Antonio Compagnoni, the international relations officer of the National Institute for Ethical and Environmental Certification which is the largest organic agriculture and certification organization in Italy, with Roberto Pinton, spoke about guaranteeing organic quality worldwide. They not only want a complete ban on GMO's but brought forward the concept that Organic is not only cultural, it is Quality Food.
Robert Blue of Bonterra Vineyards, situate in Montecino County gave a most interesting talk on 'Our Organic Evolution'. He told us how he started in 1990 with his first release of Organic blended Red Wine and Chardonnay and how it is a never-ending learning process. That he brought in an organic farmer to produce a 5-acre farm growing fruit, flowers and food with a diversity of herbs, vegetables, salads and 70 different tomatoes. This enabled Bonterra to offer Organic Food and Wine Tastings to visitors to the vineyard.
Eric Baradeau is director of the Organic Wine Association of Languedoc-Roussillon and the the French National Association of Organic Wine. He discoursed on how soil is the source of wine characteristics and quality and that Organic Viticulture protects the elements which determine quality of wine.
A series of Organic Wine Dinners by renowned Los Angeles chefs took place on Friday evening featuring select organic wines and certified local, all organic foods. The restaurants participating were: Drago, chef: Celestino Drago, Locando del Lago chef: Enrico Glaudo, Osteria Angelini, chef: Gino Angelini, Valentino, chef: Angelo Auriana, Vincenti, chef: Nicola Mastronardi and Angeli, chef: Evan Kleiman.
This Symposium was a turning point in the evolution of Organic Viniculture and Viticulture here in United States and I, for one, am very pleased such an event took place. I have many stories to write regarding the Winemakers themselves, the Organic Wine & Food Pairings and information garnered from the many speakers, just keep reading my columns!
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