There is a movement towards green and organic wine-making that is encouraging not only in its principle, but even more so thanks to the fact that this practice is becoming more and more common. This is a breath of fresh air for dedicated organic food consumers everywhere; being as it is that no one likes to be without the finer thing in life, and yet very often principles make such indulgences more of a guilt-trip than an enjoyable excursion. The principle remains that growing good grapes requires the right vines planted within proper soil - made organic in being free of pesticides in this specific case - and letting nature take its course.
Of course, factors of life often get in the way of growing ideal wine grapes - from thunder storms to poor soil conditions and so forth. However, vineyard operators in Oregon are now realizing that in terms of getting good wine grapes season after season, simple is better, hence the move to organic growing practices. Thus these vineyard operators have begun growing without pesticides and without chemical fertilizers, instead relying on cover crops and mechanical means to control weeds. This process of managing ones vineyards as self-sustained, green and living units rather than some sort of chemically-enhanced and managed science laboratory is a promising step in the standardization of sorts of organic foods, so here’s hoping the trend continues!