Got a few wine retailer mailings in last couple days. Something puzzled me in the K&L newsletter. An article entitled Growing Green starts " When I started at K&L , organic wines were the kind of product you only saw at Berkeley co-ops. Often loaded with sulfur, these wines were sometimes unstable in bottle and overpriced." He then goes on to talk about improvements in organic wines.
Does this make any sense? Aren't organic wnes often "sans soufre", and isn't that what makes them unstable?
I was also pleased to note in the Garnet newsletter that they are carrying at least one of the excellent Donabaum wines from winemonger.com, and apparently are planning on more winemonger wines ("this excellent wine came courtesy of the good folks at Winemonger, w/ whom we've recently become acquainted and who will be the focus of a future post, given their excellent site and focus on hard-to-find Austrian wines." Nice to have a local outlet.