Celebrate the Best Organic, Biodynamic and Sustainable- Growing Wines in Ireland with BALFES

Refreshing Summer Wines

BALFES is launching a new wine menu, taking inspiration from top eateries and wine bars accross the world, such as New York and London. Their aim is to support Organic, Biodynamic, Vegan-friendly, and Sustainable-Growing wines on offer in Ireland.

In the UK and Ireland, organic wine sales alone have seen an increase in sales in recent years, with more consumers becoming discerning in their tastes, choices, and knowledge of wine.

Head Sommelier of The Westbury, Philip Dunne, created the extensive wine menu, with over 30 options of either Organic, Biodynamic, Vegan-friendly, or Sustainably Grown wine to choose from. Although there has been a rise in the availability of these wine recently, BALFES is the first restaurant in Dublin to offer an entirely exclusive wine list reflecting wines of this character.

What is Organic Wine?

Organic wines are produced with organically grown grapes and the addition of additives are permitted, from a set list, such as yeast, egg whites, and animal enzymes. These differ from non-organic wines which are allowed the use of chemicals like herbicides and fungicides in the vineyards and other additives in a wine.

What is Biodynamic wine?

The official definition of biodynamic farming is “a spiritual-ethical-ecological approach to agriculture, gardens, food production and nutrition.” The idea of biodynamic farming is to create a self-sustainig system, with each portion of the farm or vineyard contributing to the next. Chemical fertilisers and pesticides are forbidden and a range of animals, from ducks to horses to sheep, live on the soil and fertilise it.

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What is Vegan-Friendly wine?

All wines are not vegan or even vegetarian friendly due to how the wine is clarified and a process called ‘fining’. All young wines can contain tiny molecules such as proteins, tartrates, tannins and phenolics, which can make the wine hazy.

Traditionally the most commonly used fining agents were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein), however many winemakers now use clay-based fining agents such as bentonite.

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