natural wine!

 

 

All sizes are 750mL unless otherwise noted.
Vintages, ratings and product packaging (images) are subject to change at any time.
All pricing and availability are subject to change.
Artwork does not necessarily represent items for sale.

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